Sunday, April 11, 2010

Chicken Corn Chowder

I love the movie The Devil Wears Prada. I had it saved on my PVR and watched it over and over and over... and then something went wrong with our PVR and when the guy came to look at it he deleted everything. So I ran out and bought the DVD, and I watch it over and over and over... as I did today.

One of my favourite parts of the movie is Andy's first day, she heads down to the cafeteria for lunch where she bumps into Nigel in line. As she's ladling soup into her bowl Nigel says "Corn chowder. That's an interesting choice. You do know that cellulite is one of the main ingredients in corn chowder.". I'm sure you see where I'm going with this.

All of a sudden I had a craving for corn chowder! Cellulite be damned! So here's my recipe for this creamy chicken, corn and potato rich soup that's great for lunch or dinner. Enjoy!

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Chicken Corn Chowder

2 tbsp. butter
1 small onion, diced
2 stalks celery, diced
2 small carrots, peeled & diced
2 lg. potatoes, peeled and diced small
2 c. cooked chicken or turkey, chopped
2 c. chicken stock
2/3 c. frozen corn kernels
2 c. half and half cream
salt & pepper to taste
1 sprig of fresh thyme


1. Melt the butter in a large stock pot and add the onions, carrots and celery. Cook for about 5 minutes.
2. Add the potatoes and the chicken and allow to cook for another 3-5 minutes.
3. Cover the veggies and chicken with the stock, cover and cook for 10- 15 minutes or until the potatoes are tender.
4. Add the corn, cream and salt & pepper. Throw in the spring of thyme whole. After 5 minutes pull it out and discard. (you want to lightly flavour the soup, not overpower it with thyme.)
5. Serve immediately.

Tip: if you plan to serve the soup the following day or freeze it, leave out the cream and only add before you serve. It keeps better that way.

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  1. It looks great, but how much corn is needed in the recipe, I don't see it on the ingredients list or in the directions. Thanks! Rachel

  2. Oh for the love of Pete! How did I miss the corn in the Chicken CORN Chowder?? lol, I fixed the recipe, I usually put in anywhere from 1/2-2/3 cup, I eyeball what looks right.

  3. I made this recipe today!  Absolutely delicious.  It was quick and easy.  A couple of changes:  
    -Added some red pepper for color
    -Sauteed the veggies with some cajun spices (didn't have any thyme)
    -Added 2 slices of good quality bacon
    -Increase the amount of corn to 1 1/3 cups
    -Used a potato masher to break up some of the potato to thicken the soup a bit more
    -Used 1 cup of 2% milk and 1 cup of half-and-half
    -Used leftover roasted chicken from Costco!

    Thanks for for sharing the recipe!  I can't believe my first attempt of this soup was successful.