When I was a child, my mother used to make a Cheddar Corn Chowder that we absolutely loved. Fast forward to today when I live in a country that seems unable to produce a decent cheddar cheese to save its life and I started looking for alternatives to the cheesy goodness that my mother used to create. The result? This tasty Chicken Corn Chowder. It’s a great way to get vegetables into your family and it’s filling enough to make it a good meal.
Oh, and yes, I realize it’s summer so chowder is probably the last thing on your mind . . . but this is perfect for a cool, rainy day!
Chicken Corn Chowder
2 chicken breasts, chopped into small pieces
1 onion, chopped
1 c. celery, chopped
2 lbs. potatoes, peeled and chopped
3 c. chicken broth
2 c. corn kernels (I used fresh, but you could add a can of corn, too)
2 c. milk
1 tsp. dried thyme
2 Tblsp. flour
Saute the onions and celery in a small amount of oil until translucent. Add the chicken and brown slightly. Add the broth, potatoes and corn and let cook until the potatoes are tender, about 15 minutes.
Remove 1/2 c. broth and whisk in the flour to make a thicker liquid. Add this back into the soup, along with the milk and thyme. Stir. Cook another 5 minutes on low heat. The chowder will thicken up. Remove from the heat and pepper to taste.
This is really tasty served with Butter Rolls.Print or share this recipe using the icons above!