Corn kernels pureed with milk create the rich, smooth texture of this classic chicken corn chowder. A tossed salad makes a perfect pairing for this easy meal.
1 tablespoon butter
6 green onions
2 tablespoons all-purpose flour
2 cups chopped cooked chicken breast
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 (10-ounce) packages frozen corn kernels, thawed and divided
1 (14-ounce) can fat-free, less-sodium chicken broth
2 cups fat-free milk
1/2 cup (2 ounces) preshredded cheddar cheese
How to Make It
Melt butter in a Dutch oven over medium-high heat. Remove green tops from green onions. Chop green onion tops; set aside. Thinly slice white portion of each onion. Add sliced onions to pan; sauté 2 minutes. Add flour; cook 1 minute, stirring constantly with a whisk. Stir in chicken, salt, pepper, 1 package of corn, and broth; bring to a boil. Reduce heat, and simmer 5 minutes.
While mixture simmers, combine the remaining corn and milk in a blender; process until smooth. Add milk mixture to pan; simmer 2 minutes or until thoroughly heated. Ladle 2 cups chowder into each of 4 soup bowls; sprinkle evenly with green onion tops. Top each serving with 2 tablespoons cheese.
I liked the sweet/slighty-spicey combination of pepper and corn. I made this soup a day before I served it, which worked well. I added a can of green chilies, some minced garlic, and used store-bought chopped celery, onions, and carrots. I think the carrots added some nice color. I also used skim milk and thought the chowder was plenty thick and creamy! Next time I will add an extra jalapeno and/or a bit more red pepper to give it just a little more kick. This chowder paired nicely with an off-dry riesling wine and some crusty bread. I also think it would work well with leftover Thanksgiving Turkey instead of the chicken!
Easy sweet chowder and a recipe that can be tweaked to taste or pumped up with add-ons. Made to recipe except added the measure of cheese to the pot prior to serving, rather than to the bowls. Then topped the portions with one additional tablespoon of low-fat shredded cheese. A bottle of Tabasco on the table. Served as first course to CL's black-eyed pea cakes and a green salad. Very good.
Quick, easy, and very good! I love that this chowder has no cream or potatoes, but I didn't tell my husband. He raved about it and bought more frozen corn today so we (I) can make it again over the weekend.
I was surprised at how good this was, even though I used left over chicken which was less than the amount called for. It was very rich and buttery tasting, considering there was only a tablespoon of butter and no cream in the recipe. I added hot sauce to give it a little kick. I will definitely make it again, and will even try it out on my book club next month.