Don't Forget to stop by The Foodie Mommie Store between now and September 29th to take advantage of the AWESOME Grand Opening Sale! Lots of great deals and SUPER giveaways!
This is a really wonderful fall soup because it calls for sweet corn! I have said over and over again that I am not a fan of corn (I know, I know, that is sacrilege in Iowa) but this soup is really wonderful, and unique! My mom used to make it when I was a kid and now I am proud to make it for my family in the fall! If you want to make it during a time that is not corn season, you can use frozen or canned corn but will have to add just a little extra cornstarch in the milk step. I served this tonight with a lovely dill cheddar bread that I baked in my Pampered Chef bread tubes! LOVE THOSE! The perfect meal for a fall evening.
Chicken Corn Chowder
- 1 1/2 cups cooked chicken (I use leftover roasted chicken, or I get a rotisserie chicken at the grocery store)
- 2 cobs of corn, corn cut from the cob and cobs saved (or 1 cup canned or frozen corn)
- 1 tbsp. olive oil
- 1 red bell pepper, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 celery stalk, chopped
- 1 tbsp. herbes de provence
- 2 cups diced potatoes
- 1 cup frozen peas
- 6 cups chicken stock or broth
- 1 cup milk
- 1 tbsp. cornstarch (1/2 tbsp more if using canned or frozen corn)
- 1/2 cup sour cream
- 1 cup grated cheddar cheese (if desired)
In a large soup pot, heat the olive oil over medium high heat. Add the onion, bell pepper, garlic, and celery stirring frequently until the onion is translucent. Add the rest of the vegetables and the herbes de provence and continue to saute another 5 minutes or until fragrant, stirring frequently. Use a micro-plane or cheese grater to grate the starch off the corn cobs (just as if you were grating cheese but with the corn cobs). Remove about 1/4 cup of starch from the cobs and add to the mixture (omit if you are not using fresh corn). Stir the fresh corn starch into the mixture. Add the chicken broth. Bring to a boil and then turn down to medium low. Simmer uncovered for 25-30 minutes or until the potatoes are very tender. Turn up the heat to medium high. Combine the milk and the cornstarch and whisk to combine. Add this to the soup pot stirring frequently until the soup is thickened. Add the sour cream and the cheese (if using). Allow to simmer stirring occasionally another 5 minutes or so until the soup is thick and bubbly. Garnish with fishie crackers, more cheese, and/or chopped scallions. Yummy!
Until next time Happy and HEALTHY cooking and EATING!