Thursday, January 13, 2011

Soup Season: Chicken Corn Chowder

SC loves Turkey Corn Chowder, but we didn't have turkey this week, nor was I going to make one.|
Instead, I made a roast chicken on Sunday, cut up 3 cups of the meat and tossed the bones into my crockpot to make broth.

Frozen vegetables eliminate the need for much chopping.I buy peas and carrots and separate out the carrots for this, plus I have frozen chopped onions on hand at all times.

SC and her dad made this for Monday night dinner. The only real work was chopping up the potatoes. Otherwise, this recipe was simple enough to make in half an hour. Less, if I'd been making it.......

Chicken Corn Chowder
(adapted from "Turkey Corn Chowder" in Jane Brody's Good Food Book)

 1 Tbsp oil (olive or canola)
1 cup chopped onions (frozen)
1 cup diced carrots (frozen)
1 1/2 cups chicken broth 
2-3 red or white potatoes
3 cups chicken meat, diced
1 large (17 oz)can creamed corn (don't drain)
1 cup milk
1 tsp dry thyme
black pepper (to taste)

Add the oil to a large pot (like a small stockpot or a dutch oven) and heat it.
Add the onions and carrots. Cook, stirring for several minutes, so that the onions turn clear and the carrots soften.
Add the broth. Bring to a boil, reduce the heat, cover and simmer for 5 minutes.
While this is simmering, peel and cube the potatoes. Add them to the pot, cover again and simmer for about 10 minutes, until the potatoes are tender.
Add the chicken, the corn, the milk and the seasoning. Continue to simmer uncovered until everything is heated. Don't let this boil!
Taste and add more pepper as wanted.

You can eat this as it is, or garnish it with crumbled bacon, pork or turkey.

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