Note about this post: We are taking a little blog-cation over the coming days and are republishing some of our top posts from the past (in no particular order). Perhaps you’ll find a new nugget or two that you’ve missed along the way or maybe just a timely reminder. We look forward to being back with you in a few days! :)
I was flipping through my recipe file this morning and pulled out this family favorite, which I thought I’d pass along. I love this chicken and corn chowder recipe because it is delicious and easy, yet not full of “bad” fat calories. I hope you enjoy it, too!
- 4 medium onions, diced
- 1/4 cup olive oil
- 5 medium potatoes, cubed
- 2 celery stalks, chopped
- 1 tablespoon salt
- 1/2 teaspoon pepper
- 2 cups chicken broth
- 5 cups milk
- 2 (15 1/4-ounce) cans whole kernel corn, drained
- 1 (14 3/4-ounce) can cream-style corn
- 1 cup half-and-half (I use the fat-free version to cut down on fat)
- 1 1/2 teaspoons paprika
- 1/4 teaspoon dried thyme
- 3 cups chopped cooked chicken*
- Chopped fresh parsley (optional)
- Saute onion in olive oil in a Dutch oven until tender.
- Add cubed potato and next 4 ingredients; bring to a boil.
- Cover, reduce heat, and simmer until vegetables are tender
(about 15 minutes)
- Add milk and next 6 ingredients; cook until heated
(10-15 more minutes).
- Sprinkle with parsley if desired.
*3 cups chopped cooked ham or turkey may be substituted.
Tip: I double this recipe, as this soup freezes nicely and is great to have on hand for a fast dinner.
Enjoy and Share! :)
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