I love corn chowder. I love chowders, period. They are such hearty soups! With the rainy weather we had last weekend, we were craving something warm to counter the chilly spring weather (I thought it felt like fall or winters in Hawaii, but that’s just me). I happened to stumble upon goboldwithbutter.com through Facebook while I was looking for more recipes to try. This site was a nice little gold mine – they have a nice variety of recipes, not just desserts! I found the chowder recipe there. Thanks Taylor for an awesome keeper! The recipe was relatively simple and easy to “throw together.” Sol definitely prefers to add some hot sauce to his, I prefer to have mine plain.
Roasted Chicken and Corn Chowder
4 tablespoons unsalted butter
1 medium sweet onion, chopped
1 red bell pepper, chopped
1 Anaheim chili pepper, seeded and chopped
1 (12-ounce) bag frozen corn kernels, divided in half
2 teaspoons kosher salt
1 teaspoon cracked black pepper
1/4 teaspoons ground cumin
1/4 teaspoons dried thyme
4 cups chicken broth
5 new potatoes cut into 1/2 inch cubes
1 1/2 cups heavy whipping cream
2 teaspoons cornstarch
2-3 cups roasted chicken breast ( torn or cut into bite size pieces)
5-10 drops hot sauce (more or less based on taste)
- In a large pot over medium heat, melt butter.
- Add onions, bell pepper and Anaheim pepper. Cook while stirring for about 5 minutes until softened.
- Add half bag of corn, salt, pepper, cumin and thyme. Stir.
- Add chicken broth.
- Stir and add new potatoes.
- In a blender, purée cream, remaining half of corn and cornstarch. Pour purée into soup. Stir.
- Add roasted chicken to the soup.
- Season with hot sauce and additional salt and pepper if necessary.
- Bring to a simmer and cook for 30 minutes while stirring every few minutes.
- Serve or refrigerate for later use.