Chicken Corn Chowder
makes 6 servings
- 2 tablespoons butter
- 1/4 cup chopped onion
- 1/4 cup chopped celery
- 1 jalapeño pepper, seeded and minced
- 2 tablespoons all-purpose flour
- 3 cups 2% reduced-fat milk
- 2 cups chopped roasted skinless, boneless chicken breasts (about 2 breast halves)
- 1 1/2 cups fresh or frozen corn kernels (about 3 ears)
- 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
- 1/4 teaspoon ground red pepper
- 1/8 teaspoon salt (plus more to taste)
- 2 cups small diced potatoes
1. Melt the butter in a large Dutch oven over medium heat. Add onion, celery, and jalapeño; cook for 3 minutes or until tender and onions are translucent, stirring frequently.
2. Add flour; cook 1 minute, stirring constantly. Stir in milk and remaining ingredients.
3. Bring to a boil; cook until thick (about 5 minutes). Taste the soup, and tweak seasonings if desired. Enjoy!
Recipe Tips & Serving Suggestions:
- I used shredded rotesserie chicken from my grocery store's deli to cut down on time.
- I also used rosemary instead of the thyme, since I don't care for the taste of thyme. You can use whatever herb you like. If you enjoy cilantro, I am sure it would be great in this soup.
- If your soup is not as thick as you would like, thicken it quickly with a cornstarch slurry by adding a few tablespoons of the soup's liquid to a couple of tablespoons of cornstarch (it doesn't have to be exact). Add the slurry to the soup and stir, and it should thicken in a couple of minutes.
- I served this with sour cream and shredded cheddar, but if you want to really take it over the top, I bet some crumbled bacon would be amazing!