Chicken Corn Chowder

February 2, 2010

 

A long lost recipe that I am so glad I found the other day. My Mom had this soup at a luncheon once and got the recipe and we’ve been making it ever since, well probably not for a few years, but its back and I am happy.  This recipe is super easy and quick to make.  The hardest part is pureeing the corn, but if you have a stick blender it couldn’t be easier.

Now lets talk taste, this recipe is jammed packed full of flavor corn, chilies, brothy and creamy, yum!.  I used my Sticky Chicken recipe and dripping and that always adds a extra depth of flavor, just be sure to taste before adding any extra salt or pepper. On forth to the chowder!

Ingredients: 2 16oz. bags frozen corn, 3 cups Chicken broth (drippings from sticky chicken),¼ c. butter, 4 cups milk, 3-4 cloves garlic, minced, 1 tsp salt & pepper, 2 tsp dried oregano, 2 cans green chilies, diced, 3 cups cooked chicken, diced or shredded (I used sticky Chicken), 2 cups grated Monterey Jack cheese, 1/2 tsp baking soda

There is a slightly unusual ingredient in this chowder; baking soda.  It’s added at the very end to prevent curdling of the melted cheese.

My favorite Sticky chicken and drippings, I had about 2 1/2 cups so I just added 1/2 cup of water

If you are using a stick blender add the corn

and chicken broth to a large stock pot.  If you don’t have a stick blender, use your blender or food processor to puree.

Puree the corn, I like to leave a few chunks, but puree how you prefer, smooth, chunky, whatever.

Then over medium high heat melt 4 T of butter into the corn mixture and cook about 5 minutes, stirring to keep from sticking.

Then go ahead and mince up the garlic

Then add the milk, I used 2 cups whole milk and 2 cups fat free, no reason other than its just what I had.

minced garlic

oregano

salt

*be sure to taste first before seasoning if using the sticky chicken drippings.

and pepper

Mix well and bring to a boil.

then add in the canned chilies

and shredded chicken,  reduce the heat and simmer for about 5 minutes.

Then remove  the stock pot from heat and add the grated cheese

and the baking soda, quickly stir until cheese is melted.

The baking soda will prevent the cheese from curdling. Amazing!

Serve with pico de gallo and tortilla chips.

This is how I love to eat it.

Yum!


Print This Recipe

Chicken Corn Chowder

2 bags frozen corn

3 cups Chicken broth (drippings from sticky chicken)

¼ c. butter

4 cups milk

3-4 cloves garlic, minced

1 tsp salt & pepper

2 tsp dried oregano

2 cans green chilies, diced

3 cups cooked chicken, diced or shredded (I used sticky Chicken)

2 cups grated Monterey Jack cheese

1/2 tsp baking soda

Combine corn and chicken broth puree using a stick blender or food processor.

In a large soup pot, combine butter & corn mixture and simmer slowly 5 minutes, stirring to keep from sticking.

Add milk, garlic, oregano, salt & pepper and bring to boil.

Reduce heat, add chilies and chicken,  simmer 5 minutes.

Remove from heat and add cheese and baking soda to prevent curdling.  Stir until melted.

Serve with chopped tomatoes & tortilla chips.

Hint: Easy to double  and freeze.

I am happy to list this post @

Lynn’s Kitchen Adventures


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{ 5 trackbacks }

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{ 20 comments… read them below or add one }

Lalo February 2, 2010 at 7:49 am

Looks as good as it tasted last night!! Thanks again for supper.

[Reply]

Lucy Marie February 2, 2010 at 8:13 am

Wow … that looks super tasty. When is it my turn to come for dinner?

[Reply]

Susie's Homemade February 2, 2010 at 8:39 am

Ok. THAT looks fantastic!!

[Reply]

stephanie February 2, 2010 at 8:42 am

that looks dee-lish!! Definitely need to add to my menu!

[Reply]

Lydia February 2, 2010 at 9:21 am

I can’t wait to try this! Looks right down our alley. :)

[Reply]

Kelly Deneen February 2, 2010 at 9:37 am

That looks SO delicious! My word! I wonder how it would do in a crockpot…

[Reply]

Kristen February 2, 2010 at 9:38 am

I love making traditional new england corn chowder; this looks like it might put mine to shame! I love the southwestern flare- looks absolutely wonderful.

[Reply]

Lisa February 2, 2010 at 10:00 am

This sounds absolutely delicious! I made your Texas Lasagna the other day (again) and we enjoyed it so much. I guess I’ve been craving Tex-Mex lately. I’ll try this recipe next. :)

[Reply]

Kelley February 2, 2010 at 12:22 pm

That looks A.Mazing! YUMO, thanks for the share.
Have a great day!

[Reply]

Lisa@blessedwithgrace February 2, 2010 at 9:03 pm

I had a pretty good Mexican corn chowder recipe posted last week. Then I saw yours today and WOW!! Your recipe looks even better. Can’t wait to try your version. Thanks for linking your post to Tempt My Tummy Tuesday.

[Reply]

Brenda February 2, 2010 at 9:49 pm

This looks so yummy and comforting.

As usual, I love your pictures!

[Reply]

Sweet Potato Oven Fries with Avocado Dip February 3, 2010 at 12:06 am

[...] so I foresee using this spread on tortillas, to dip carrots in and I even had a dollop in my Chicken Corn chowder tonight, [...]

Shan @ the fairy blogmother February 3, 2010 at 5:05 pm

This looks fantastic!!

[Reply]

Sheila February 4, 2010 at 11:11 pm

How great this looks!

Happy Foodie Friday…

XO,

Sheila :-)

[Reply]

Jennifer @Chronicles of a Night Owl February 5, 2010 at 11:43 am

That looks delicious! I’m going to have to add this to my recipes to try. I’ve been meaning to come back by here and tell you how much we LOVED your baked cabbage recipe. I’ll be making it many more times – it was soooo good!!!

[Reply]

April Harris February 5, 2010 at 1:17 pm

This sounds delicious – can’t wait to give it a try!

[Reply]

Food on Fridays: Go Greek with L.L. Barkat « February 5, 2010 at 1:21 pm

[...] Laura @ Frugal Follies (Jalapeno Poppers) 2. Kristen (sticky spicy biscuits) 3. Newlyweds (Chicken Corn Chowder) 4. Alison @ My Vintage Kitchen (roasted garlic and potato soup) 5. Dining With Debbie (chocolate [...]

ButterYum February 5, 2010 at 5:33 pm

YummO! Great tutorial!!

:)
ButterYum

[Reply]

Katie @ Kitchen Stewardship February 5, 2010 at 9:46 pm

Mont Jack is the BEST melted in soups! Thanks for linking up to Finer Things Friday. :) Katie

[Reply]

Alison February 6, 2010 at 7:34 am

This recipe looks amazing! I love corn chowder and have a recipe that I normally use. I may have to try this one to compare! (I don’t use cheese in mine, but may try it!)

[Reply]

Slightly Indulgent Tuesday – 2/2/10 : Simply Sugar & Gluten-Free February 15, 2010 at 10:31 pm

[...] Newlyweds (Chicken Corn Chowder)15. Maggie @ She Let Them Eat Cake (GF CF EF Flax Bread)16. Hallie @ Daily Bites (Spiced Black Beans [...]

Hearty Fall Recipes | Glassboro Gourmet October 9, 2010 at 1:46 pm

[...] One of my favorites, Chicken corn chowder. The Newlyweds Blog has a good [...]

SnoWhite December 28, 2010 at 11:03 am

I’ve never tried a corn chowder before — but I can almost smell it’s deliciousness from here!

[Reply]

Barb @ Mom's Fridge March 13, 2012 at 11:19 am

Thanks for sharing this recipe at Lynn’s kitchen adventures. I’ve been looking for a great corn chowder recipe to make at home. Can’t wait to try this one.

[Reply]

Real Food Wednesday: February 3, 2010 | CHEESESLAVE June 4, 2012 at 1:36 pm

[...] Chicken Corn Chowder [...]

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