It’s been too long since I’ve posted, but it was the holidays after all. To make up for it, I’m posting a real gem (woah, I almost spelled that jem…like the 80s cartoon) of a recipe – Chicken Corn Chowder. Its a stick to your bones kind of soup that we ate every last bit of – the entire pot. I can’t say that about every soup I’ve made.
In addition to the corn and chicken, it has roasted red peppers and potatoes and a little kick from a jalapeno. If you don’t finish the entire pot I’d be mighty surprised. Add in some biscuits and you have a great winter dinner.
- 2 tablespoons butter
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 2 medium potatoes, chopped
- 1 jalapeño pepper, seeded and minced
- 3 tablespoons all-purpose flour
- 3 cups reduced-fat milk
- 2 cups reduced sodium chicken broth
- 2 cups chopped roasted skinless, boneless chicken breasts, rotisserie chicken works great here (vegetarians can omit the chicken and its still a great chowder)
- 1 1/2 cups fresh or frozen corn kernels (about 3 ears, but you can use frozen)
- 1/4 teaspoon ground red pepper
- salt to taste
- 2 roasted red peppers from a jar, chopped
- 1 (14 3/4-ounce) can cream-style corn
Melt the butter in a large Dutch oven over medium heat. Add onion, celery, potato and jalapeño and cook for 3 minutes or until tender, stirring frequently. Add flour; cook for 1 minute, stirring constantly. Stir in milk and remaining ingredients. Bring to a boil and cook until thick (about 5 minutes). Reduce heat and serve (biscuits work great as a compliment).