A creamy chowder made with a light roux, bacon and the trinity of vegetables, in a chicken stock and milk base, with chicken, corn and potatoes.
Chicken and Corn Chowder
I've got another new soup to share with y'all for National Soup Month before we roll out of this crazy January. We warmed up a few days and are now heading back to a little bit of a chill down here along the Gulf Coast, but thankfully not nearly as crazy cold as it was recently!
Y'all. We came close to having snow here along the beaches in that round, but all we ended up with was some sleet. Snow always seems to just miss us.
Certainly it's the season for soups, stews, chili, gumbo and... chowders! Although a lot of us enjoy all of those year round, winter is a perfect time for a good soup and I love trying new ways to make it!
This creamy combination of chicken with corn and potatoes, starts with a roux made with bacon drippings and butter then flavored with the classic trinity. Finished with milk, it is so soothing and comforting.
It's an easy chowder to throw together too with basic pantry ingredients!
- You'll need some chicken, of course! You can use a store-bought rotisserie chicken, precooked chicken that you've put up in the freezer, or poach a few boneless skinless chicken breasts and cube them up.
- A few slice of bacon. You'll use this both for flavor and along with a little butter, to cook up the trinity.
- The trinity - onion, bell pepper and celery.
- A little all-purpose flour for the roux.
- Chicken stock or broth, or water with a chicken base.
- A couple of potatoes.
- Frozen or canned whole kernel corn.
- Some whole milk.
- A little green onion, dried parsley and thyme, garlic powder and basic seasonings.
So, what exactly is a chowder? Is chowder a soup? Well, yes. Chowders are a form of soup, but not all soups are chowders!
We're all familiar with soups, a thinner, broth based liquid meal made from a wide variety of chopped meats and vegetables.
Chowders are generally a bit richer, thicker, usually cream based, with chunkier ingredients and very often including potatoes to enhance the texture. Seafood is very common in a chowder, though other kinds of protein are also used.
We're all familiar with soups, a thinner, broth based liquid meal made from a wide variety of chopped meats and vegetables.
Chowders are generally a bit richer, thicker, usually cream based, with chunkier ingredients and very often including potatoes to enhance the texture. Seafood is very common in a chowder, though other kinds of protein are also used.
Here's how to make my Chicken and Corn Chowder!
Just a quick reminder.... if you aren't interested in the chit chat, info, photos, tips and such on a blog, as always, you'll find the complete recipe text with measurements and instructions, as well as a printable document, a little bit further down the page. Just swipe or scroll down to the bottom of the post!I substituted the classic chopped fresh trinity with 1/2 cup of C'est Tout dried vegetable mix. (#ad) I searched out this product over frustration of always seeming to be missing one element of the trinity when I wanted to make something.
Is it just me, or does produce seem to go bad more quickly these days?
Since finding this product, I have been using the heck out of it for sure! It is great in gumbo, beans and soup y'all, and even in casseroles, and since I don't like running to the store for that one thing I'm out of, it's sure been handy to have on hand.
Every time that I open the bag I take a deep inhale of the intense fragrance of the mix of trinity essentials and I am always amazed at how much it boosts the flavor of the dish I'm adding it to. What a timesaver too!
Just rehydrate it in some water. I add it to a saucepan, cover with water, bring to a boil and let it boil for 5 minutes.
Drain and set aside until needed.
Cut the bacon into small pieces and sauté until fat is rendered.
Add the butter, onion, bell pepper and celery to the bacon and drippings and cook until tender, about 4 minutes.
I very often use already cooked chicken that I've put up in the freezer, but this time I had some boneless, skinless chicken breasts that I pulled out of the freezer, so I cooked my chicken fresh this time. You may certainly use chicken that you've cooked and put up or a rotisserie chicken here too.
I used 1 pound lightly seasoned boneless, skinless chicken breasts, cooked in the Ninja double oven (#ad) on air fry at 390 degrees F for 20 minutes. May also use my Oven Poached Ready Chicken recipe, grill them, or simply poach on the stovetop. Fill pot with water to cover chicken plus about a half inch. Simmer the chicken until done, remove and set aside.
Slice them up.
Chop into bite sized pieces and set aside. You should have somewhere around 2 cups.
Stir in the flour, until well blended.
Cooking and stirring continuously for about 3 minutes.
Stir in the stock or broth a little at a time.
Stirring until mixture is smooth.
Stir in water.
Add the potatoes, increase heat and bring to a boil.
Reduce heat, cover and simmer for about 10 minutes, stirring several times.
For the soup seasoning, I'm using kosher salt, freshly cracked black pepper, 1/2 teaspoon Creole or Cajun seasoning, though that is optional, garlic powder and some dried thyme.
Stir the corn and the seasonings into the soup.
Stir in the milk; bring the heat up to a near boil.
Then reduce heat and stir in chicken.
Add the green onion and parsley; simmer for about 10 minutes. Taste and adjust seasonings.
Spoon into individual soup bowls and garnish with a pinch of green onion, a dash of parsley and a sprinkle of Creole or Cajun seasoning, as desired.
For more of my favorite soup recipes, check out the collection on my Pinterest page!
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