Monday, May 2, 2011

Healthy Chicken-Corn Chowder

Dallas was just yucky today. Cold, (no the 40s in May!) rainy, and damp. One of those days that you just want to stay inside with a nice cup of hot cocoa and cuddle with your puppies (or cats if you prefer). In other was a soup kind of day! I wanted to make something warm and comforting, but not something so heavy and unhealthy. I found this recipe for Chicken-Corn Chowder on Cooking Light, however I changed a bit of the steps and ingredients due to my forgetfulness at the grocery store and my preferences, so feel free to look at the original recipe to see what I altered. I think it is always important to take liberties with recipes; not only does it make cooking more fun, but it also makes each recipe tailored to you what you prefer and what you have on hand.

Pair this filling soup with a hearty bread and you have a delicious and comforting meal on a chilly spring evening. Honestly, this was so tasty, just what I was craving! And, I have enough left-over for lunch tomorrow...which I will especially appreciate if the weather is cold and damp again.

Shafer helped!  Cort slept in her bed.
Printer Friendly Version

2 Tablespoons of Butter
1/2 Cup of Finely Chopped Onion
2 Tablespoons of Flour
3 Cups of Skim Milk
2 Breasts of Cooked Chicken, Chopped into bite sized cubes
1 1/2 Cups of Sweet Corn Kernels (mine were canned)
1 1/2 Cups of White Corn Kernels (mine were canned)
1 Can of Creamed Corn
1/4 teaspoon of dried thyme
1/4 teaspoon of red pepper flakes
Salt and Pepper to Taste

1. Cook your chicken breasts in your preferred marinade and preparation method.
2. Finely dice the 1 Cup of Onion.

3. Melt 2 Tablespoons of Butter in a heavy and large pot over Medium-Low heat.
4. Add the diced onion to the butter and saute until nicely browned and tender. About 10 minutes.

5. Add 2 Tablespoons of Flour to the butter and onions and stir constantly for 1 to 2 minutes, making a roux but with onions.

6. Add the milk, three types of corn, thyme, pepper flakes and salt and pepper.

7. Increase the heat and bring to a boil.

8. Reduce the heat back to Medium-Low and stir occasionally as the mixture thickens.
9. Chop the cooked chicken breast into bite-sized cubes.
10. Add the chicken to the soup and continue to cook for about 5 more minutes.

11. Enjoy with a hearty piece of bread!

No comments:

Post a Comment