Chicken and Corn Chowder

Making chicken and corn chowder is such a treat this time of year, corn is sweet and so juicy! While I do enjoy this chowder with cream, I think using more chicken stock and whole milk really brings out the sweet flavor of the corn. I hope you enjoy this seasonal take on this classic dish!

Yield: 6-8

Author: Telly Smith

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Chicken and Corn Chowder

This chowder highlights the seasons fresh sweet corn

Prep time: 20 MinCook time: 30 MinTotal time: 50 Min

Ingredients

• 1 tablespoon olive oil 
• 4 cups fresh corn 
• 2 cups potatoes, cut into 1 inch cubes 
• 1 cup sweet onions, finely chopped 
• 1/2 cup red bell pepper cut into half inch pieces 
• 1/2 cup carrots, cut into 1/4 inch rounds 
• 1 jalapeno, seeded and finely chopped 
• 1 chicken breast cut into 1 inch cubes 
• 4 cloves garlic, finely chopped 
• 1 bay leaf 
• 1 teaspoon creole seasoning 
• 5 cups chicken stock 
• 1/4 cup cornstarch 
• 1/4 cup water 
• 1 cup whole milk 

Instructions

1. Heat Oil under medium heat. 
2. Add onions, carrots, bell pepper and jalapeno. Add a pinch of salt  and cook stirring occasionally for about 5 minutes. 
3. Add the potatoes and chicken, add another pinch of salt and cook for 6-8 minutes, or until the chicken is no longer pink.
4. Add the fresh corn and the chicken stock, bring to a boil. 
5. Cover and and simmer for 30 minutes or until the chicken is tender and the potatoes are cooked through. 
6. Mix together the cornstarch and water, add to the soup and stir until incorporated. 
7. Bring back to a boil, then add milk. Stir then remove from heat. 
8. Serve immediately.  

Nutrition Facts

Calories

335.19

Fat (grams)

8.34

Sat. Fat (grams)

2.14

Carbs (grams)

50.70

Fiber (grams)

4.38

Net carbs

46.32

Sugar (grams)

12.56

Protein (grams)

17.85

Sodium (milligrams)

512.84

Cholesterol (grams)

27.07