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Easy Chicken and Corn Chowder

Updated on October 21, 2011
Corn Hen
Corn Hen | Source

One of my favorite things about fall is filling the kitchen with the wonderful aromas of a hearty chowder. This recipe can be made with either white or dark meat. I prefer dark meat however if you prefer white meat, chicken breast will do fine. Also, I recommend not removing the skin until the chicken is fully cooked. The fat from the skin (which is removed later) provides a richness that cannot be replaced or substituted. Skimming the broth thoroughly will remove the excess fat from the dish and can be done several times through out the cooking process.

6 chicken thighs

1 medium onion diced
2 celery ribs sliced medium
1 cup baby carrots sliced
2 cloves garlic chopped

2 quarts chicken stock
4 slices salt pork diced
3 tablespoon Flour
1 pound russet or golden potatoes diced
½ cup heavy cream or half and half

½ cup plain yogurt
½ tablespoon dried thyme
½ tablespoon coarse ground pepper
3 cups frozen corn kernels
1 can Rotel or diced tomatoes drained

1 avocado sliced
1 lime quartered

fresh cilantro for garnish

In a large pot over medium to medium high heat, cook some of the fat out of the salt pork. Do not brown. Stir in onion, garlic, celery, carrots, Rotel (tomatoes) and cook until onions are tender. Add chicken, potatoes and 1 ¾ quarts of chicken stock (save remaining ¼ quart). Bring to a boil then cover and reduce heat. Simmer for 30 minutes, skimming foam and fat as needed. Remove chicken from pot and set aside. Next add corn, stir, recover and continue to simmer. As soon as chicken can be handled, remove the skin and bones and discard them. Shred the meat and return it to the pot. Simmer for another 15 minutes. In a saucepan over medium low heat, mix remaining chicken stock and flour, gradually stirring in yogurt, cream, thyme and coarse pepper. When blended, add contents of the saucepan to the pot of simmering chicken and vegetables stir well. Salt and pepper to taste. Add fresh avocado slices, cilantro and a squeeze of lime to each bowl just before serving.



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    • tokigostudio1 profile image

      tokigostudio1 6 years ago from Panama City Beach, Florida

      You are very welcome. Happy cooking!

    • lexikaye6671277 profile image

      lexikaye6671277 6 years ago from Clarksville,Tn.

      This sounds so good!! Can't wait to try this with my husband on one of our cold nights in tennessee!!! Thank you for sharing.