Chicken Corn Chowder

 

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.

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Lynn’s Kitchen Adventures