This comforting Chicken and Corn Stew is a vibrant celebration of Southern flavors, featuring tender chunks of chicken simmered in a rich, tomato-based broth with fresh corn kernels, basil, and scallions. The dish is balanced by a touch of chili powder for warmth and finished with a crisp, savory corn wafer that adds delightful texture. Perfect for chilly evenings or a cozy family dinner, this recipe brings rustic charm to your table. The combination of the silky stew and the crunchy wafers creates a satisfying contrast that makes every bite interesting. It&# 226;ÂÂs simple enough for weeknights but special enough for entertaining.
Chicken And Corn Stew With Corn Wafers
Description
This comforting Chicken and Corn Stew is a vibrant celebration of Southern flavors, featuring tender chunks of chicken simmered in a rich, tomato-based broth with fresh corn kernels, basil, and scallions. The dish is balanced by a touch of chili powder for warmth and finished with a crisp, savory corn wafer that adds delightful texture. Perfect for chilly evenings or a cozy family dinner, this recipe brings rustic charm to your table. The combination of the silky stew and the crunchy wafers creates a satisfying contrast that makes every bite interesting. It&# 226;ÂÂs simple enough for weeknights but special enough for entertaining.Ingredients
Directions
-
Prepare the corn wafers: In a bowl, beat softened butter and sugar until light and fluffy.
-
Add egg white and salt; beat at low speed just until combined.
-
Stir in cornmeal, flour, and Parmesan cheese until just combined.
-
Cover and chill the dough for at least 4 hours or overnight.
-
Preheat oven to 425ðF (220ðC).
-
Scoop rounded teaspoons of chilled dough onto buttered baking sheets, spacing them 3 inches apart.
-
Flatten each mound with a fork dipped in cold water to form 2-inch rounds.
-
Bake wafers for 5 to 6 minutes until edges are golden brown. Transfer to racks to cool.
-
Cut chicken breasts into 2-inch pieces and pat dry. Season with salt and pepper.
-
Heat vegetable oil in a 9-inch cast iron skillet over moderately high heat.
-
Brown chicken pieces in batches, transferring them to a bowl as they cook.
-
Reduce heat to moderately low. Add remaining butter and flour to the skillet fat.
-
Cook roux, stirring constantly, until it turns the color of peanut butter.
-
Add chopped onion, green bell pepper, and celery. Cook until vegetables are softened.
-
Stir in chicken broth, chopped tomatoes, chili powder, and the browned chicken with any juices.
-
Cover and simmer for 6 to 8 minutes until chicken is cooked through.
-
Stir in fresh corn kernels and pulp.
-
Just before serving, stir in scallion greens and chopped fresh basil.
-
Adjust seasoning with salt and pepper to taste.
-
Ladle stew into bowls and top with the crispy corn wafers.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 437.1kcal
- % Daily Value *
- Total Fat 28.3g44%
- Saturated Fat 11.7g59%
- Cholesterol 193.5mg65%
- Sodium 2728.0mg114%
- Total Carbohydrate 14.4g5%
- Dietary Fiber 0.9g4%
- Sugars 3.1g
- Protein 27.5g56%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
