Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Chicken and Corn Chowder

Ingredients

¼ lb Bacon
½ lb Onions, small dice”
1 Tbsp Black pepper
3 tsp Poultry seasoning
1 ½ cups Chicken breast, raw, chopped
¼ cup Flour
1 quart Chicken stock or broth
2 cups Creamed Corn
2 cups Red new potatoes, skin on, quartered, cooked and drained
2 cups Heavy whipping cream, hot
½ cup Half and Half, hot
2 Tbsp Hot sauce

Instructions

Chop bacon, render and drain fat into stockpot. Add onions and sauté until tender (do not brown). Season chicken with poultry seasoning, add to pot and cook through. Add flour, mixing well. Cook without browning for approximately five minutes. Add chicken stock slowly, stirring until smooth. Add corn. Add drained potatoes. Add hot cream, milk and hot sauce. Yield: one gallon

Recent Recipes

RSJ’s Greek Tzatziki

This is the style of tzatziki I fell in love with again in Greece - thick, cool, garlicky, bright and built around full-fat Greek yogurt and well-drained cucumber. The key is keeping excess water out of the sauce and giving it enough time to rest so the garlic, olive oil, herbs and acid come together. Once you eat the real thing in Greece, most American tzatziki tastes like yogurt that once heard a rumor about a cucumber.

Read more

Breakfast Casserole Number 3

Preheat oven to 325 degrees. Brown sausage in a large skillet and drain most of the fat. Add vegetables, garlic…

Read more

Amalfi Lemon Cake

There's a particular kind of sunshine that only shows up in citrus form, and this Amalfi Lemon Cake has it in spades. Bright, moist, and unapologetically lemony, it walks the line between a proper dessert and something you'd be just as happy eating with your coffee on a Tuesday morning. The glaze soaks into the crumb while the cake's still warm, so every bite carries that little pucker of acidity balanced against real sweetness. It's simple enough for a weeknight and pretty enough for company.

Read more