Kathleen’s Chicken Corn Chowder

Do you ever have that moment when you look in the fridge and say “what am I going to make with all this Stuff?!” I find that I say this A LOT after I’ve hosted a party or jewelry Trunk Sale- when my fridge is loaded with a TON of left-over veggies. ( think Veggie-tray ingredients! )  And, since I LOVE soup- making it And eating it- this Chicken Corn Chowder is a fantastic way to use up those extra veggies and sneak them into your dinner.  Loaded with celery, carrots, sweet peppers, sweet corn, and chunks of chicken; this chowder is both hearty and creamy …with just a little spice.

I guess it was over a span of a few years that recipe came into fruition. It is based on various chowders I’d grown up eating- never clam or seafood as I can’t eat either -but vegetable, potato, or corn chowders. As this recipe was evolving- I added chicken breast to give the soup a layer of heartiness and an extra pack of protein. By adding the chicken, sticking to skim milk, and keeping an eye on the amount of butter used; the soup is a lighter and brighter version of a classic chowder. I also add a little ‘kick’ of heat just to offset the creaminess and deepen the flavor profile. And, as most of my recipes are- this is pretty easy and makes wonderful leftovers- and is a fabulous to put-up in your freezer for a later date.

 Kathleen’s Chicken Corn Chowder

*Serves 8 – 10

• 2 Tablespoons Butter *
• 1  1/2 – 2 LBS Chicken Breast- cut into small chunks
• 1 Large Vadalia or Sweet Onion – diced
• 3 Cloves Garlic- minced
• 4 Stalks Celery- diced
• 4 Large Carrots – diced
• 1 Green Pepper- diced
• 1 Sweet Red Pepper – diced
• 1 LB. Sweet Corn ( I use the our local Grocery’s Frozen Silver Queen Corn- thawed )
• 8 Quarts Chicken or Turkey Stock ( reduced Sodium or homemade )
• 1 Cup Skim Milk
• 2 Tablespoons Dry Basil
• 1 Tablespoon Thyme
• 2 Tablespoons Chipotle Powder*
• 3 Tablespoons Corn Starch*
• 2 Teaspoon Sea Salt ( Or to taste )
• 1 Tablespoon Freshly Ground Pepper ( Or to taste )

In a large Dutch Oven: melt butter over med-high heat: add chicken and brown. Once chicken has begun to brown- add onions and stir until soft. Add carrots and celery- cook for a few minutes- then Add the Stock, Corn, Peppers, Basil, Thyme, and Chipotle Powder. Bring all to a slow boil while stirring. Reduce heat and let simmer for 30 minutes. Add Garlic, Salt, and Pepper . Whisk Corn Starch into milk and- while stirring -slowly pour into Chowder. Let simmer 10- 15 minutes to thicken.

Garnish with cheddar cheddar cheese and serve with fresh bread.

Optional: Butter– it adds some nice flavor and a little fat to the chowder, but is not necessary. Chipotle Powder: If you don’t like Spice- skip it. Corn Starch: I use this to thicken the chowder- you can use Flour as a Rue instead or skip for a less thick chowder.

Notes: 1~ Our local Grocery- Ingles- has a brand name ( Laura Lynn ) frozen corn that is locally sourced and the Best frozen corn I’ve used. Silver Queen is my favorite as it’s sweet and tender. For this recipe you’ll be using  1/2  a bag of the LL Silver Queen Corn. If you’re not in the South: Ask your grocer or look in the freezer section for a locally sourced or grocer brand name frozen corn. 2~ For me, I feel garlic can get ‘lost’ in soups or stews so I like to add my garlic towards the end of cooking. This gives the soup a much stronger garlic flavor, while keeping the freshness and acidity of the garlic. If your not a huge garlic fan- add it when you saute your onions OR try a little in the beginning and a little added at the end and see what YOU think! 😉

Enjoy!