This soup warmed us through and through, even though it was already 80 here in GA. Pathetic in Nov... dying to wear my boots... but enough whining... back to the soup. errr... chowder.
This was pretty easy. Some chopping and adding this and that and shredding and poof! Chicken Corn Chowder. I love the chilies in it, but the whole can was a bit too much heat for my young family and my sensitive stomach. The flavor was superb though and I loved the coolness of the sour cream against the heat of the chowder. A nice change from the mundane.
CHICKEN CORN CHOWDER
serves 5-6
INGREDIENTS:
- 3 chicken breast, roasted, or roaster chicken
- 2 TBSP olive oil
- 2 stalks celery, finely diced
- 1 onion, finely diced
- 1 med red bell pepper, finely diced
- 3-4 garlic cloves, minced
- 2 medium potatoes, peeled and diced in 1/2" chunks
- 20 oz. frozen or canned creamed corn
- 1 can whole corn
- 1 tsp. Old Bay seasoning
- 1 tsp dried parsley (2-3 TBSP fresh)
- 1/2 tsp dried thyme (1 TBSP fresh)
- salt and pepper
- 32 oz. chicken broth
- 3 TBSP flour
- 2-3 oz light cream cheese
- 1 1/2 cup milk
- 1 can green chopped chilies (1/2 can for less heat)
- 5-6 slices bacon, cooked crisp and crumbled
- chopped scallions
- cheddar cheese
- sour cream
Season and roast chicken for 35 minutes or until cooked. Shred meat from roaster chicken or the chicken you roasted. In a large stock pot, place oil, diced onion, red pepper and celery. Cook for 5-6 minutes over med heat. Add potatoes and garlic and cook additional 5 minutes. Add broth and corn to vegetables. Add spices. Simmer for 30 minutes or until potatoes are tender. Add chilies to soup. Place a few TBSP milk in a bowl and whisk in the flour. Add to soup. Add remainder of milk and cream cheese to a microwave safe dish and heat until cream cheese is soft and whisk/ mix together until smooth. Reduce heat so not to burn/boil. Cook for anther 15-20 minutes over med-low/low heat, to allow flavors to meld. Serve topped with garnishes.
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