Mike requested that I start making more soups this winter, so I have been working on Chicken Corn Chowder the last few weeks, combining several recipes and playing around. We’re pretty pleased with it.
Chicken Corn Chowder
1 TBS. butter
1 sweet onion, chopped (small or medium is sufficient)
1 clove garlic, minced
6-7 cups chicken broth
4 cups potatos, peeled and diced
3-4 boneless, skinless chicken breasts, cubed
1 stalk of celery, chopped (can omit and replace with 1 tsp.+ celery salt for celery haters)
1 1/2 cup of half and half (of whatever fat content you prefer)
1/2 cup flour
1 16 oz. bag of frozen corn (we use supersweet white corn)
2 tsp. kosher salt
1/2 tsp. freshly ground pepper
1 cup monterrey jack cheese, grated
Saute onions and garlic in butter until soft and translucent. Add chicken broth, potatos, chicken and celery, cook until potatos are tender. Whisk together half and half and flour. Add corn, half and half mixture, salt and pepper, simmer 30 minutes or more, covered, stirring occasionally. Add cheese and heat until thoroughly melted. Serves 8+, freezes well.