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Chicken And Corn Stew With Corn Wafers

Chicken and Corn Stew With Corn Wafers recipe image
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;€™s simple enough for weeknights but special enough for entertaining.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 437.1
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;€™s simple enough for weeknights but special enough for entertaining.
Ingredients
  • 1/2 Stick Butter, softened
  • 2 teaspoon Sugar
  • 1 lg Egg white
  • 1/2 teaspoon Salt
  • 3 tablespoon Yellow cornmeal
  • 1 tablespoon Flour
  • 2 tablespoon Freshly grated Parmesan
  • 1 tablespoon Vegetable oil
  • 2 Whole Boneless chicken
Directions
  1. 1
    Prepare the corn wafers: In a bowl, beat softened butter and sugar until light and fluffy.
  2. 2
    Add egg white and salt; beat at low speed just until combined.
  3. 3
    Stir in cornmeal, flour, and Parmesan cheese until just combined.
  4. 4
    Cover and chill the dough for at least 4 hours or overnight.
  5. 5
    Preheat oven to 425°F (220°C).
  6. 6
    Scoop rounded teaspoons of chilled dough onto buttered baking sheets, spacing them 3 inches apart.
  7. 7
    Flatten each mound with a fork dipped in cold water to form 2-inch rounds.
  8. 8
    Bake wafers for 5 to 6 minutes until edges are golden brown. Transfer to racks to cool.
  9. 9
    Cut chicken breasts into 2-inch pieces and pat dry. Season with salt and pepper.
  10. 10
    Heat vegetable oil in a 9-inch cast iron skillet over moderately high heat.
  11. 11
    Brown chicken pieces in batches, transferring them to a bowl as they cook.
  12. 12
    Reduce heat to moderately low. Add remaining butter and flour to the skillet fat.
  13. 13
    Cook roux, stirring constantly, until it turns the color of peanut butter.
  14. 14
    Add chopped onion, green bell pepper, and celery. Cook until vegetables are softened.
  15. 15
    Stir in chicken broth, chopped tomatoes, chili powder, and the browned chicken with any juices.
  16. 16
    Cover and simmer for 6 to 8 minutes until chicken is cooked through.
  17. 17
    Stir in fresh corn kernels and pulp.
  18. 18
    Just before serving, stir in scallion greens and chopped fresh basil.
  19. 19
    Adjust seasoning with salt and pepper to taste.
  20. 20
    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.

Keywords: chicken stew, corn wafers, southern cuisine, comfort food, fresh basil, scallions, chili powder, parmesan cornmeal, one-pot meal, family dinner, hearty stew, corn on the cob
Read it online: https://www.chefs-mate.com/recipe/chicken-and-corn-stew-with-corn-wafers/