Easy and Light Weeknight Corn and Chicken Chowder
I don’t usually make rich meals on weeknights, however, for some reason this recipe caught my eye. And, as it turns out, it isn’t actually all that rich! It wasn’t super heavy the way chowders typically are. I used 1 % milk and not an ounce of cream and this was still so wonderfully flavorful and filling. I was pleasantly surprised by how much I enjoyed this meal!
The original recipe does not call for potatoes but I decided to add them for some texture and color. (I am really digging red bliss these days!) And rather than use thyme (a spice I am a little iffy about) I garnished the dish with some fresh chives, which are a little more subtle and add a freshness that I have really been seeking these days. I also bumped up the amount of corn.
Because of all of my additions, the actual amount of chowder was less than some might like, which was fine with me because I love all things chunky as opposed to liquidy. If you would like more actual liquid (soup) I suggest bumping up the amount of milk to 4 cups.
I meant to make some corn muffins to accompany this, but I forgot. Plus, baking AND cooking on a school night? I think that would shift this from an easy and light weeknight meal to a plan ahead savory Sunday supper. 😉
P.S. I am in the market for a new camera. I would welcome any and all suggestions! (I cannot sort out how to get the white balance where I need it to be with this little point and shoot!)
Easy and Light Weeknight Corn and Chicken Chowder:
- 1 pound small red potatoes (red bliss)
- about 1 pound chicken breast
- 2 tablespoons butter
- 3 ribs of celery, finely chopped
- 1/2 onion, finely chopped
- 1 jalapeno pepper, seeded and minced
- 2 tablespoons all-purpose flour
- 3 cups milk (I used 1%)
- 2 cups frozen sweet yellow corn kernels
- 1/8 teaspoon cayenne pepper
- a few shakes of red pepper flakes
- lots of salt and pepper to taste
- 3-4 tablespoons fresh chives, chopped
Bring a large pot of salted water to a boil. Add potatoes and cook until tender. When done strain away water and let potatoes cool in a colander.
Meanwhile, cook chicken breast on grill pan or in saute pan. Once cooked, remove from heat, use two forks to shred and set aside.
In a large Dutch over melt butter over medium heat. Add onion, celery, and jalepeno and cook for at least three minutes, or until tender. Stir frequently. Note: Let these ingredients cook for as much time as you have. This will be the base of the flavor of the chowder so the longer you let these cook the more flavorful the final product will be. (I try to “melt” the onions and celery as long as possible to hide them from my husband!)
Add flour and cook for one minute, stirring constantly.
Stir in milk, chicken, corn, cayenne pepper, red pepper flakes, salt and pepper. Bring to a boil. Cook until thick, about 5-10 minutes. Stir in potatoes and cook until potatoes are heated through. Serve in bowls and garnish with freshly chopped chives.