Daniel Chong-Jimenez
Executive Chef Kensington’s
at The Norwich Inn & Spa
Norwich, CT 06360
Daniel Chong-Jimenez has been the long-standing executive chef at The Spa at Norwich Inn and its catering service and restaurants, Kensington's and Ascot’s Pub since July of 2000. He came to The Spa at Norwich Inn from other award-winning spa properties like Miraval, Life in Balance and Red Mountain Resort and Spa. "My challenge is to transform Spa cuisine into elegant, appealing and above all, deliciously satisfying food. I am focused on using highly nourishing, locally-grown ingredients: highest quality dairy, proteins, nutritionally dense vegetables and fruits and whole grains. My goal is to create meals which look decadent, taste great and are good for you,” says Chef Daniel. |
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Kensington’s, 607 West Thames Street, Norwich, CT 06360 860-425-3625
Open every day for breakfast, lunch and dinner, including Sunday Brunch and seasonal holiday brunch – reservations recommended. www.thespaatnorwichinn.com
Why Chef Daniel chooses
The Farmer’s Cow:
“I use The Farmer’s Cow products first and foremost because they are of the highest quality and the freshest taste. They are truly delicious on their own and unsurpassed ingredients in many of our recipes both sweet and savory.” |
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Native Corn
and Zucchini Chowder
Serves 6
Ingredients:
3 cups chicken broth (or vegetable broth)
1 cup Farmer’s Cow heavy cream
2 ears native sweet corn
1 cup small-diced zucchini
1/2 cup small-diced waxy potato (Yukon Gold)
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup fine chopped maple-smoked bacon (or bacon substitute*)
1 sprig of fresh thyme
1 tablespoon farmstead butter (or olive oil*) salt and white pepper
Directions:
1. Shuck the corn, save the cob.
2. Heat a thick-bottomed sauce pot to medium-high heat.
3. Add the butter (or oil), corn kernels, zucchini, potato, onion, celery and bacon (or substitute).
4. Cook until the vegetables are translucent.
5. Add the chicken (or vegetable) broth, thyme and corn cob and bring to a simmer.
6. Simmer uncovered for 30 minutes.
7. Add the cream and bring to a simmer.
8. Simmer for another 30 minutes.
9. Remove and discard the cobs and thyme sprig.
10. Season to taste and serve.
Print Recipe
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