Creamy Chicken Corn Chowder

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It's a gray day in my neck of the woods today.  A curl-up-on-the-couch-with-a-big-cozy-blanket kind of day.  I don't much care for gray, curl-up-on-the-couch kind of days.

But ya know what makes these kind of days at least a teeny-tiny bit better?

Soup.

A nice, hearty, belly-warming kind of soup.  Like chowder.  I looooooove chowder.  Any kind.  But I especially love clam chowder and corn chowder ... like this one.  With my New England roots, that's probably no shocker, right?


The thicker the better for my chowder!  And what I really like about this particular chowder is that it gets a lot of its thick creaminess from cream-style corn instead of tons of cream and thickener.  While that doesn't take out all the fat and calories, it at least helps take it down a little bit from a traditional chowder.

Throw in a little bit of wine and it gets even better.  Wine makes everything better when you're cooking.  Who's with me??  Oh, and sometimes I even put it in the food.  {juuuuust kidding   ...   kind of.}


So, if it's a gray day for you, whip up a big ol' pot of steamy, creamy, comforting soup.  It just may help chase the gray away.

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Chicken Corn ChowderSource:  Adapted from Cooking Light magazine
5 c. chicken broth2 boneless chicken breasts, diced into small pieces2 potatoes, diced3 T. butter1 onion, diced6 T. flour1/4 c. dry white wine1 c. light cream or milk2 (16 oz.) cans cream-style corn3 c. corn kernels1 red bell pepper, finely diced1/4 c. chopped fresh parsleySalt & pepper, to taste
Bring chicken broth to a boil.  Add diced chicken and potatoes; return to a boil.  Reduce heat and simmer until chicken is cooked through, about 10 minutes.
In a large saucepan or Dutch oven, heat butter.  Add onion and saute until limp, about 3 minutes.  Stir in flour, whisking for about 1 minute.  Stir in wine, cream or milk, chicken broth with cooked chicken and potatoes, cream-style corn, and corn kernels.  Bring to a simmer (bubbling but not boiling), stirring frequently.  Reduce heat and simmer for 15 minutes.
Add diced red pepper, parsley, and salt and pepper.  Heat for about 2 minutes.
NOTE:  This makes a huge pot of soup!  Cut the recipe in half if you're serving a small crew or aren't a big fan of leftovers.
Enjoy!


This post is linked with Lil' Luna Link Party.