Each Thanksgiving, I always make Corn Pudding. If you haven't tried it yet, you really should. The recipe combines corn, bacon and poblanos with a savory, creamy custard for a ridiculously satisfying bite. But it's the flavor of the fresh thyme and buttery Havarti cheese that really stick with me.
It dawned on me... this flavor profile could be the makings of a really delightful soup. And you know what? I was totally right!
Last night we enjoyed a huge pot of creamy Chicken Corn Chowder. It's full of chicken and corn of course, but also loaded with poblanos, potatoes and carrots for extra veg. As I wanted to enjoy the soup and fit into my pants this holiday season, I skipped the bacon, reached for half & half instead of cream, and used a deft hand with the cheese. This soup is so full of homey flavor, you'll never miss the added fat!
Often when expecting house guests, I pull out a soup recipe... something that will keep warm nicely on the stove until folks arrive. Let me tell you, this Chicken Corn Chowder would be quite the delicious welcome for any company this winter! Serve with some crusty bread and you've got a beautiful meal for your family and friends.
Chicken Corn Chowder
Ingredients
· 3 tbsp olive oil
· 1 onion, diced fine
· 1 celery stalk, diced fine
· ½ poblano pepper, diced fine
· 2 carrots, peeled and diced
· 2 red potatoes, diced
· 4 garlic cloves, minced
· 16oz frozen corn kernels
· ¼ cup flour
· 1 ½ tsp salt
· 1 tsp pepper
· 1 tsp garlic powder
· 1 tsp onion powder
· ½ tsp smoked paprika
· 6 cups chicken stock
· 4-6 fresh thyme stems, tied together with kitchen twine
· 2 boneless skinless chicken breasts
· ½ cup cream or half & half
· 1 ½ cup Havarti cheese, shredded
· 2 tbsp fresh parsley, chopped
· 6 scallions, sliced thin
Heat the olive oil over medium heat in a large dutch oven or soup pot. Once hot, sautee the onions, celery, and poblano until the onions are translucent. Add the potatoes, garlic and corn. Cook for another 2-3 minutes until the garlic is fragrant.
Sprinkle the flour, salt, pepper, garlic powder, onion powder, and smoked paprika over the vegetables. Allow the flour and spices to toast in the pot for about 3 minutes. While stirring, slowly pour in the chicken stock. Stir until the flour has dissolved into the stock and the soup begins to thicken.
Cover and bring the soup to a low boil over medium high heat. Nestled the bundle of thyme and chicken breasts into the soup. Cover and reduce heat to low. Gently simmer the soup for 30 to 45 minutes until the chicken is very tender – it should pull apart very easily with a fork.
Remove and discard the thyme bundle. Remove the chicken from the pot and transfer to a cutting board. Diced or shred the chicken – whichever you prefer – and return the chicken to the pot. Keep soup warm on the stove top until ready to enjoy.
When ready to serve, add the cream and 1 cup of the cheese into the soup. Stir the soup until the cheese has fully melted. Then stir in the fresh parsley.
Garnish big bowls of the hot soup with sliced scallions and more cheese.
Serves 4
Gluten Free Friendly!
Swap the flour for your favorite brand of measure for measure GF flour.
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