Wednesday, October 20, 2010

Weekly Recipe: Corn and Chicken Chowder

It's been a while since I've made something that both Wes, Colin, and I all just gush over.  Either I end up loving it and Wes is indifferent or vice versus.  Well the stars aligned just right last night with this one.  This is a serious contender now for one of our favorite recipes!  Holy cow, that's a bold statement coming from me!  But really this soup is quick, easy, delicious, healthy, and a perfect blend of flavors.  Wes hadn't even finished his bowl before declaring that he couldn't wait to eat lunch the next day!  You'll probably even have most of the ingredients on hand, so what are you waiting for?!  Run, don't walk, to your kitchen right now and whip this up.  You won't be sorry, I promise.

Chicken Corn Chowder Topped with Avocado and Tomatoes
only slightly adapted from Picky Palate

2 Tablespoons extra virgin olive oil
1 medium onion, finely chopped
3 large carrots, peeled and chopped
3 stalks of celery, diced
4 cloves fresh garlic, minced
3 14 oz cans chicken broth (I only used about 32 oz.  I also used a new broth to me, "No-Chicken Broth" by Imagine brand.)
2 lb bag frozen corn or 8 fresh ears of corn, kernels cut off (I only used about 1/2 a bag.)
2 large boneless skinless chicken breasts, cooked and shredded
½ Cup heavy cream (I used 1/2 and 1/2)
8 oz sour cream
Salt and pepper to taste
1 avocado, diced (A definite must!  I normally would have skipped it but decided to give it a try for it's nutritional value and to stay true to the recipe.  I'm so glad I did.  It added a creaminess that I loved.)
1 tomato, seeded and diced (Another must.  You wouldn't think it'd add that much but it really does.)
Fresh ground black pepper

1. Heat oil into a large dutch oven over medium heat. When hot, sauté onion, carrots and celery until slightly softened, about 5-8 minutes. Stir in garlic and cook for for 1 minute then add chicken broth, corn and chicken. Cook for 5 minutes ( let it simmer about 15 minutes or more), until heated through. Reduce heat to low and stir in cream, sour cream, salt and pepper to taste.
2. Top with avocado and tomato. Add fresh ground black pepper if desired.


  1. Hi! Yes, that was a Boden shirt. I'm a little obsessed with Boden! Ha! I LOVE their stuff!

  2. I love a good corn chowder and this one looks delish!! Can't wait to try it!

  3. this looks great, I am going to try it out soon!

  4. The avocado does really sound like it elevates the soup - such a great idea! Wish I had a big bowl right now!