Chicken Corn Chowder with a Kick
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 store bought roast chicken, skin removed, breasts only, shredded or broken apart into bite sized pieces.1 tbsp. olive oil1 cup diced onion1 tbsp. minced garlic1 minced jalapeno, seeds removed3/4 cup diced carrot3/4 cup diced celery1 1/2 cups red potatoes, large dice, skins onsalt and pepper1/2-1 tsp. cayenne pepper1 tsp. celery salt2 tsp. paprika (I prefer sweet but any will do) 3/4 cup white wine2 cups chicken stock4 cups vegetable stock1 tbsp. butter3 cups frozen or fresh yellow corn1 1/2 cups fat free half and half1/3 cup corn starchwater8 oz. sharp cheddar cheese, shredded (2% works too)
Remove skin and breast meat from roast chicken and use fingers to break into bite sized pieces. Cover, set aside.
Heat 1 tbsp. olive oil in large stock pot on medium high heat. Add onion and let cook for a minute. Add garlic and jalapeno. Stir and cook for another minute. Add carrots and celery, stir and cook again, one more minute. Add potatoes, and about 1 tsp. each salt and pepper. Stir. Allow to cook on medium, stirring every 2-3 minutes until vegetables are "aldente." They should still have a bit of a "bite" but not raw inside. This should take about 20-30 minutes. When mixture dries out in pan, you can a tbsp. or 2 of water to keep from sticking.
To the cooked vegetables, add the chicken pieces, then sprinkle with cayenne, celery salt and paprika. Stir. Adjust heat to high, allow high heat to "sear" the mixture for one minute, then add the 3/4 cup white wine all at once to pan. It will sizzle and bubble and this is good. Use wooden spoon to scrape and bits off bottom of pan, and allow mixture to boil to cook off alcohol, about 3 minutes.
Adjust heat to low, add the stocks (you can use all chicken or all veggie stock. I prefer to mix them.) Bring to a simmer. Meanwhile, melt 1 tbsp. butter in large hot skillet on high heat. Add corn and a dash of salt and pepper. Stir once. Now allow to cook on high about 3-4 minutes without stirring so some of the corn gets "charred." (You can skip this entire step and add corn directly to the soup at this point, but this step adds dimension and flavor to the chowder.) Remove corn from heat and add to soup. Add fat free 1/2 and 1/2 to soup. In a small cup, make a slurry of corn starch and enough water just to make a loose paste. Add to soup, mixing well. Bring soup to simmer and it will thicken. Once thickened, remove from heat and stir in cheese until well combined. Put back on burner and cook for 5 minutes on very low, stirring almost constantly. Adjust seasoning.
Serve with crumbled tortilla chips on top if you like.
Serving Size: makes 16-20 cups as a starter or 10-12 bowls for a meal
Number of Servings: 16
Recipe submitted by SparkPeople user JINX6543.
Heat 1 tbsp. olive oil in large stock pot on medium high heat. Add onion and let cook for a minute. Add garlic and jalapeno. Stir and cook for another minute. Add carrots and celery, stir and cook again, one more minute. Add potatoes, and about 1 tsp. each salt and pepper. Stir. Allow to cook on medium, stirring every 2-3 minutes until vegetables are "aldente." They should still have a bit of a "bite" but not raw inside. This should take about 20-30 minutes. When mixture dries out in pan, you can a tbsp. or 2 of water to keep from sticking.
To the cooked vegetables, add the chicken pieces, then sprinkle with cayenne, celery salt and paprika. Stir. Adjust heat to high, allow high heat to "sear" the mixture for one minute, then add the 3/4 cup white wine all at once to pan. It will sizzle and bubble and this is good. Use wooden spoon to scrape and bits off bottom of pan, and allow mixture to boil to cook off alcohol, about 3 minutes.
Adjust heat to low, add the stocks (you can use all chicken or all veggie stock. I prefer to mix them.) Bring to a simmer. Meanwhile, melt 1 tbsp. butter in large hot skillet on high heat. Add corn and a dash of salt and pepper. Stir once. Now allow to cook on high about 3-4 minutes without stirring so some of the corn gets "charred." (You can skip this entire step and add corn directly to the soup at this point, but this step adds dimension and flavor to the chowder.) Remove corn from heat and add to soup. Add fat free 1/2 and 1/2 to soup. In a small cup, make a slurry of corn starch and enough water just to make a loose paste. Add to soup, mixing well. Bring soup to simmer and it will thicken. Once thickened, remove from heat and stir in cheese until well combined. Put back on burner and cook for 5 minutes on very low, stirring almost constantly. Adjust seasoning.
Serve with crumbled tortilla chips on top if you like.
Serving Size: makes 16-20 cups as a starter or 10-12 bowls for a meal
Number of Servings: 16
Recipe submitted by SparkPeople user JINX6543.
Nutritional Info Amount Per Serving
- Calories: 198.3
- Total Fat: 7.9 g
- Cholesterol: 34.8 mg
- Sodium: 273.5 mg
- Total Carbs: 18.7 g
- Dietary Fiber: 1.9 g
- Protein: 13.1 g
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