Soup and savory pie from Not By Bread Alone

Corn and Chipotle Chowder from Not By Bread Alone, 1/11/18 (WLUK-FOX 11 NEWS)

ASHWAUBENON (WLUK) – Soup and savory pie! What could be better?!

Jennifer Servais, from Not By Bread Alone in Ashwaubenon, joined FOX 11’s Emily Deem on Good Day Wisconsin to create some wonderful comfort food to enjoy during the cold months.



8 Strips of Bacon Diced

1 Cup Onions Diced

1 Cup Red Pepper Diced

2 Cloves of Fresh Garlic Minced

Cook diced bacon in a large pot until crisp, transfer to a paper towel lined pan. Discard all but ¼ cup of drippings. Cook onions, peppers and garlic in dripping to soften, about 5 minutes.

1/3 Cup Flour

4 Cups Chicken Broth

1 lb Baby Red Potato, Cubed

4 Cups of Corn

1 Bay Leaf

2 Cups Half and Half

2 ½ Cups Chipotle Cheese

4 oz Sour Cream

Salt and Pepper to taste

Stir in flour and cook for 1-2 minutes. Whisk in broth, add potatoes, and bay leaf. Bring to a boil over high heat. Once boiling reduce heat and simmer until potatoes are tender. Add corn, half and half, and cheese. Simmer soup until cheese melts, stirring often until cheese melts. Add sour cream and season with salt and pepper to taste.

Garnish with scallions and bacon pieces



2 large Puff Pastry Sheets

2 Tbls Butter

1 Leek, Sliced – white to pale green

3 Gloves Garlic

1 lb. Skinless Chicken Breast diced

½ Cup White Wine

½ Cup Chicken Stock

2 Tbls Cornstarch

¼ Cup Cold Water

4 oz Brie Cheese, thinly sliced

¼ Cup Parsley

1 egg

Salt and Pepper

Thaw pastry sheets. Heat Oven to 400 degrees.

In a sauce pan over medium heat melt butter, cook garlic and leek until soft. Add chicken and cook through. Add wine, and stock and simmer for approximately 5 minutes. Season with salt and pepper.

In a separate bowl combine cornstarch, and water. Add mixture to the chicken and thicken slightly. Add parsley, stir and remove from heat. Cool Slightly.

Place 1 of pastry sheets on a cutting board. Cut 8 evenly spaced slits long the width of the sheet, leave a boarder around the outer 1 ½” edge

Place the 2nd pastry sheet on a parchment lined tray and spoon chicken mixture into the center. Spread the mixture out leaving a 1 ½” boarder along the edge. Place sliced brie over chicken. Take beaten egg and brush boarder of pastry. Place the pastry sheet with slits on top of the cheese and press down the edges together. Brush top of pie with remaining egg.

Cook for approximately 25-35 minutes until pastry is golden brown. Let stand for a few minutes before cutting.

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