Category Archives: chowder

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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Corn & Vegetable Chowder

With the cold weather upon us, nothing tastes better than a hot bowl of soup. When paired with some crusty bread it makes the perfect lunch or light dinner.  This soup started as a corn chowder but I’ve added a variety of vegetables to give it more interest and body.  It is surprisingly easy to make and comes together quickly making it an ideal weeknight dinner.  You can use whatever vegetables you have on hand.  Just make sure that you don’t overcook any starchy vegetables.

CORN AND VEGETABLE CHOWDER

4 ounces pancetta, diced
1 medium onion, diced
1 stalk celery, diced
2 medium carrots, diced
1 red bell pepper, diced
2 bay leaves
1 cup baby red potatoes, skins on diced
1 1/2 cups corn, fresh if available, canned or frozen if not
1 cup heavy cream
3 1/2 cups whole milk
Salt and fresh ground pepper to taste
1/4 cup dry sherry

1) In a heavy soup pot over medium-high heat, cook the pancetta until browned, stirring occasionally.

With bacon as a base, how can you go wrong?

2)  Reduce the heat to medium.  Add the onion, celery, carrots, bell pepper, and bay leaves.  Cook 8-10
minutes or until vegetables have softened.

Lots of veggies.  You can add just about any that you have on hand

3)  Add the potatoes and corn then stir in the cream and milk.  Season with salt and pepper

There’s a full serving of vegetables in every bowlful

4)  Bring to almost a simmer.  Reduce the heat to low and cover.  Cook for 30 minutes or until the
potatoes are tender.

5)  Adjust seasoning and swirl in the sherry.

Enjoy!

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