Today I set out to make a chowder that could use up the two chicken breasts halves in my fridge. I went online to search for a 'chicken and corn chowder'. None of the recipes I found jumped out at me. So I messed around a little and came up with a pretty fantastic chowder of my own.
Chicken and Corn Chowda
- 2 large boneless/skinless chicken breasts, rinsed in cold water and dried well with paper towels
- Extra-virgin olive oil
- kosher salt and freshly ground black pepper
- 3 tablespoons butter
- 1 onion, chopped fine
- 2 celery stalks, chopped fine
- 1 carrot, chopped fine
- 1 tbsp chopped garlic
- 1 to 2 tsp fresh thyme leaves
- 1/3 cup all-purpose flour
- 6 cups organic chicken broth
- 2 cups whipping cream
- 2 medium russet potatoes (about 3 cups), peeled and diced into 1/2 inch pieces
- 4 cups sweet corn kernels, drained
- 2 tbsp chopped fresh parsley leaves (optional)
DirectionsPreheat oven to 400 degrees F.
Place chicken breasts on a baking sheet lined with parchment paper. Drizzle olive oil over them and rub with your fingers to evenly coat. Generously sprinkle salt and pepper on top of each breast.
When the oven reaches 400 degrees, put the chicken in and cook for about 20 minutes. Remove from the oven and set aside to cool.
Add the corn kernels and chicken to the soup. Season with salt and pepper to taste (start with no more than 1/2 teaspoon of salt and 1/4 teaspoon of pepper and go from there) and simmer for 2 more minutes. Stir in the parsley. Serve in bowls with some hot, crusty bread.
*If making ahead of time, do everything according to recipe except add the chicken only when about ready to serve.