Chicken Potato Corn Chowder

Chicken Potato Corn Chowder Recipe

Today is another chowder recipe, totally born out of the fact that I had potatoes on hand that needed to be eaten.  This chicken potato corn chowder is kid-tested and husband-approved!  I love my (turkey) bacon, corn, and potato chowder, but this one is pretty darn good, too.  I also used my “two-stage” cooking method, which meant that there was less time spent standing and watching the stove top.

Ingredients:

  • Boneless skinless chicken breasts, four (can begin with frozen if you do two-stage cooking)
  • Chicken or vegetable broth, 32 oz (the box or two cans)
  • Baby yellow potatoes, 1.5 pounds, cut into bite size pieces
  • Shredded carrots, 2/3 cup
  • Yellow onion, one, diced
  • Garlic, one clove, minced
  • Frozen or fresh corn kernels, two cups
  • 1/2 cup half and half
  • Sea salt, to taste
  • White peppercorns, ground, to taste
  • Smoked paprika, 1 t
  • Garlic salt, 1 t
  • Hot sauce, as much as you like (my kids don’t like heat, so I just do a few shakes)
  • Olive oil, for cooking garlic and onion
  • Shredded cheddar cheese, as much as you want to top your soup!

First stage:

  1. Can be started as early as first thing in the morning.
  2. Cook chicken breasts in broth.
  3. My method:  place chicken in crock pot, pour broth over them, and cook for 3 hours on high or up to 5 on low, until chicken can be easily shredded with a fork.  I simply reach into the crock pot with a fork in each hand, and begin pulling the chicken apart until it’s fully shredded.
  4. Another option:  boil chicken breasts in broth until cooked (takes more time, much less fun).  Shred chicken with forks.

Second stage:

  1. Warm olive oil in large stock pot.  Add in onion and garlic, sauté until soft.
  2. Add to pot the chicken in broth, potatoes, carrots, salt, pepper, garlic salt, smoked paprika, and hot sauce.
  3. Bring to a boil, then cook on low partially covered for up to an hour, or until potatoes are soft.
  4. One hour before eating, add corn.  Heat through.
  5. Add half and half.  Heat gently, do not boil again.
  6. Using an immersion blender (not necessary, but blends it nicely), blend to combine.  If you don’t do this, yours will just be a bit chunkier.

Serve topped with cheddar cheese!  Enjoy!