Recipe by RecipeNut
True comfort food! Great with some homemade warm crusty bread. Enjoy!!
Top Review by Gerry
Wonderful Chowder! With temps dipping to minus 40 here on the prairies what could be better then soup! Your Chicken and Corn Chowder so good it has already has seen to a second making. Made three pots of soup for Sunday supper serving with freshly baked bread - everyone loved the variety - your hearty chowder was an absolute hit. Made as posted using the heavy cream and pureeing 2 cups pf the corn the first time around - using half and half and simply adding frozen kennel the second - both worked equally well. Thank you for sharing this wonderful soup which has been added to my Famiy Favorites Cookbook.
- 1 lb chicken breast
- 4 tablespoons butter
- 4 cups fresh corn (about 6 ears)
- 3 -4 tablespoons flour
- 1 cup heavy cream or 1 cup buttermilk
- 1 onion, chopped
- 2 stalks celery, chopped
- 2 medium boiling potatoes, diced
- 3 cups chicken broth
Directions See How It's Made
- Melt butter and fry chicken, but do not let brown-when it's glistening, lower heat and simmer 10 minutes or until meat is firm.
- Cut up and set aside.
- Puree 2 cups of corn until smooth (keep 1/2 of the kernels whole or even use a can of creamed corn).
- In the chicken frypan drippings, saute onion and celery until soft.
- Sprinkle with flour and cook until bubbly.
- Add the rest of the ingredients, simmer 15 minutes until the potato is tender.
- Stir in the cream or buttermilk, salt and pepper.
- Heat and serve.