However! Positive thoughts: I’ve decided to combat this dreary weather. Ergo, I’m going to make ALL the soups until spring shows its flowery face. Today’s special is…Chicken Corn Chowder!!!
Once again, I like my chowder like my Fettuccine Alfredo: butter and cream. Half and half to be exact. Yuuuummm!
You can of course make this in a “skinnier” version by substituting milk for the half and half but I really would stick with butter. If substituted, any kind of oil is not going to have the same consistency in the broth. And a chowder just isn’t a chowder without that creamy liquid base.
You can also use already cooked chicken if you have some leftover to make this Chicken Corn Chowder a bit quicker but I’re included the steps I take with fresh chicken breasts to truly make it from scratch. Also, cooking the chicken and then deglazing the pan to get all those tasty brown bits off the bottom really adds great flavor to the soup base.
So, if you’re impatiently waiting for warmer weather like myself, make a batch of Chicken Corn Chowder to wait it out and you’ll be so glad you did! Winter survival soup coming up in 3..2..
- 1 lb boneless skinless chicken breast cutlets thinly sliced
- 3 small leeks, thoroughly cleaned with tough green tops removed, halved lengthwise and thinly sliced
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 3 celery stalk, diced
- 1 lb russet potatoes, peeled and largely diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 4 cups corn kernels, frozen
- 1 cup half and half
- 1/4 cup unsalted butter
- 2 tablespoons olive oil
- Coarse salt and ground black pepper
- Chives, roasted corn kernels, cooked bacon for garnish
- In a large dutch oven or stock pot, heat olive oil over medium high heat. Pat chicken breast cutlets dry with a paper towel. Season liberally with salt and pepper.
- Add chicken to the pan and cook for 4 minutes on each side, until browned and fully cooked. Remove chicken to a large bowl and shred using two forks.
- Over medium high heat, melt butter in the same pan, scraping up any browned bits left on the bottom from cooking the chicken.
- Add onion, celery, and leeks, stirring frequently. Sauté until onion and leeks start to turn translucent and celery is softened, about 5 minutes.
- Add carrots and garlic and sauté until garlic is fragrant, about 1-2 minutes.
- Add shredded chicken, potatoes, corn, half and half, and chicken broth. Bring to a boil, reduce heat and simmer for 40 minutes.
- Season with salt and ground black pepper to taste. Serve immediately with sliced chives, roasted corn kernels and cooked bacon bits.