Chicken and Corn Chowder

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A creamy and comforting soup is the perfect dinner. This Chicken and Corn Chowder is a filling dinner for a cold night, topping it was some fresh dill makes for one tasty meal.

For cold rainy days this chowder is absolutely perfect. It’s so creamy and delicious with almost no dairy, definitely healthier than a typical chowder. Instead of thickening it with flour or cornstarch, which I find can make chowders seems gluey I thickened it solely with pureed potatoes making it velvety smooth.
 A few posts ago I said sometimes I like easy lunches and sometimes I want to labor over a Pioneer Women style lunch. Well this is definitely the ladder, but all the work is worth it! The other morning was cold and raining, so I hopped in the kitchen and spent the morning making this and boy was I glad I did!
 
The only dairy in this dish in the ranch seasoning mix, so it’s a very easy recipe to adapt to dairy free. The key to this dish is the adobo seasoning, which is one of my favorite things. Introduced to my by my Puerto Rican friend, Tito, who said to put it on everything. And I do; its salty, garlicy, and delicious making everything better.

Chicken and Corn Chowder
 
Author: 
Nutrition Information
  • Serves: 4-5 portions
  • Serving size: 1½ cups
  • Calories: 346
  • Fat: 6.8 g
  • Sugar: 8.8 g
  • Fiber: 5.3
  • Protein: 27.9
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 Chicken Breast
  • 1 Teaspoons Ranch Seasoning
  • 1 Teaspoon Adobo Seasoning
  • 2 Stalks Celery
  • 1 Cup Carrots
  • 2 Onions
  • 2 Red Potatoes
  • 3 Cloves Garlic
  • 1 Tablespoon Olive Oil
  • 3 Cups Water
  • 1 Can Creamed Corn
Instructions
  1. Season chicken with ranch and adobo
  2. Combine chicken, carrots, celery, and one of the onions
  3. Cover with water and cook for about one hour until chicken is cooked
  4. Strain mixture, saving the liquid
  5. Shred Chicken with two forks and set aside with cooked vegetables
  6. Heat olive oil, add potato and remaining onion
  7. Cook until brown, then cover with reserved chicken stock
  8. Cook for about 40 minutes or until potatoes are tender
  9. Puree mixture with stick blender
  10. Add chicken, vegetables, and creamed corn
  11. Cook until all ingredients and mixed and hot
  12. Top with fresh dill and cracked pepper

 

Chicken and Corn Chowder

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