I feel like we are at that weird point in between seasons. It still feels like summer (although I freaked out at how dark it was at 6 AM this morning) but even after all my whining and clinging to Summer, um, I kind of want it to be fall. Real fall. With the back to school routine and the early bedtimes and the being totally over-obligated, it feels like we should be in the middle of the “dark season” (that’s what we call it up here in Seattle.)

Chicken and Corn Chowder

I made this chowder on Sunday so I could try to get the best of both worlds. Like relishing the gorgeous sweet corn that is still so abundant, but kind of trying to force the soup/fall angle.

Chicken and Corn Chowder

I needed something easy and kind of healthy after I stuffed my face at Pia’s Hawaiian Luau Birthday Party on Saturday (I will post pictures this weekend- it was pretty cute). This soup was just the thing. I let it simmer while I was tidying up and getting ready for the Monday morning drill, and before I knew it, it was all ready to go.

Chicken and Corn Chowder

The soup gets a silkiness and mouth feel from the pureed corn that you would associate with cream without the naughty addition- which my waist totally appreciates this week ☺ It is fresh and delicious while still being very hearty and filling- perfect for a weeknight meal with a green salad and some crusty French bread!

**By the way, don’t forget to check out this Bahn Mi recipe and a GREAT GIVEAWAY from Mondays Post!!

To make this Chicken and Corn Chowder, this is what you do:

In a large heavy pot, melt the butter over medium heat. Add the onions and cook until the onions are soft and translucent, 5-7 minutes. Add the jalapeno, celery and carrots, peppers and corn kernels. Cook until they are soft, about 5 minutes.
Add 8 cups water to the pot along with the beans and the chicken. Cover the pot and let simmer for at least 30 minutes.

Chicken and Corn Chowder

Take 4 cups of the soup and puree it in the blender, then add it back to the soup pot and stir to combine everything. This will create a less chunky, more “chowdery” texture for the chowder.

Chicken and Corn Chowder

Season to taste with kosher salt and freshly ground black pepper and then garnish generously with the fresh herbs. Serve hot.

Chicken and Corn Chowder

 

Recipe: Chicken and Corn Chowder

Ingredients

  • 3 tablespoons oil
  • 2 yellow onions, diced
  • 1 jalapeno diced
  • 5 stalks celery, diced
  • 2 carrots peeled and diced
  • 1 bell pepper (yellow, orange or red) diced
  • 4 ears corn kernels
  • 8 cups chicken broth
  • 15 ounce can white beans, rinsed and drained
  • 3 cups chopped cooked chicken meat
  • Kosher salt and black pepper to taste
  • Fresh green onion, basil and cilantro for garnish

Instructions

  1. In a large heavy pot, heat the oil over medium heat. Add the onions and cook until the onions are soft and translucent, 5-7 minutes. Add the jalapeno, celery and carrots, peppers and corn kernels. Cook until they are soft, about 5 minutes.
  2. Add 8 cups broth to the pot along with the beans and the chicken. Cover the pot and let simmer for at least 30 minutes.
  3. Take 4 cups of the soup and puree it in the blender. This will create a less chunky, more “chowdery” texture for the chowder.
  4. Season to taste with kosher salt and freshly ground black pepper and then garnish generously with the fresh herbs. Serve hot.

Preparation time: 15 minute(s)

Cooking time: 40 minute(s)

Number of servings (yield): 12

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Categorized: Poultry, Recipe Index, Soup
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I feel like we are at that weird point in between seasons. It still feels like summer (although I freaked out at how dark it was at 6 AM this morning) but even after all my whining and clinging to Summer, um, I kind of want it to be fall. Real fall. With the back to school routine and the early bedtimes and the being totally over-obligated, it feels like we should be in the middle of the “dark season” (that’s what we call it up here in Seattle.)

Chicken and Corn Chowder

I made this chowder on Sunday so I could try to get the best of both worlds. Like relishing the gorgeous sweet corn that is still so abundant, but kind of trying to force the soup/fall angle.

Chicken and Corn Chowder

I needed something easy and kind of healthy after I stuffed my face at Pia’s Hawaiian Luau Birthday Party on Saturday (I will post pictures this weekend- it was pretty cute). This soup was just the thing. I let it simmer while I was tidying up and getting ready for the Monday morning drill, and before I knew it, it was all ready to go.

Chicken and Corn Chowder

The soup gets a silkiness and mouth feel from the pureed corn that you would associate with cream without the naughty addition- which my waist totally appreciates this week ☺ It is fresh and delicious while still being very hearty and filling- perfect for a weeknight meal with a green salad and some crusty French bread!

**By the way, don’t forget to check out this Bahn Mi recipe and a GREAT GIVEAWAY from Mondays Post!!

To make this Chicken and Corn Chowder, this is what you do:

In a large heavy pot, melt the butter over medium heat. Add the onions and cook until the onions are soft and translucent, 5-7 minutes. Add the jalapeno, celery and carrots, peppers and corn kernels. Cook until they are soft, about 5 minutes.
Add 8 cups water to the pot along with the beans and the chicken. Cover the pot and let simmer for at least 30 minutes.

Chicken and Corn Chowder

Take 4 cups of the soup and puree it in the blender, then add it back to the soup pot and stir to combine everything. This will create a less chunky, more “chowdery” texture for the chowder.

Chicken and Corn Chowder

Season to taste with kosher salt and freshly ground black pepper and then garnish generously with the fresh herbs. Serve hot.

Chicken and Corn Chowder

 

Recipe: Chicken and Corn Chowder

Ingredients

  • 3 tablespoons oil
  • 2 yellow onions, diced
  • 1 jalapeno diced
  • 5 stalks celery, diced
  • 2 carrots peeled and diced
  • 1 bell pepper (yellow, orange or red) diced
  • 4 ears corn kernels
  • 8 cups chicken broth
  • 15 ounce can white beans, rinsed and drained
  • 3 cups chopped cooked chicken meat
  • Kosher salt and black pepper to taste
  • Fresh green onion, basil and cilantro for garnish

Instructions

  1. In a large heavy pot, heat the oil over medium heat. Add the onions and cook until the onions are soft and translucent, 5-7 minutes. Add the jalapeno, celery and carrots, peppers and corn kernels. Cook until they are soft, about 5 minutes.
  2. Add 8 cups broth to the pot along with the beans and the chicken. Cover the pot and let simmer for at least 30 minutes.
  3. Take 4 cups of the soup and puree it in the blender. This will create a less chunky, more “chowdery” texture for the chowder.
  4. Season to taste with kosher salt and freshly ground black pepper and then garnish generously with the fresh herbs. Serve hot.

Preparation time: 15 minute(s)

Cooking time: 40 minute(s)

Number of servings (yield): 12

Recipe by Heather Christo (http://heatherchristo.com)