The Gourmet Mama

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

serves 6

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
black pepper
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.

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