Jamie Olivers Smokin' Chicken Chowder

Hello everybody, I hope you are having an amazing day today. Today, we're going to make a distinctive dish, Jamie Olivers Smokin' Chicken Chowder. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Jamie Olivers Smokin' Chicken Chowder is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Jamie Olivers Smokin' Chicken Chowder estimated approx 45 mins.

To begin with this particular recipe, we must prepare a few ingredients. You can have Jamie Olivers Smokin' Chicken Chowder using 9 ingredients and 5 steps. Here is how you can achieve that.

A Jamie Oliver recipe I slightly adapted to add more nutrients and flavour. This recipe is meant to use up a leftover roast chicken

Ingredients and spices that need to be Get to make Jamie Olivers Smokin' Chicken Chowder:

1. 1 left over chicken carcass, plus up to 200g left over cooked chicken
2. 1 brown/cooking onion
3. 2 carrots
4. 1 large potato
5. 1 stick of celery
6. 1/2 bunch flat leafed parsley
7. 4 rashers smoked streaky bacon
8. 500 grams frozen sweetcorn
9. 100 ml or more single cream

Steps to make to make Jamie Olivers Smokin' Chicken Chowder

1. Strip all the meat you can from the carcass, shred and put aside. Place the carcass and any bones in a pot and use the end of a rolling pin to smash them up a little. Cover with water (approx 2 liters) and add a capfull of organic apple cider vineger. This leeches the calcium out of the bones. Bring to the boil and simmer for at least half an hour.
2. Meanwhile, peel the vege and cut into 1cm dice. I threw the peels into the stock along with the end of the celery you don't use and some of the celery leaves to give it more flavour and nutrients. I also added the magic dust from this site as it's an amazingly tasty seasoning.
   
   https://cookpad.com/us/recipes/345941-the-magic-dust
3. Finely slice the parsley stalks and the bacon. Fry bacon in pan over med heat until golden and crispy. Set aside, leaving pan on the heat. Add your vege and parsley stalks to pan of bacon fat and cook for approx 25 mins until soft, stirring regularly.
4. Pour the stock through a sieve into the vegie pan. Add the corn and leftover chicken, then bring to the boil and simmer for 5 minutes. Use a stick blender or processor to blitz a quarter or more of the soup until smooth. Return back to pan, leaving the rest chunky.
5. Remove from heat and add the cream and season to taste. Serve topped with crumbled bacon and parsley leaves. Delicious dunking my savoury muffins into this
   
   https://cookpad.com/us/recipes/353654-heidis-savoury-muffins

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