| Aug 27 @ 1:31 PM |
Chicken Corn Chowder
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cbond35
Posts: 29
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Made this last night and it was delish!
CHICKEN CORN CHOWDER
4 large Chicken breasts or pre-cooked chicken (as long as its about 6lbs. of meat)
Chicken Broth
1 onion, chopped
1 stalk celery, chopped
1 carrot, peeled and chopped (optional)
2 cloves garlic (one will do though)
Kosher salt
1 tablespoon extra-virgin olive oil
2 medium Spanish onions, diced (optional~I love onion)
2 medium russet or all-purpose potatoes, peeled and diced
8 ears fresh corn, removed from the cob
1 to 2 teaspoons fresh thyme leaves
3 cups heavy cream
Freshly ground black pepper
Cook the chicken. You can grill it, bake it or broil it. I usually braise mine in a skillet with a dash of liquid smoke and white wine. That way, when you get a bite of chicken with a spoonful, it really stands out. Just make sure to leave a good bit of moisture in the meat. Measure out 1 1/2 quarts of the broth and reserve for the chowder. Freeze or refrigerate any remaining broth until needed for another purpose.
To make the chowder: Heat the olive oil in a large pot over medium heat. Add the celery, garlic and onions (and carrot and Spanish onions if you are using them). Reduce the heat to medium-low and cook, stirring occasionally until the vegetables begin to soften, about 6 minutes. Add the potatoes, corn, and thyme. Continue to cook, stirring occasionally, until the onions are fully soft, about 8 additional minutes.
Add the chicken broth to the pot. Bring the broth to a simmer over medium-high heat. Turn down the heat to medium and simmer until potatoes are tender, about 10 minutes. Add the cream and chicken. Return the chowder to a simmer, season with salt and pepper. Sometimes I smack it with a sprinkle of Sage. (I love Sage)
Also, I sometimes add a little sugar if the corn doesn't make it sweet enough or you can also throw a little creamed sweet corn in for this dish. Just make sure you add it last with the cream and chicken as it is already cooked.
ENJOY!!!!!!!
Make Cooking Fun 
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| Aug 30 @ 8:19 AM |
Chicken Corn Chowder |
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daisy315
Posts: 4,946
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this is the recipe I use for corn and crab chowder.. yummy!
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| Aug 30 @ 12:22 PM |
Chicken Corn Chowder
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Jalon
Posts: 1,611
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HMMM...I love corn chowder, but I definitely don't use SIX POUNDS OF MEAT! 
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| Aug 31 @ 11:25 AM |
Chicken Corn Chowder |
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cbond35
Posts: 29
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Well, this recipe makes a pretty large pot.
*Disclaimer*
This recipe was provided by a former sous chef and should have been scaled down from a bulk recipe.
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| Sep 2 @ 12:14 PM |
Chicken Corn Chowder
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whatagal
Posts: 1,130
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If you remove the cream and replace with skim milk evaporated milk you could save a lot of calories...and remove the corn while you're at it. Why ruin perfectly good ears of corn?
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| Sep 2 @ 12:32 PM |
Chicken Corn Chowder |
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cbond35
Posts: 29
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Well, if you remove the corn, it wouldn't be Chicken Corn Chowder.
Why ruin perfectly good ears of corn?
Because it's fresh, not canned. Using fresh ingredients is always better than canned or frozen.
I liked the skim milk substitution though.
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