Wednesday, November 26, 2014

Chicken and Corn Chowder

I love everything about fall, but mostly the comfort food this time of year.  I'm so fortunate that my husband is not picky, and he loves soups and stews, so that I can make all kinds of new dishes.  I'm stocking my freezer with meals for when baby boy arrives, so I've been able to make some delicious soups and stews lately.  This recipe originally called for turkey instead of chicken, which would be an excellent use of the upcoming leftover turkey from Thanksgiving.  I substituted chicken that was leftover from my Whole Chicken in a Slow Cooker recipe, to make this wonderful chowder.  I hope you enjoy!

  • 2 sticks of unsalted butter (I used about 1 1/2 sticks to cut down)
  • 1 cup flour
  • 1 qt chicken stock (homemade)
  • 2 cups milk
  • 1 lb turkey or chicken meat, cooked
  • 2 large carrots, chopped
  • 4 stalks of celery, chopped
  • 3/4 cup chopped green onions
  • 1 red pepper, chopped
  • 2 russet potatoes, diced
  • 1 (15 oz) can sweet corn, drained
  • 1/2 cup heavy cream
  • shredded cheddar cheese, bacon, green onions for garnish (optional)
  1. In a large stock pot, add your butter and allow to melt.
  2. Dice all the veggies (except corn) and saute for about 7-10 minutes.
  3. Add the flour, mix well, turn down the heat, and allow to simmer for 5-7 minutes.  This is your roux, so if the mixture looks too greasy, add a little more flour to take the shine off.
  4. Dice your turkey or chicken into bite-sized pieces and add to the mixture.
  5. Pour in the chicken stock, mix well to get incorporated.
  6. Add the milk and corn, reduce heat and allow to simmer for 30-45 minutes.  If the chowder appears too thick, add milk, water,  or stock.
  7. Add the heavy cream right before serving, and salt & pepper to taste.
  8. Top with cheese, green onions, and bacon for garnish, if desired.

Found here, through Pinterest!