Puff Pastry Corn Chowder
A Western-style cream soup made with chicken, corn, and chicken broth, baked under a puff pastry crust.
Ingredients
onion (peeled, rinsed, and chopped)
1/4
chicken breast (rinsed and diced)
80 g
canned corn kernels
1/2 can
chicken stock (see page 18)
500 ml
French velouté sauce (see page 15)
25 g
unsalted butter
10 g
heavy cream
1 tbsp
store-bought frozen puff pastry sheets
2
egg (cracked and beaten)
1
salt
1/4 tsp
white pepper
a pinch
Instructions
1
Preheat the oven
Preheat the oven to top/bottom heat at 175°C.
2
Prep the ingredients
Peel and rinse the onion, then chop it; rinse the chicken breast and dice it.
3
Make the chowder base
Pour the chicken stock into a deep saucepan, bring to a boil over high heat, then reduce to low heat. Add the French velouté and whisk until smooth and thickened to a creamy soup consistency.
4
Sauté and simmer
Add the unsalted butter to a skillet and melt over low heat. Add the chopped onion and sauté until fragrant, then add the diced chicken and cook through. Transfer it into the chowder base from step 3, add the corn kernels, and simmer over low heat for 10 minutes. Season with salt and white pepper, stir in the heavy cream, then turn off the heat. The corn chowder is ready.
5
Assemble and bake
Crack the egg and beat it into an egg wash. Ladle the corn chowder into oven-safe baking bowls, brush the rim of each bowl with egg wash, cover with the puff pastry, brush the top with another layer of egg wash, and bake for about 20 minutes until the puff pastry is golden brown and crispy.
