慢炖锅奶油鸡肉玉米浓汤

慢炖锅奶油鸡肉玉米浓汤

Ingredients

  • 10片培根,切成1英寸(2.5厘米)大小的片
  • 3个中等大小的红萝卜,去皮并切片
  • 2节芹菜,切片
  • 1个中等大小的洋葱,切碎
  • 1棵青蒜,洗净并切片
  • 2个蒜瓣,剁碎
  • 3罐(每罐14.5盎司/410毫升)鸡高汤
  • 4个小红土豆,切成1英寸(2.5厘米)块
  • 1包(16盎司/450克)冷冻玉米粒
  • 3个去骨去皮的鸡胸肉,切成1 1/2英寸(3.8厘米)大小的块状
  • 2茶匙(10毫升)干百里香
  • 1茶匙(5毫升)盐
  • 1茶匙(5毫升)粗黑胡椒粉
  • 1杯(237毫升)奶油
  • 1/4杯(60毫升)玉米淀粉

Directions

  1. 在一个大的平底煎锅中烹饪培根,中高火加热。沥干油并切碎培根。放置一旁备用。
  2. 淋出培根的油,放2汤匙(30毫升)在平底煎锅中。添加红萝卜、芹菜,烹饪4分钟,并不断搅拌。
  3. 把洋葱、青蒜和大蒜添加到红萝卜、芹菜中,烹饪3分钟,并不断搅拌。
  4. 添加鸡高汤、土豆、玉米、鸡肉、百里香、盐、辣椒和一半培根。搅拌直到均匀。放入慢炖锅内胆中。
  5. 盖上慢炖锅盖子,并以高档慢炖4至4 1/2小时,或以低档慢炖7至7 1/2小时。
  6. 在最后30分钟,在一个中等大小的碗里,拌入奶油和玉米淀粉,搅拌直到玉米淀粉溶解。
  7. 把奶油混合料倒入鸡肉混合料中,搅拌直到混合料变粘稠。

份量:6-8

测试厨房小贴士:

  • 如果您的慢炖锅内胆可安全放置在灶火上,可用其替代上述的平底煎锅使用。煎成褐色或嫩煎后,将内胆放入底座,盖上盖子,按照食谱烹饪。

RECIPE TAGS

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