Wednesday, February 6, 2019

Chicken Corn Chowder

A friend at school recommended  Paula Deen's corn chowder recipe, but suggested adding in potatoes and chicken and we're all about a hearty meal over here so I gave it a go, made a few changes along the way and we have a new favorite meal in our house. 



Here's What You'll Need...

- 4 cups chicken broth (1 box)
- 2 cups half and half (1 pint container)
- 4 cups frozen corn (2 16-oz bags)
- 3/4 cup flour
- 1 clove minved garlic
- 2 stalks celery, diced
- 2 carrots, diced
- 1 onion, diced
-1.5 sticks of butter or margarine
- rotisserie chicken , pulled 
(I used an entire chicken... next time I'd probably use about half)
- 2 large potatoes

Here's What You'll Do...

Step 1 - Peel, chop and boil the potatoes until they're fork tender.  Set them aside.
(make sure you cover them... I didn't cover mine and they turned a little bit black on the edges because I left them uncovered - rookie mistake)


Step 2 - Melt 1.5 sticks of butter in a large pot or dutch oven.  Put the chopped carrots, onions and celery into the melted butter and let them cook until they're as tender as you prefer.  Mine took about 6 minutes to be tender, but still firm.  Once they're cooked to your liking, add in the 3/4 cup of flour, stir until it's combined and cook it about 3-4 minutes (it should turn a little bit brown).  Set the flour/veggie roux aside and let it cool to about room temp.








Step 3 - Put the 2 bags of frozen corn into a pot with the 4 cups of chicken broth.  Bring the pot to a boil and let it cook for 10 minutes.  Slowly add the boiling corn mixture into the flour/veggie roux and stir, stir, stir.  Warm the half and half and pour it into the pot as well.  Stir in the potatoes and chicken and cook on low until everything is warmed through. Season to taste with salt and pepper. 








This made a TON and ended up being extra thick thanks to the potatoes and ton of chicken we added in.  The original recipe doesn't include the potatoes or chicken and you could omit both, do one potato or switch out the chicken for sausage to mix up the flavors and consistency.  It was a super versatile and flavorful recipe that you can really make to suit your tastes (and what's in your fridge).



I ended up serving it with some fresh baked biscuits (we love Mary B's frozen buttermilk biscuits but  this recipe would be great as well!)


Dave said that he felt like he might like this recipe more than chicken pot pie which says A LOT... because he's always said that is his favorite meal.  If you try the recipe (or your own variation of it!) out I'd love to know what you think!  Happy Wednesday, friends!!!


Here's What You'll Need...

- 4 cups chicken broth (1 box)
- 2 cups half and half (1 pint container)
- 4 cups frozen corn (2 16-oz bags)
- 3/4 cup flour
- 1 clove minved garlic
- 2 stalks celery, diced
- 2 carrots, diced
- 1 onion, diced
-1.5 sticks of butter or margarine
- rotisserie chicken , pulled 
(I used an entire chicken... next time I'd probably use about half)
- 2 large potatoes


Here's What You'll Do...

Step 1 - Peel, chop and boil the potatoes until they're fork tender.  Set them aside.

Step 2 - Melt 1.5 sticks of butter in a large pot or dutch oven.  Put the chopped carrots, onions and celery into the melted butter and let them cook until they're as tender as you prefer.  Mine took about 6 minutes to be tender, but still firm.  Once they're cooked to your liking, add in the 3/4 cup of flour, stir until it's combined and cook it about 3-4 minutes (it should turn a little bit brown).  Set the flour/veggie roux aside and let it cool to about room temp.

Step 3 - Put the 2 bags of frozen corn into a pot with the 4 cups of chicken broth.  Bring the pot to a boil and let it cook for 10 minutes.  Slowly add the boiling corn mixture into the flour/veggie roux and stir, stir, stir.  Warm the half and half and pour it into the pot as well.  Stir in the potatoes and chicken and cook on low until everything is warmed through. Season to taste with salt and pepper.

Recipe is completely adaptable to your tastes... swap smoked sausage in for the chicken (or do a little bit of both!) omit the potatoes for a soupier consistency or add in more carrots to use up that bag of them in your fridge.

8 comments :

  1. Thank you for the recipe, Andrea! Paula Deen always seems to have big winners! This sounds like a good one for the cold winter days we are having up here!

    ReplyDelete
  2. I make a corn chowder and add in bacon and old bay seasoning to add some good flavor.

    ReplyDelete
  3. Sounds like a perfect warm and cozy winter meal!

    ReplyDelete
  4. This sounds delicious! Thank you for sharing the recipe!
    Simply Tish

    ReplyDelete
  5. Yum! I'll have to add this to my menu next week. We love Mary B's also and they taste so homemade I refuse to make biscuits anymore!

    ReplyDelete
  6. Great recipe -- can't wait to try!!

    ReplyDelete
  7. I love that you include what package size! So many times I've started measuring and then realized I could just dump the whole container in haha. My parents are coming over for dinner this weekend and I think I'm going to make this!

    ReplyDelete

Blog design by Get Polished | Copyright 2016