Chicken and Corn Chowder

Introduction

There’s something incredibly comforting about a warm bowl of chowder, especially when it features the tender flavors of chicken and the sweetness of corn. This Chicken and Corn Chowder is a family favorite in our household, bringing smiles to faces and warmth to chilly evenings. The creamy texture, combined with the slight kick from the hot sauce, makes it a delightful dish that everyone loves. It’s easy to prepare and perfect for weeknight dinners or cozy gatherings. My kids especially enjoy it, and I appreciate how simple it is to whip up!

Ingredients

• 1 tbsp olive oil
• 1 lb skinless, boneless chicken breasts, cubed
• 3 cloves garlic, minced
• 1 medium onion, chopped
• 1 tsp ground cumin
• 1/2 tsp salt (or to taste)
• 1/4 tsp pepper (or to taste)
• 2 cups milk
• 2 cups low-sodium chicken broth
• 1 can (14 oz) cream-style corn
• 1 can (14 oz) corn kernels
• 2 tbsp hot sauce (adjust to taste)
• 2 green onions, chopped
• 2 tbsp fresh cilantro, chopped
• 1/2 cup shredded Monterey Jack cheese (optional for topping)

Instructions

1. Heat the Oil: In a Dutch oven or large soup pot, heat the olive oil over medium-high heat.
2. Cook the Chicken: Add the cubed chicken to the pot and cook for about 5-7 minutes, or until the chicken is cooked through and no longer pink.
3. Add Aromatics: Stir in the minced garlic and chopped onion. Cook until the onion is translucent, approximately 3 minutes.
4. Season: Add the ground cumin, salt, and pepper, mixing well to coat the chicken and veggies.
5. Combine Liquids: Pour in the milk and chicken broth, then add the cream-style corn and corn kernels. Stir to combine.
6. Bring to a Boil: Increase the heat and bring the mixture to a boil.
7. Simmer: Reduce the heat and let the chowder simmer for about 10 minutes, stirring occasionally.
8. Add Hot Sauce: Stir in the hot sauce, adjusting to your preferred spice level.
9. Garnish: Serve hot, garnished with chopped green onions, fresh cilantro, and a sprinkle of shredded Monterey Jack cheese if desired.

Nutrition Facts

• Servings: 6
• Calories: Approximately 300 kcal per serving
• Sugar: 6 g
• Sodium: 500 mg
• Fat: 10 g
• Saturated Fat: 3 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 2 g
• Protein: 24 g
• Cholesterol: 75 mg

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

How to Serve

• Garnish: Top with chopped green onions and cilantro.
• Cheese: Add shredded Monterey Jack cheese for extra creaminess.
• Accompaniments: Serve with crusty bread or crackers on the side.
• Presentation: Use individual bowls for a cozy presentation.
• Storage: Leftovers can be stored in airtight containers.

Additional Tips

1. Chicken Variations: Feel free to use rotisserie chicken for a quicker option.
2. Vegetable Add-ins: Add bell peppers or diced carrots for extra nutrition.
3. Dairy Alternatives: Use almond milk or coconut milk for a dairy-free version.
4. Spice Level: Adjust the hot sauce to your taste; for a milder version, start with less.
5. Thickening: If you prefer a thicker chowder, add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) during simmering.

Recipe Variations

• Seafood Chowder: Replace chicken with shrimp or crab for a seafood twist.
• Vegetarian Option: Omit chicken and use vegetable broth along with more corn and beans.
• Cheesy Version: Stir in cream cheese for an ultra-creamy texture.
• Spicy Kick: Incorporate diced jalapeños for additional heat.
• Herbed Chowder: Add fresh thyme or rosemary for an aromatic flavor.

Serving Suggestions

• Serve with a side of garlic bread or a fresh green salad.
• Pair with a light white wine, such as Sauvignon Blanc, for a perfect meal.
• Consider a refreshing fruit salad for dessert to balance the meal.

Freezing and Storage

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: This chowder freezes well. Cool completely, then transfer to freezer-safe containers. It can be frozen for up to 3 months.
• Reheating: Thaw overnight in the refrigerator before reheating on the stove over low heat. Add a splash of milk if it thickens too much.

FAQ Section

1. Can I use frozen corn instead of canned?

• Yes, you can substitute frozen corn; just add it during the last few minutes of cooking.

1. What can I use instead of chicken?

• Feel free to use turkey, tofu, or a combination of vegetables for a vegetarian option.

1. Is this chowder gluten-free?

• Yes, as long as you use gluten-free broth and avoid any gluten-containing seasonings.

1. Can I make this chowder in a slow cooker?

• Yes! Brown the chicken and sauté the onions and garlic, then transfer to a slow cooker with the other ingredients. Cook on low for 6-8 hours.

1. How can I make this chowder spicier?

• Add more hot sauce, diced jalapeños, or a pinch of cayenne pepper for an extra kick.

1. Can I add other vegetables?

• Absolutely! Diced potatoes, carrots, or celery would be great additions.

1. How long does it take to make from scratch?

• The entire process takes about 35 minutes.

1. What’s the best way to store leftovers?

• Store in an airtight container in the refrigerator for up to 3 days.

1. Can I add cream for a richer texture?

• Yes, substituting part of the milk with heavy cream will give a richer taste.

1. What sides go well with chicken and corn chowder?

• Garlic bread, a simple salad, or even a light coleslaw would complement it nicely.

Conclusion

Chicken and Corn Chowder is not just a meal; it’s an experience filled with warmth and comfort. Its rich, creamy texture, combined with the sweet pops of corn and tender chicken, makes it an irresistible dish for any occasion. Whether you’re feeding a hungry family or looking for a cozy dinner on a cold evening, this chowder fits the bill perfectly. Plus, with its versatility and ease of preparation, it’s a recipe you’ll want to keep on hand. So gather your ingredients, and get ready to enjoy a bowl of this delightful chowder!

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