Roasted organic chicken breast in a light cream broth with potatoes, corn and tarragon.
Organic Chicken Corn Chowder
1 large onion — diced
2 medium carrot — diced
2 stalks celery — diced
1 large jalapeno — seeded, de-veined and minced (to taste)
2 pounds potato — white or Yukon gold, peeled and diced
2 cups Organic Corn — thawed
2 tablespoons butter
kosher salt — to taste
freshly ground white pepper — to taste
4 organic chicken breast, boneless skinless — thawed
2 large bay leaves, whole
1 tablespoon dried tarragon — or basil, to taste
6 cups chicken stock
2 cups half and half
Preheat oven to 350. Rub chicken with olive oil and season with salt and pepper. Roast for 20-30 minutes until just done (instant read thermometer should read 160 degrees, carry over cooking will take to 165 degrees). Remove from oven and let cool slightly. Cube.
Meanwhile, saute the onion, carrot, celery and jalapeno in butter over medium high heat till soft. Season with salt, white pepper, bay leaves and tarragon. Stir in stock and potatoes. Cover and simmer 15-20 minutes or till potatoes are just done.
Add organic chicken, half and half, and corn. Stir until just heated through. Re-season with salt and pepper and herbs to taste. Serve or cool and store up to 3 days in refrigerator.