Corn and Chicken Chowder

Are you feeling soupy? I posted a soup recipe Monday, and here is another one. Both are quite different, even though both represent complete meals (with a couple additions–this one did well with some fresh baked bread on the side). Sure, it’s not corn season anymore, but I think you could modify it and do it with frozen corn. The extra steps for the roasting/corn juice did not make the soup any better. Because of this, I will share what the original recipe said to do, but also tell you what I would do for next time.

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This is a perfect soup for summer, but I prefer soup in the colder months. I feel like you could make this soup then, as well. We had it just as fall was starting, so the weather was already getting cool. Bonus to this soup? The Fudgelet was a fan, as well. I pulled out the bigger chunks for him to eat with his fingers (the sweet potatoes) and also spooned him some of the liquid.

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Directions for Corn and Chicken Chowder

Adapted from Food Network Magazine

  • 2 ears of corn (roasted in a broiler or grill, or just cooked how you normally would)
  • Butter
  • 1 bunch green onions, chopped
  • 2 stalks celery, diced
  • 1 large sweet potato, peeled and chopped
  • 1 teaspoon dried thyme
  • 1/4 teaspoon chili powder
  • Salt and pepper
  • 1/4 cup cornmeal
  • 5 cups water
  • 2 cups shredded cooked chicken breast (baked in the oven, or you can use a rotisserie chicken)
  • 1/2 cup milk

If using corn on the cob, cut off the kernels and transfer to a bowl, then run the back of a chef’s knife down the cobs to get out the juices (do this over the corn bowl). If using frozen corn, leave out that step.

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Melt some butter in a large pot over medium heat. Add 3/4 of the green onions and all of the celery, sweet potato, thyme, and chili powder. Add a bit of salt and pepper.

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Cook for 5 minutes until the vegetables soften. Sprinkle in the cornmeal and stir until the cornmeal becomes lightly toasted (1-2 minutes).

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Add the corn and juices, and the water. Bring to a simmer over high heat, then cook until the vegetables are tender and the soup has thickened (about 15 minutes). Turn the heat to low and stir in the chicken and milk.

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When the chicken is warmed, season the soup to taste with salt and pepper. Top with the remaining green onions and serve.

 

Directions for Corn and Chicken Chowder (without pictures)

Adapted from Food Network Magazine

  • 2 ears of corn (roasted in a broiler or grill, or just cooked how you normally would)
  • Butter
  • 1 bunch green onions, chopped
  • 2 stalks celery, diced
  • 1 large sweet potato, peeled and chopped
  • 1 teaspoon dried thyme
  • 1/4 teaspoon chili powder
  • Salt and pepper
  • 1/4 cup cornmeal
  • 5 cups water
  • 2 cups shredded cooked chicken breast (baked in the oven, or you can use a rotisserie chicken)
  • 1/2 cup milk

If using corn on the cob, cut off the kernels and transfer to a bowl, then run the back of a chef’s knife down the cobs to get out the juices (do this over the corn bowl). If using frozen corn, leave out that step.

Melt some butter in a large pot over medium heat. Add 3/4 of the green onions and all of the celery, sweet potato, thyme, and chili powder. Add a bit of salt and pepper. Cook for 5 minutes until the vegetables soften. Sprinkle in the cornmeal and stir until the cornmeal becomes lightly toasted (1-2 minutes). Add the corn and juices, and the water. Bring to a simmer over high heat, then cook until the vegetables are tender and the soup has thickened (about 15 minutes). Turn the heat to low and stir in the chicken and milk. When the chicken is warmed, season the soup to taste with salt and pepper. Top with the remaining green onions and serve.

 

 

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