Chicken Corn Chowder

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I don’t know about where you are, but here in Belgium it is still soup weather. (Actually, most of the year is soup weather but I digress)….. And this is fortunate since I am a huge fan of soups. They are warm, comforting and satisfying in a way that few other foods are. Plus, with our increasingly busy schedules, they make for the perfect quick dinner. You can make them ahead of time and then reheat when you are ready to eat. And I find that most soups actually taste better this way so it is a win-win.

This chowder is filled with chicken, corn and potatoes making for a filling meal. My preference is to always use fresh corn but when it isn’t in season, as is the case now, canned works. And even when I use fresh corn I also like to include a can of creamed corn since it makes the soup that much thicker and richer tasting. And most importantly, don’t skip the sherry; it infuses a wonderful taste to the entire soup.

CHICKEN CORN CHOWDER

1 tablespoon olive oil

4 ounces pancetta, diced

1 medium onion, diced

2 stalks celery, diced

2 medium carrots, diced

1 pound boneless, skinless chicken breasts, cubed

1 teaspoon salt

1 teaspoon freshly ground black pepper

2 bay leaves

1 1/2 cups baby red potatoes, skin on and diced

1 14 ounce can whole kernel corn

1 14 ounce can creamed corn

1 cup heavy cream

3 1/2 cups whole milk

1/4 cup dry sherry

  • Heat the olive oil in a heavy soup pot over medium-high heat.
  • Add the pancetta and stirring occasionally, cook until crisp and browned, 5 to 7 minutes.
  • Reduce the heat to medium and add in the onion, celery, carrots, salt, pepper and bay leaves. Cook for 8 to 10 minutes or until the vegetables have softened.
  • Stir in the cubed chicken and cook for an additional 5 minutes.
  • Add the potatoes and both types of corn to the pot and stir to combine then pour in the cream and milk.
  • Raise the heat to medium-high and bring to almost a simmer. Reduce the heat to low and cover. Cook for 30 minutes or until the potatoes are tender.
  • Uncover the pot, stir in the sherry and adjust the seasoning if necessary.

Serves 6

 

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