Chicken-Corn Chowder

Chicken-Corn Chowder

Serves 4 to 6

2 roasted skinless chicken breasts (rotisserie chicken from the market)
1 can (14 ¾ oz.) cream-style corn
3 cups reduced-fat (2%) milk
1½ cups corn kernels (fresh, frozen or 3 cans)
¼ cup fresh “chopped” celery
¼ cup fresh “chopped” onion
2 tablespoons all-purpose flour
2 tablespoons butter
1 teaspoon fresh “chopped” thyme (or ¼ dried)
¼ teaspoon “ground” red pepper
⅛ teaspoon salt
1 “seeded and minced” jalapeño pepper

Remove the skin from the chicken; give it a rough chop, and set aside.

In a medium/large pot (or Dutch oven) melt butter over medium heat. Add the celery, jalapeño, and onion and cook until tender (approximately 3 minutes with occasional stirring). Stir in the flour and cook for 1 minute (thoroughly mix). Add the milk, chicken, and all other ingredients and continue to stir. Bring to a quick boil, turn heat down, and cook for 5 minutes or until the chowder is thick.

Serve with a fresh sourdough baguette.

This creamy and flavorful chowder is best when served with a crusty sourdough baguette for your Epic dipping pleasure.

Diva Tip:

  • My preference is to salt and pepper to taste and let my taste buds determine the Chowder’s “perfect seasoning.” If you crave Epic Heat, leave the seeds in the jalapeño.
Print Friendly, PDF & Email