Spring, even on the Gulf Coast, seems to always be changeable in nature. On those less-than-balmy days, nothing tastes better for dinner than a bowl of hearty soup!
At the same time, most of us are working to make each grocery dollar go further than ever, and the ability to stretch meat is important, since it is the most expensive addition to any meal. This recipe does that, in addition to using inexpensive chicken to begin with. I used boneless skinless chicken breasts, but any boneless and skinless cut of chicken or turkey can be used. Just substitute an approximate equal quantity of chicken or turkey. (About 1 -2 lbs., or 2 cups of bite size chunks.) Leftover chicken or turkey can be used as well–just skip the step of sauteing the chicken chunks, and add 2 c. cubed/cut up chicken or turkey with the canned corn.
This is also a relatively low fat meal, especially if the butter is not added at the end. For low sodium diets, use low sodium corn and do not add any salt. This is a soup with mild flavors, and nothing is “exotic”, so it often suits young children well.
Chicken & Corn Chowder
- 2 boneless skinless chicken breasts, cut up into 1″ cubes
- 1 tbsp. butter or oil
- 1 16 oz. pkg frozen creamed corn, thawed
- 1 can whole kernel corn
- 1 quart milk
- 1/4 c. Wondra flour mixed with 1/2 c. cold water
- salt & pepper to taste
- 2 tbsp. butter (if desired)
Heat oil in large dutch oven or stock pot over medium heat. Saute chicken in oil until it all looks white, then reduce heat to low and add thawed creamed corn. Stir in milk and whole kernel corn. Simmer for 30 minutes.
Mix about 1/2 c. of the milk from the chowder with the Wondra flour & water mixture, then stir flour mixture into chowder. Stir well, and cook over medium heat for 2-3 minutes, stirring constantly until mixture begins to bubble. Reduce heat to low, and continue stirring for another 2-3 minutes. Adjust seasonings and add butter, if desired. Serve with biscuits, fresh bread or rolls, or popovers.
Makes about 8 servings.