Easy Chicken Corn Potato Chowder


DSCN4386Often my cooking is a matter of trial and error, finding out what works and what doesn’t. I’ll try recipes, tweak them and then try another one that’s similar and tweak it to my own taste too. What ends up happening is that I take the best parts (in my opinion) of different recipes and combine them into something I really like. That’s exactly how this recipe came to be.

Great to warm you up on a frosty winter evening, this chowder is quick and easy:
You will need all this:DSCN4337

  • 1 1/2 to 2 lbs of boneless, skinless chicken thighs, trimmed and cut into bite-size pieces*
  • 2 cups Fat Free Half and Half
  • 3 TBsps butter
  • 1 cup chicken broth or stock
  • 1/2 cup chopped onion**
  • 1/2 cup chopped bell pepper
  • 2 cups whole kernel corn (frozen or canned)
  • 3 to 4 medium potatoes (peeled or unpeeled, you decide), diced
  • 2 tsp poultry seasoning
  • 14.75 oz. can of creamed corn
  • 1 tsp minced garlic
  • salt and pepper to taste

Melt butter over medium heat in a heavy, non-stick, stock pot or Dutch oven. Sprinkle uncooked chicken with poultry seasoning. Add chicken to pot. Cook over medium heat, stirring often for 6 to 8 minutes or until chicken is no longer pink.

Veggies all chopped and ready to go.

Veggies all chopped and ready to go.

Add onion and bell pepper, cook 5 to 6 minutes more or until onion is translucent and pepper is softened.DSCN4344

Add garlic, cook and stir 3 additional minutes.

Add potatoes and whole kernel corn, stir.DSCN4347

Add creamed corn,

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 Pour in chicken broth and half and half.

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Heat mixture to boiling, stirring often, reduce heat and simmer for 20 to 25 minutes, or until potatoes can be easily pierced with a fork.

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If the soup is too thin for you, dissolve 2 teaspoons of corn starch in 1/4 cup of cold half and half. Add to soup; cook until thickened.

*I generally use chicken thighs because they are cheaper and don’t dry out or turn to much the way chicken breasts can, especially in soups and stews.

**You may notice that there is a red onion pictured, but then I show chopped green onion. Well, I was going to use the red onion, but remembered that I had 3 green onions that needed to be used first. I used tops and bulbs and it still came out to about half a cup, chopped.

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