Saturday, October 15, 2011

Chicken Corn Chowder

I've been in the mood for Chicken Corn Chowder for a few months now, but I've been waiting for the perfect weather for it. Although, I love soups and chowders all year long, there's nothing like a hot bowl of chowder on a damp and stormy day!  Like today. 
This morning started out humid and sticky, then sometime after lunch, the storm clouds rolled in.  After a good, soaking rain (not that we really need it) the humidity left and now it's brisk and chilly!  A perfect fall evening to go with our super-easy and super-yummy dinner! 

Now, normally, I would have followed some sort of recipe for Chicken Corn Chowder.  But today, I decided to just throw a bunch of stuff into my dutch oven.  You really can't go wrong with corn chowder. 

Chicken Corn Chowder

  • 3 slices turkey bacon, diced
  • 32 oz. Chicken Broth
  • 3/4 bag frozen corn (from 32 oz. bag)
  • 1/2 bag frozen Potatoes O'Brien (from 32 oz. bag)
  • 12 oz. cooked chicken, diced
  • pepper, to taste
  • 2 cans creamed corn, optional
  • In a large pot or dutch oven, cook diced bacon until done.  (2-3 minutes)
  • Remove bacon from the pot, drain grease if needed. 
  • Add chicken broth to the pot, scraping the browned bits from the bottom and sides of the pot. 
  • Then add in the frozen corn and potatoes. 
  • Bring to boil, then reduce heat and allow to simmer until frozen vegetables are tender. (20 mintues) 
  • Add diced chicken, allow to cook until heated through.  (5-10 minutes)
  • Season with black pepper to taste. 
  • If desired, add the creamed corn.  Stir well.  And simmer until heated through.  (10 minutes)
  • Measurements and cooking times are approximate.  I was on the phone with my mom the entire time that I threw this together so I wasn't paying much attention to the clock.  We were on the phone for an hour and at some point during that time, the soup looked done and I turned off the stove, put the lid on the dutch oven and allowed it to sit until dinner time.  I would guess that it took about 30-45 minutes to make. 
  • This soup would be good with or without the creamed corn added.  But I really wanted more of a chowder than a soup.  Normally, I would have used my stick blender to chop/blend some of the corn and veggies and then I would have added a slurry of milk and flour.  Since we have an abundance of creamed corn in my pantry(10 or more cans), it just made sense to take the short cut and pour two cans into the soup! 

Like I said...

Super easy.  Super yummy. 

We'll be finishing up the leftovers this weekend!   

No comments:

Related Posts Plugin for WordPress, Blogger...