This time of year, there’s really nothing more comforting than a warm bowl of soup. Am I right? Well, except for when it’s a chowder. Made using pantry staples. That’s incredible easy…
The shorter days and grey skies really have me yearning for comfort foods. And this recipe definitely fits the bill. A deliciously cheesy chicken chowder that can be made in just a few minutes. I usually use leftover chicken. However there’s no shame in the store-bought rotisserie game. Just stay away from the canned stuff, ick!
A quick saute of stand-by veggies – all the usual suspects: onions, carrots, celery, garlic. Then some carbalicious goodness in the form of potatoes and corn join the party. With a good helping of shredded cheddar and heavy cream, ya know… to throw the richness factor just right over the edge.
Pair with a nice green salad, and some warm crusty bread. Sheer perfection! As with any soup, stew, or chowder – this just gets better after a day in the fridge. Perfect to whip a batch up and enjoy for lunch all week.
Cheesy Chicken Corn Chowder
1 cup peeled carrots, diced
1 cup celery, diced
1 large onion, diced
3 cloves garlic, minced
1 (12 oz) bag frozen corn kernals
3 cups peeled Russet potatoes, diced (about 3 potatoes)
1/3 cup all-purpose flour
6 cups chicken broth
1 cup heavy cream
2 cups cheddar cheese, shredded (plus additional for garnish)
2 cups cooked chicken, shredded
olive oil
kosher salt
1 tsp black pepper
fresh parsley, chopped (for garnish)
Add 2 Tbsp olive oil to a dutch oven or large saucepan. Add onions, celery and carrots. Saute for a couple of minutes until starting to soften. Add minced garlic, and saute for another minute until fragrant.
Add the flour to the vegetables and cook for another minute or two. Carefully add the chicken broth, corn, and potatoes. Cover and simmer for 12-15 minutes or until vegetables are tender.
Reduce heat. Add chicken, heavy cream, and cheddar cheese – stirring until melted. Cook for an additional 5 minutes to warm through.
Serve immediately with some additional shredded cheese and a sprinkle of parsley.
Source: adapted from Taste of Home, June/July 1993
