Facebook Twitter Pinterest Youtube Instagram Blog
0

Sign up for email updates from Welcome Home RGV

Skip Navigation LinksBusinesses > Recipes > Side Dishes > Creamy Chicken and Corn Chowder

Creamy Chicken and Corn Chowder

Category(s):

INGREDIENTS

4 chicken breasts, cubed
Kosher salt and freshly ground black pepper
4 tablespoons butter, divided
1 tablespoon canola or vegetable oil
1 large Vidalia (sweet) onion, diced
10 to 12 thyme sprigs, tied in a bundle with kitchen twine
2 bay leaves
4 cloves garlic, roughly chopped
4 cups low or no sodium chicken stock
2 russet potatoes, peeled and medium diced
8 ounces frozen white corn
2 tablespoons all-purpose flour
2 cups ½ & ½
1 cup heavy cream
Crusty bread for serving, such as baguette

INSTRUCTIONS

Season the chicken with salt and pepper. Add 2 tablespoons of the butter and the oil to a large stock pot on medium-high heat. When the butter is melted and oil is hot, add the chicken. Brown on all sides, and then remove the meat to a plate. Lower the heat slightly and add the onions, thyme and bay leaves. Season onions with salt and sauté until tender, about 5 minutes. Add the garlic and cook, stirring, until the garlic is tender, about 4 minutes more. Take care not to burn the garlic. Return the chicken back to the pot and add the stock. Raise the heat, bringing to a boil, then lower the heat and simmer for 20 minutes. Then add the potatoes and frozen corn and bring to a boil. Reduce the heat to a simmer approximately 30 more minutes or until potatoes are tender.

Meanwhile, make a paste by combining with the remaining 2 tablespoons of softened butter and the flour in a small bowl and set aside. Once the potatoes are tender, be sure to remove the thyme sprigs and the bay leaves and discard. Lower the heat slightly and add the ½ & ½, cream and the flour paste in small amounts. Whisk to allow the flour to blend into the chowder and thicken it. Taste; and season with salt and pepper as needed. Transfer the chowder to serving bowls and enjoy with some crusty bread!

This chowder pairs well with a creamy chardonnay, such as La Crema.

Bettina Tolin is a graduate of Le Cordon Bleu College of Culinary Arts in Austin, Texas. She has cooked in the kitchens of the Ritz-Carlton Amelia Island, Florida. She is currently the Executive Chef and General Manager at Marcello’s Italian Restaurant and Bar in Port Isabel, Texas.
1 of 1
Back to
Top
Tickets & Deals