Here in the Northern Hemisphere it’s getting cold (in some places it’s been cold for some time) and that means one thing: soup and lots of it. I’ve been craving corn chowder for a while and Nami’s recent post on Chicken and Corn Chowder with Roasted Potatoes over at Just One Cookbook pushed that craving right over the edge. Corn chowder has always presented a bit of a dilemma for me because really it should be made in the summer with sweet, fresh corn that’s perfectly in season. But something about the scorching heat just doesn’t put me in the mood for a steaming hot bowl of anything. When I really want it is Fall and Winter, when something so creamy and comforting is welcome. So, in a decidedly non-seasonal attempt to assuage my cool-weather desire for chowder I turned to frozen kernels. Canned is another good option. Sometimes you just want a bowl of chowder.
I knew I wanted shredded chicken in there too and while I was planning on being lazy and buying a rotisserie chicken for the occasion an unbeatable sale on whole chickens led me to roast a chicken for dinner one night, which allowed me to make the stock for this soup and provided the meat. Talk about economy. Potatoes are a must in many soups for me, especially chowders, so those are in there too. Most corn chowder recipes call for bacon, which provides the flavor base for the whole soup, and I wholeheartedly endorse this method. But in Israel the bacon that is available is overpriced and of a low quality so I avoid using it unless a recipe really requires it. Feel free to cook three or so strips of bacon at the beginning, remove them, and cook the mirepoix in the bacon grease at the beginning of the process. Add the crumbled bacon back in at the end. Not using bacon also means this recipe is more easily adjusted for vegetarians – just use vegetable stock and omit the chicken.
- 1 tablespoon butter
- ¾ cup diced onion
- ¾ cup diced carrot
- ½ cup diced celery
- ½ cup diced Bell pepper
- 6 cloves garlic, minced
- 5 tablespoons flour
- 6 cups chicken or vegetable stock
- 2 medium potatoes, chopped (about 2 cups)
- 2 cups whole milk
- ½ cup cream
- 1½ cups shredded cooked chicken
- 2 cups corn kernels (frozen, canned, or fresh)
- ¼ teaspoon dried ground thyme
- Salt and pepper
- Chopped chives, for garnish
- Melt the butter in a large pot over medium heat.
- Add the onion, carrot, celery, Bell pepper, and garlic and cook, stirring often, until softened, about 5 to 7 minutes.
- Add 3 tablespoons of the flour and stir until fully incorporated.
- Stir in the broth and potatoes, scraping up any bits from the bottom of the pot.
- Bring to a boil then reduce the heat and simmer, uncovered, until the potatoes are tender, 10 to 15 minutes.
- Add the corn, milk, and cream and allow to simmer for another 10 minutes, stirring occasionally.
- Add the chicken and thyme and cook until chicken is heated through.
- Put the remaining 2 tablespoons flour in a small bowl and add a ladle full of broth. Whisk together to form a slurry and add back into the chowder. Stir to combine.
- Season with salt and pepper. Serve immediately and top with chopped chives, if desired.
Linked up at the Soup Recipes Link Up over at The Local Cook