Tuesday, December 8, 2009

Chicken Corn Chowder

It finally feels like winter. Okay, so here in Southern California we really don't have to much of a winter, but I would like to at least need a sweater. Yesterday it was cold and rainy so I decided it was a perfect night for a warm, hearty, filling and comforting soup.

I thought about what I had at home and decided on Chicken Corn Chowder and fresh baked beer bread.

I got home threw together some beer bread with fresh Rosemary, Parmesan cheese and garlic and got to work on my chowder. The chowder was done about 10 minutes before the bread so I put a lid on it and it was perfect when the bread was ready to cut.

This chowder is relatively quick and easy. And, it is great way to use some of your left over rotisserie chicken.

CHICKEN CORN CHOWDER

4 tablespoons vegetable oil
1 onion, diced
2 to 3 ribs celery, peeled and diced
2 to 3 potatoes, peeled and diced (I used 3 small)
2 tablespoons chopped parsley, or 1 tsp. dried parsley
1 tablespoon fresh thyme, chopped or 1 teaspoon dried, optional
2 tablespoons flour
1 cup milk or light cream (I used 1/2 C. half & half with 1/2 C. nonfat milk)
2 cups chicken broth
2 cups cooked chicken, diced or shredded
salt to taste
fresh ground pepper to taste
1 cup corn kernels (fresh, frozen, or canned), optional

Heat vegetable oil in a large pot and stir in the onion and celery, continuing to stir for about 5 minutes. Stir in the potatoes. Cover and cook over low heat for about 10 minutes,Stirring occasionally. Stir in the herbs. Mix the flour with milk to make a thin paste, then add the milk and broth to the soup pot and bring to a boil. Simmer until the vegetables are tender but not mushy. Stir in the chicken and optional corn, and sprinkle lightly with salt and pepper to taste. Cook gently 5 minutes; serve hot.

Note: This works really well with left over turkey also.

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