Corn & Chicken Chowder
This chicken and corn chowder soup is rich, delicious, and creamy - but still chock full of summer produce.
Last week I was really desperate for a bowl of chicken soup. I got lazy and tried to find somewhere I could order a healthy-ish, but still creamy, chicken soup. No takeout place had what I wanted, so I dragged myself to the store and bought the ingredients for this soup. It hits the spot, but it's not too heavy.
Do you have any favorite chicken soup recipes? One of my all-time faves is this lemon chicken stew. It's so, so good.
I hope you enjoy this chicken chowder!
Chicken & Corn Chowder
Makes 6 servings | Prep Time: 10 minutes | Total Time: 35 minutes
2 tablespoons butter
1 pound (.45 kg) chicken breasts, diced into 1/2 inch pieces
1/2 cup flour, plus 2 tablespoons
1/2 medium yellow onion, diced
1 red bell pepper, diced
2 cups skim milk
3 cups vegetable stock
1 (14 ounce) can creamed corn
1 cup fresh corn kernels (or 2 ears)
1 tablespoon fresh thyme
1/2 cup diced spring onions
juice of one lemon
2 teaspoons salt
1 teaspoon pepper
Heat 1 tablespoon of butter over medium high heat in a large pot or dutch oven.
Dredge chicken through 1/2 cup flour and shake off excess flour.
Add chicken to pot with butter and cook until browned, about 6 minutes. Remove chicken.
Add remaining tablespoon of butter to pot and when melted, add onion and bell pepper. Cook for 3 minutes.
Add remaining two tablespoons of flour and whisk to combine. Slowly add the milk, whisking constantly as you add. Continue to stir till the sauce thickens, about 2 to 3 minutes.
Add the vegetable stock, creamed corn, fresh corn, thyme and chicken to the pot and stir to combine. Reduce heat and let simmer for 10 minutes, stirring occasionally.
Add lemon juice, salt, pepper, and spring onions (reserving some for garnish) and serve immediately, or keep refrigerated for up to two days.