Chicken Corn Chowder

[arrowti]

Thought I'd share a recipe or two... and this is one of my favourites. I love a rich, creamy chowder as opposed to a thinner one, and I had a hard time finding a recipe that fit my own standards for lots of vegetables (the ones I liked), and none of the ones I don't!

Namely: celery. I like celery. But I don't like celery in chowders, stews, or chilis. Or salad!

It's a great way to use leftover chicken from a roasted chicken or rotisserie chicken (but try to avoid using extremely flavoured chicken as it may change the intended taste of the recipe... for example... lots of lemon juice or garlic).

This is not intended to be a recipe for people on a diet... it's just pure, hearty, deliciousness. (I also posted this recipe on a blog but I only have one post there and never did anything with it).

Ingredients list:

• 5 cups of fully cooked chicken
• 4 cups of potatoes, chopped into your desired size (bite-size is best). Any variety works great.
  
• 1-2 cups of carrots (more if you like carrots, less if you don't), cut into bite size pieces.
• 6 slices of thick cut bacon
• 1 tablespoon of salted butter
• 2 cups of diced onion, or 2 tablespoons of minced dried onion or 2 teaspoons onion powder
• 6 tablespoons of flour or xanthum gum to desired thickness
• 1 and a half cups of cream of celery which is equal to one can of campbell's. If you don't have homemade you can substitute with campbells or find one of the great recipes online.
• 1 and a half cups of cream of chicken, same details as above.
• 4 cups chicken broth/stock
• 1 cup of beef broth/stock OR one extra cup of chicken stock
• 2 teaspoons of Lowry's Seasoned Salt or your choice of seasoning.
  
• 3 cups of cream style corn, or regular corn. Cream style corn makes it thicker. Canned cream style corn is full of sugar, so beware if it isn't homemade!
• 1 and a half cups of half-n-half or substitute with heavy cream
• salt and pepper to taste (I don't add any myself)

Now for the cooking instructions:

1. Prepare the vegetables beforehand if you haven't already (the potatoes, carrots and fresh onions if you are using them. You can add any other vegetables you want also).
   
2. Cook the bacon in a heavy pan or dutch oven until crispy. Remove bacon to dry, and leave the fat in the pot.
3. Add the tablespoon of butter and melt and mix.
4. CAREFULLY add the fresh vegetables - the fat will splatter at you and can burn you. It has burned me... Stir frequently so all the vegetables get partially cooked. When potatoes start to brown, go to step 4.
5. Add the flour and coat all the vegetables. You may need extra flour if you used extra vegetables. Add xanthum gum minimally if you are not using flour.
6. Add cream of chicken and celery and stir until smooth.
   
7. Add chicken stock and beef stock, stir until creamed chicken + celery is mixed, and cover.
8. Cook for 25 minutes over medium heat, stirring to unstick vegetables from the bottom of the pot. The liquid should simmer to cook best.
9. Add the cream style corn and chicken, and stir to combine. Cook again, covered, for 15 minutes, or until vegetables are cooked.
10. Add half-and-half or heavy cream and heat until hot.
    
11. Serve hot! Tastes even better as leftovers the next morning.

You can also crush up the bacon and add it to your bowl. Usually there isn't any bacon left by the time the chowder is done cooking to add here.

Hope you enjoy it if you try it. Let me know if something is confusing or doesn't make sense.

 

[OneFineAcre]

I love chicken corn chowder

 

[frustratedearthmother]

sounds delish!

 

[arrowti]

I love chicken corn chowder

Me too! It's one of my favourite foods... after a nice big steak stacked on a pile of rice pilaf...