Creamy Chicken Corn Chowder

When it’s cool outside in South Florida, nothing’s more warming inside than a bowlful of chowder.  This one is as good as it gets; thick, rich, chunks of tender chicken breast, plenty of fresh corn, chunks of potatoes and smoky bites of bacon floating throughout.  An ear full of goodness in every bowl, my special ingredient is saltine crackers to help thicken the chowder.

Prep Time: 25 minutes            Cook Time: 45 – 50 minutes     Serves: 6

Ingredients 

• 2 boneless chicken breast, cut in ½” cubes
• 2 tablespoons olive oil
• ¼ cup cornstarch
• 3 slices of bacon
• ½ onion diced
• 3 cloves garlic, minced
• 1 pound small red potatoes, cut in cubes
• 2 ½  cups low sodium chicken broth
• 2 packages, frozen corn about 10 ounces each
• 2 ½ cups of half & half cream or 2% Milk
• 1 cup crumbled saltine crackers ( about 18 squares)
• Salt & pepper to season chicken- about ½ teaspoon
• ½ teaspoon nutmeg
• 1 tablespoon minced parsley

Recipe Directions

1. Place chicken cubes in a Ziploc bag and add cornstarch salt and pepper, seal bag and toss until all chicken is coated with cornstarch.  Once coated, remove and place chicken on a plate.

2. In large skillet over medium – high heat add olive oil, and then add chicken cubes to sauté until brown on each side.  Do not overcook chicken; it will be added to the chowder at the end to finish cooking. Drain on paper towels and set aside.

3. Cut bacon into strips with kitchen shears.  Then add bacon strips to 4 – 5 quart saucepan or soup pot.  Cook bacon until nice and crisp, then remove and place on a paper towel to drain.

4. In the same pan sauté onions and garlic until soft, about 2 – 3 minutes. Then add chicken broth and potatoes; bring to boil then reduce heat and let simmer until potatoes are tender, about 10 – 15 minutes.

5. Take frozen corn and put in colander and rinse with warm water; then drain.  Put cracker crumbs into medium bowl; stir in half & half cream. Let stand until crackers are soft, about 5 minutes.

6. Remove about a cup of the cooked potatoes from the saucepan and transfer to a blender, then add crackers/cream mixture and nutmeg and blend until smooth.

 

7. Add potato/cracker mixture back to saucepan; add corn and chicken, season to taste with salt and pepper. Let the chowder simmer for about 10 minutes.  Then serve chowder in your favorite soup bowls.  Top with fresh parsley and bacon.

Cooking From the Pantry - Bay Scallop Chowder

Cooking from the Pantry - Creamy Bay Scallop Chowder.   I love making soups and chowders, fall season will be here soon and it will be time pull the soup and chowder recipes that will warm your soul with wonderful flavors.

Servings: 8   Prep Time: 10   Cooking Time: 20   Total time: 30 Minutes

 Ingredients

            Star of the Show

• 1 1/2 pounds Bay Scallops

 

From the Pantry

• 2 tbsp Olive Oil
• 2 cup low sodium chicken broth ( divided )
• 1 10 oz can Campbell's Condensed Cream of Shrimp Soup
• 1/4 cup Fairbanks Dry Sherry or Cooking Sherry
• 2 tbsp corned starch
• 1 tbsp Old Bay Seasoning
• 1/2 tsp Nutmeg

      From the Refrigerator

• 1/2 cup Fat Free Milk
• 4 oz Cream Cheese 1/3 less fat (soften)
• 2 tbsp unsalted butter
• 1/2 cup bell peppers - ( red, yellow and green) diced
• 1/2 white onion (diced)
• 2 medium baking potatoes ( diced in small cubes)
• 1/4 cup fresh parsley (chopped)
• Garnish - diced scallions, red & green chili peppers (sliced)

  Utensils and Cookware

• 1 large sauté pan
• 3 - 5 quart soup pot
• cooking spoons and measuring utensils
• Large Soup Tureen and small soup bowls

 Step #1

In large sauté pan, medium high, add olive oil and unsalted butter.  Then add onions and garlic, sauté until tender.  Add bay scallops and sauté until translucent (about 2 - 3 minutes).  Remove from heat and set aside.

Step #2

In 3 - 5 quart soup pot , medium high ( in this order) add 1 3/4 cup chicken broth ( hold back 1/4 cup of broth to combine with corned starch). Then add diced potatoes and let cooked for about 3 - 5 minutes or until the potatoes are fork tender (do not over cook). Now add milk, cream of shrimp soup, and cream cheese.  Blend well,  be careful not to breakup or mash potatoes.  Let simmer for another 2 - 3 minutes.

Step #3

Add sherry, old bay seasoning, and nutmeg. Season with salt and pepper to taste. Then add scallops with garlic and onions to the chowder base. At this time, check for thickness. Combine corned starch and 1/4 cup of chicken broth to make a slurry, then pour the slurry into the chowder. Now add diced bell peppers and fresh chopped parsley and let the chowder simmer for about another 5 to 8 minutes.

Step #4

Serve chowder in soup tureen and garnish with sliced chili peppers and scallops.  Serve with crackers or fresh French bread.  Enjoy