Chicken maize chowers is pure comfort in a bowl with a tender chicken and sugar corn in a rich, creamy broth. My version is thickened with flour, potatoes and pureed corn instead of heavy cream to keep it easy!
Chicken corn -chowder recipe
Chicken maize chewers is the ultimate transition group, which can be prepared at this time of year when we are shortly before the autumn price. It is the tail end of the corn season, but it also begins to be soup weather. The days get shorter and cooler in the evening. My family loves this rich and creamy chowder, who is like my creamy corn soup, but thanks to the addition of tender white meat chicken.
Why this chicken corn chow is a must
When I see the word “Chowder” on a restaurant menu, I know that this usually means heavy cream – and many calories. That’s why I love to make my own Soup recipes at home! Here is the reason why you will love this chicken corn chowder recipe.
- Lightened, but still rich and creamy: Mix some of corn and potatoes, then a fantastic creamy broth without having to rely on heavy cream to mix them back into the soup.
- Easy to make: As with most soups, this recipe has nothing complicated and most cooking times is hand-off.
- A satisfactory food: Some soups let go hungry for more, but this chicken corn chowder recipe is hearty and filled. (My Chicken -Gnocchi soup is another meal -worthy soup recipe!)
Ingredients will need
Here is everything you need to make this chicken corn chow.
- Unsalted butterOr milk -free butter when you prefer it.
- olive oilWhich is combined with the butter to cook the vegetables.
- Vegetables: The Standard Mirepoix, which is used in so many soup recipes! Onion, carrots and celery.
- Garlic Infise the soup with taste. If you want your soup extra Garlicky, you can add one or two more cloves.
- All -purpose flourOr a gluten-free flour mixture to make your chicken corn chewers gluten-free.
- corn: You can use fresh or frozen kernels for this recipe.
- paprikaFor a little warmth. If you also want some smoke, you can use smoked peppers.
- Boneless, skinless chicken shipsOr exchange boneless, skinless breasts when you prefer it.
- potatoes: Red potatoes hold their shape well, Yukong golds have a butter -like taste and Russets are stronger so that they make their soup extra thick. Use what you like!
- Chicken broth Or chicken bone broth for additional protein.
- Kosher salt and black pepperto taste.
- Chopped spring onions or chivesFor garnish.
How to make chicken corn chewers
Here you will find a gradual breakdown of what you have to do to make this creamy chicken corn chow. The recipe card can be found for printable instructions below.
- Soften the vegetables: Melt the butter with the oil in a large saucepan. Add the vegetables and garlic and cook until they are soft.
- Add the flour: Sprinkle it in the pan and stir it. Cook until it is slightly browned, which takes out the raw taste of the flour.
- Mix the corn: Add a cup of corn and a cup of broth to your mixer and mostly mix them smoothly.
- Cook: Add the mixed corn with peppers, chicken, potatoes and remaining corn and broth into the pot. Bring to a boil, then cover and simmer low until the potatoes are tender and the chicken is cooked.
- Thicken: Remove the quartered potato from the pot and crush it and crush the chicken. Stir them back into the soup. Season to taste, then serve with spring onions or chives.
Tips and variations
Here are a few clues for the recipe for chicken corn chow.
- Make it particularly creamy: If you want it to be creamier, you can ultimately stir in about half and half with cream or drizzle with cream. A slippery cream or Greek yogurt also works and also gives the soup some smell.
- Do not overload the chicken: Lean chicken cuts can get hard if they are boiled. So monitor the chicken ships and shred as soon as they are boiled through.
- Add some southwest taste: Add a Poblano pepper or a green chillies in doses for a chicken corn chowder in the southwest.
Operate suggestions
This chicken corn chews fills enough to be a meal for yourself, but if you want to combine you with something else, you will find some ideas here.
storage
- Refrigerator: Transfer the remaining chicken corn chews into an airtight container and cool it up to 4 days.
- freezer: Freeze this soup in an airtight container or freezer bag for up to 6 months. Turn up in the refrigerator before warming up.
- Recall: Heat in a pan on the stove over medium heat or in the microwave.
Yield: Portions
Serving size: 1 1/2 cups
- 1 tablespoon unsalted butterPresent Or milk -free butter
- 1 tablespoon olive oil
- 1 small OnionPresent chopped
- 2 CarrotPresent Disapped and chopped
- 2 SellerPresent chopped
- 1 ClovesPresent chopped
- 2 tablespoon All -purpose flourPresent or gluten -free flour mixture
- 2 ½ Cup Corn fresh or frozen kernelsPresent divided (1 cups for mixing, 1 1/2 cup on the far left)
- 1 teaspoon paprika
- 1 LB Chicken writerPresent Or boneless skinless chicken breast
- 2 8 OZ each Yukon gold potatoesPresent or Russet potatoes, peeling (one seasoned, a quarter in the quarter to mix later) later)
- 4 Cup Chicken brothPresent or chicken bone broth
- Kosher salt and black pepperPresent taste good
- Chopped spring onionsPresent or chives for garnish
- Optional: If you want it to be creamier, you can ultimately stir in about half and half with cream or drizzle with cream.
-
Add the butter and 1 tablespoon of olive oil in a large heavy pot or a Dutch oven when you have melted, the onion, carrots, celery and garlic in the pan and sauté for 8 to 10 minutes. Sprinkle with flour and fry for about 2 minutes to cook.
-
In the meantime, mix 1 cups of corn with 1 cup of broth until they are mostly smooth. Add to the pot together with peppers, chicken, potatoes and remaining corn terners. Pour the chicken broth just enough to cover ingredients and bring to cook.
-
Cover and simmer for 22 to 25 minutes until the potatoes are tender and the chicken is cooked through.
-
Remove the quartered potato and stir it back into the Chowder. Set the chicken with two forks. Try the soup, fit in salt and pepper to the taste and pour in 6 shells, garnish with fresh herbs.
Last step:
Please leave a rating and comment on how you liked this recipe! This helps our business to thrive and continue to offer free, high -quality recipes for you.
Portion: 1 1/2 cupsPresent Calories: 378 KcalPresent Carbohydrates: 41 GPresent Protein: 16 GPresent Fat: 15 GPresent Saturated fat: 4 GPresent Polyunes unsaturated fat: 1 GPresent Monoons unsaturated fat: 4 GPresent Cholesterol: 36 mgPresent Sodium: 643 mgPresent Fiber: 4 GPresent Sugar: 7 G
