By San Diego Dining Dish
It's been forever since I've shared a recipe. I had a craving for chicken corn chowder the other night, and had no desire to go to the store for ingredients. Fortunately, I had leftover rotisserie chicken on hand, and since I had no heavy cream, I lightened it up by using whole milk (I know, for keto people, the cream is preferable, but let's be real, this recipe is full of carbs and very un-keto). I also used a very not-so-secret ingredient of Old Bay because it just adds the perfect touch of flavor. Baltimore, hon!
I hate loads of build up and blustering before a recipe, so let's just get down to it. As always, this is merely a blueprint, and should be tailored to your tastes. More or less of the vegetables won't really make a difference, though I do say omitting one entirely will certainly affect flavor and viscosity.
Some more interesting posts:
Creamy Corn and Potato Chowder
Ingredients:
Yield 4 servings:
- 1/2 cup finely chopped onion
- 2 carrots, peeled and chopped
- 1 stalk of celery, chopped
- 2 tbsp canola oil
- 2 cloves garlic, minced
- 1 large russet potato, chopped
- 1 tsp thyme
- 2 tsp paprika
- salt and pepper to taste
- 1 tsp Old Bay seasoning
- 2 cups cooked shredded chicken
- 4 cups chicken stock
- 1 1/2 cups whole milk
- 1 1/2 cups frozen corn
Directions:
- Heat the oil in a large soup pot, and add the onions, carrots, celery, garlic, potato, and spices. Cook for 8-10 minutes, until they have softened, stirring often to keep from scorching.
- Once the vegetables have softened, add the chicken, stock, and corn, and bring to a boil. Simmer for 15 minutes, then add the milk. Serve hot with bread and butter.
