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Recipe

Chicken and Corn Chowder

photo: Scott Phillips

Servings: 4

Here’s a perfect soup for cold fall nights. Adding the corn cobs to the pot along with the kernels amps up the sweet corn flavor.

Ingredients

  • 2 oz. (4 Tbs.) unsalted butter
  • 1/2 lb. skinless, thin-cut boneless chicken breast
  • Kosher salt and freshly ground black pepper
  • 1 medium yellow onion, chopped
  • 2 medium cloves garlic, minced
  • 1/2 lb. red potatoes, cut into 1/2-inch pieces
  • 3 Tbs. all-purpose flour
  • 4 cups lower-salt chicken broth
  • 4 ears corn, kernels removed and cobs cut in half and reserved
  • 1 cup heavy cream
  • Thinly sliced fresh chives, for garnish

Nutritional Information

      Calories (kcal) : 550
      Fat Calories (kcal): 330
      Fat (g): 37
      Saturated Fat (g): 22
      Polyunsaturated Fat (g): 2.5
      Monounsaturated Fat (g): 10
      Cholesterol (mg): 130
      Sodium (mg): 410
      Carbohydrates (g): 37
      Fiber (g): 4
      Sugar (g): 7
      Protein (g): 23

Preparation

  • Melt 2 Tbs. of the butter in a large skillet over medium-high heat. Generously season the chicken all over with salt and pepper. Add the chicken to the skillet in a single layer, and cook, flipping once and adjusting the heat as necessary, until golden brown and just cooked through, 2 to 3 minutes per side. Transfer to a cutting board, cool briefly, and shred.
  • Melt the remaining 2 Tbs. butter in a 5-quart Dutch oven or other heavy-duty pot over medium heat. Add the onion and cook, stirring occasionally, until translucent, about 3 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Stir in the potatoes. Sprinkle with the flour and then stir to incorporate, about 30 seconds.
  • Stir in the broth, add the cobs, increase the heat to high, and bring the mixture to a boil. Reduce the heat, and simmer until the potatoes are tender, 8 to 10 minutes. Remove the cobs with tongs and discard. Stir in the corn kernels, shredded chicken, and cream. Cook until heated through, about 3 minutes. Season to taste with salt and pepper, sprinkle with the chives, and serve.

Reviews

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Reviews

  • rjmillerdrhc | 11/27/2017

    Great soup. I did 2 chicken breasts on the grill instead of 1/2 # sautéed but otherwise no changes. Loved it.

  • mickysingh | 11/10/2017

    Its Awesome

  • BethS | 10/18/2017

    I made this for a luncheon with old friends and everyone loved it. I couldn't believe how easy it was. I actually cheated a bit - I bought a rotisserie chicken at my local grocery store (already cooked) and used the meat from that for the chicken saving the step of cooking it. It was wonderful! I also froze the leftovers and it thawed and was excellent the second time around too.

  • MsSardana | 10/12/2017

    My family loved it! I make a lot of soup and had my doubts considering it took half an hour start to finish. It was delicious and not heavy. High in fat, yes, but also high in protein, and we balanced it out over the week with other dinner recipes lower in fat. Comfort food - I'll make this again!

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