Not that I have to tell you but it is COLD outside. Not just kind of cold but REALLY COLD. When it gets cold the first thing I want to cook is soup. Chili Soup, Vegetable Soup, Black Bean Soup, and Chicken Corn Chowder.
This chowder can be tweaked a number of ways so feel free to play around with it. Some of the ways to tweak this would be the addition of spices, seafood and potatoes. You can omit the chicken but when it is cold I like to kick up the hearty quotient a bit.
Bring On The Chowder!
What You Need:
- 1 stick butter
- 1 small onion, diced
- 1 small carrot, finely diced
- 1 clove garlic, minced
- 1/2 cup all-purpose flour
- 3 cups white corn kernels, fresh or frozen
- 3 cups chicken stock
- 2 cups half-and-half
- 2 cups cooked chicken – shredded or cubed. (I like to use a rotisserie chicken from the grocery that is already cooked if time is an issue)
- Pinch Cayenne Pepper
- Kosher salt and freshly ground black pepper
What You Do:
- Melt 1 stick of butter in a large saucepan over medium heat.
- Add the onion, carrot, and garlic, and saute for 2 minutes.
- Add the flour and stir to make a roux. Cook until the roux is lightly browned; set aside to cool to room temperature.
- Combine the corn and chicken stock in another saucepan, and bring to a boil. Simmer for 10 minutes.
- Combine roux and stock, whisking so it doesn’t clump up.
- Return to the heat and bring to a boil, the mixture will be thick.
- Gently add in the half and half and stir
- Add chicken, cayenne, and salt and pepper to taste