Do you have a list of recipes that are deemed your comfort foods? You know those recipes that not only are nutritious but warm your soul? This chicken corn chowder is one of those recipes. We were first introduced to this recipe when Eldest was in the hospital with DKA and we found out he had Type 1 Diabetes.
One of our local homeschool moms volunteered to bring us a meal and she brought us Creamy Chicken and Corn Chowder by Cooking Classy. See she knew we would need to figure out the carbs in the soup if Eldest was going to eat it. I am very thankful for that hearty meal that we were able to enjoy last December as well as have the chance to tweak it and make it our own!
So without further ado here is our version entitled
Chicken Corn Chowder
I would gather all of the ingredients and get them laid out on the counter. Them you can begin whipping this yummy soup recipe right up!
- 3 cups of boneless skinless chicken breast, cooked and shredded
- 1/4 cup butter, cut into 1 TBSP pieces
- 1 large red bell pepper, diced
- 1 medium onion, diced
- 4 cloves of garlic, minced
- 1/3 cup all-purpose flour
- 6 cups chicken broth or stock
- 3-4 medium russet potatoes or more, peeled and diced
- 1/2 cup carrots, peeled and diced or more
- 12 oz. bag frozen corn or 1 can corn
- 1 can evaporated milk
- 6 oz colby jack cheese, shredded
- 2 bay leaves
- salt and pepper to taste
If your children are helping you be careful with the veggie peeler, paring knife, and garlic press. Be sure you teach your children how to use each piece of equipment under close supervision.
- veggie peeler
- paring knife
- cutting board
- 8 qt. stock pot
- garlic peeler and garlic press
- can opener
- measuring cups
Grab a big old soup pot and get ready for one of the most delicious chicken soups you have ever made. Melt the butter over medium heat. Add bell pepper, carrots, garlic and onions. Saute until tender, 2-4 minutes.
(If you hate peeling garlic then you really should invest in a Garlic Press and Peeler Set
or have a willing toddler sous chef.)
Stir in the flour and cook 2 minutes stir/whisk CONSTANTLY! Keep stirring and add the chicken broth.
Add potatoes, bay leaves, and salt and pepper to taste. We like things a little more salty then peppery. Bring mixture to a boil stirring frequently, then reduce heat to medium-low and cook, uncovered. about 10 minutes or until potatoes are tender.
Add chicken, corn, and evaporated milk. Simmer 10-15 minutes, stirring occasionally.
Serve warm topped with bacon, green onions, and possibly a side of fresh bread.
Carb count for entire pot approximately 256.5g
Yum! This sounds delicious, and I like the veggies you put in yours. We make a chicken corn chowder, but it has more of a Mexican flavor with Rotel and cumin.