One of my favorite food blogs which I recently discovered is Growling Tummy. As soon as I saw this recipe for Chicken Corn Chowder, I knew it had high potential. And I was right! Four out of five family members loved it (even Mr. Picky), and the only one who didn’t finish it practically fell asleep in his soup due to a very fun sleepover birthday party at the Great Wolf Lodge…so I am not blaming the recipe! Ed said it reminded him a bit of the soup version of chicken pot pie, and I agree. The jalapeno gave it a wonderful kick, and the roasted red pepper added nice color and flavor. I used a rotisserie chicken, too, which made this soup incredibly quick and easy to prepare (albeit a bit pricier). I will definitely be making this again!
- 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).