Fresh Corn & Chicken Chowder
Ingredients
The chowder base
-
2
tbsp
extra-virgin olive oil
-
1
medium
onion, finely chopped
-
2
ribs
celery, chopped
-
2
cloves
garlic, minced
-
½
tsp
salt
-
¼
tsp
ground white pepper
-
⅛
tsp
cayenne pepper
-
10
pieces
baby new potatoes, quartered
-
3
cups
chicken broth
-
2
cups
water
-
4
cups
raw fresh corn kernels
-
½
medium
red bell pepper, chopped
-
2
cups
cooked chicken, cubed
-
½
cup
milk of choice
-
3
tbsp
corn starch
Optional garnish
-
to taste
chopped fresh parsley
-
to taste
cayenne pepper
Instructions
- Heat olive oil in a large saucepan over medium heat.
- Add onion, celery, garlic, salt, pepper, and cayenne; cook until softened and golden, about 5 minutes.
- Add potatoes and cook for 1 minute, then add chicken broth and water.
- Bring to a simmer, lower heat, and simmer uncovered for 8 to 10 minutes until potatoes are fork tender.
- Add corn kernels and simmer for an additional 4 minutes until cooked.
- Transfer 2 cups of the soup to a blender and process until smooth.
- Stir the blended mixture back into the pot, then add cooked chicken and bell pepper; bring back to a simmer.
- Dilute corn starch in milk and add to the soup; stir and bring back to a simmer, cooking until thickened.
- Serve hot, garnished with parsley and cayenne pepper if desired.
Nutrition Facts (estimated)
Servings
4
Calories
437
Total fat
19g
Total carbohydrates
45g
Total protein
23g
Sodium
1331mg
Cholesterol
56mg
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