Chicken Corn Chowder
From ravenseyes 17 years agoIngredients
- 12 cups chicken stock (homemade is best) shopping list
- 4 cups diced cooked chicken shopping list
- 1 cup diced onion shopping list
- 2 large cloves of garlic minced shopping list
- 1/2 cup finely diced celery shopping list
- 1 cup finely diced carrot shopping list
- 6 cups corn (freshly cut off the cob is best) shopping list
- 2 tbsps. olive oil shopping list
- 2 bay leaves shopping list
- 1 tsp cumin shopping list
- 1 tsp corriander shopping list
- salt and pepper to taste shopping list
- 3 large potatoes peeled and 1/2" diced shopping list
- 2 cups light cream shopping list
- 3 tbsps. butter shopping list
- 2 tbsps. flour shopping list
- 2 tbsps. very finely minced jalepano pepper shopping list
How to make it
- Using a 5 qt. or greater pot heat oil, add onions, carrot, garlic, celery and potatoes, salt and pepper to taste, saute till onions are nearly opquae. Add Chicken stock, diced chicken, bay leaves, cumin and corriander. Slow cook for apporximately 40 mins or till carrots and potaotes are tender. Add the corn and simmer for 10-15 minutes. Reduce your soup to add a deeper and richer flavor (I usually reduce by 1/8 volume). In a small saucepan add butter and melt, add flour and make a rue salt and pepper to taste slowly add your cream and over low heat cook for 10 minutes add a few large spoons of your chicken stock then pour into the soup. The very last step is adding the jalepano, the finer the pepper is chopped the greater the impact of the heat, it kinda hits the back of your mouth as it goes down. This can be served warm, hot or even room temp. Add a little dipping bread and it makes a great meal for a fall evening.
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The Rating
Reviewed by 4 people-
I made this last night for supper and it was delicious! The cumin really adds a great flavor!
beebop in Sydney loved it
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Good chowder. Only used half the jalapeno.
pointsevenout in Athens loved it
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