Chicken Corn Chowder… simple pleasure

29 Sep

What is the best medicine for a cold rainy night? Soup. If you’ve been reading my blog you know that I love soup and make some any chance I get. Last night I was really in the mood to make one of my all time favorites, chicken corn chowder.

What makes a chowder different from just a soup? Potatoes. It’s true a chowder without potatoes is really just a soup. Technically, a chowder should also have some sort of cream as well, but if they can call Manhattan Clam Chowder, chowder then I’m calling mine chowder (just so we’re on the same page, that’s the red.)

Here’s my recipe for the chowder. Like I said it doesn’t have cream, but you can certainly add a little to finish and it will give the chowder that rich creamy texture that you might be used to. My version is also a broth chowder not the usual thick and creamy version. It makes the soup lighter and makes you feel less guilty eating it 🙂

Katie’s Chicken Corn CowderIMG_0851
serves 4-6

1 pound chicken breast
1 large red bell pepper, small dice
1/2 sweet yellow onion, small dice
1 large stalk of celery, small dice
2 medium sized red potatoes, small dice
1 tablspoon bacon fat
1 teaspoon fresh thyme
1 small bag of frozen corn
4 cups chicken broth
1/4 teaspoon red pepper flakes
1/2 teaspoon garlic powder
1/4 cup chopped chives
salt and pepper to taste
freshly grated parmesan for garnish

In a large pot melt bacon fat and add celery, onion, and pepper and cook until soft. Add in corn , potatoes and seasonings. Add in chicken broth and the raw chicken breasts. Bring to a simmer and let cook until the chicken is cooked through. When the chicken is finished, pull it out of the soup and cut it into small pieces and add it back into the soup. When you are ready to serve, stir in the chives. Ladle each portion and top with parmesan cheese.

If you want a thicker, creamier soup, add 2 tablespoons flour to the sweating vegetables. Make sure all of the vegetables are coated evenly before adding the broth. At the end of the cooking process, stir in 1/4-1/2 cup of heavy cream. Remember that the cream will thin the soup, not thicken it. If you the soup is too thin for your liking, combine 1 tablespoon of cold butter with 1 tablespoon of flour and add it to the simmering soup until it has reached the consistency you are looking for.

Always thinking of the next meal

-Katie

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One Response to “Chicken Corn Chowder… simple pleasure”

  1. Diane Burmeister October 3, 2009 at 10:42 pm #

    I am making the chowder this week. I ‘ll book a class too. I guess the price of air fare is included in your fee. I know a lot of people who would love to come. Maybe a cookie class in December? Mom

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