Chicken Corn Chowder
Mom recently purchased Costco’s Chicken Rotisserie and wanted to prepare another meal with the leftover chicken. In one of our visit to Costco they were letting us taste chicken corn chowder and immediately mom wanted to purchase a container. I continue to try to convince mom not to purchase pre-cooked food since the sodium content is high. Even my sister is encouraging her to use my cooking skills to prepare any type of food she would like to have. As mom was ready to grab a container of chicken corn chowder I mentioned to mom that I can prepare chowder and it will be lower in sodium content. Here is a quick and easy way to prepare Chicken Corn Chowder.
- Store bought rotisserie chicken cut into bite size pieces
- 1 small onion, diced
- 1 potato, cut into cube
- 1 1/2 cup frozen sweet corn
- 1/2 cup half & half
- 1 teaspoon thyme
- 1 sprig of fresh rosemary
- 1 cup chicken stock
- 1 bay leaf
In a small quart, saute onions until soft. Continue to cook, stirring occasionally, until the onions are fully soft, about 8 additional minutes. Add the potato, corn, and thyme. Reduce the heat to medium-low and cook, stirring occasionally until the vegetables begin to soften, about 6 minutes.
Add the chicken broth to the pot. Bring the broth to a simmer over medium-high heat. Turn down the heat to medium and simmer until potatoes are tender, about 10 minutes. Add the cream and reserved chicken. Return the chowder to a simmer, season to taste with salt and pepper. Ladle into warm bowls and serve.
Meanwhile, make a paste with the remaining 2 tablespoons of butter and the flour, in a small bowl and set aside. When the potatoes are tender remove the thyme and rosemary sprigs and the bay leaves. Lower the heat and add the milk, cream and the flour paste in bits. Stir to mix and allow the flour to blend into the chowder. Season, to taste, with salt and pepper. Transfer the chowder to a serving bowl.
Ciao for now!!!