Friday, May 11, 2012

Creamy Chicken & Corn Chowder

This is one of those meals that tastes like home. Does that make sense? It just tastes like something that came from a kitchen full of family and love and warmth. It certainly wouldn't wow a food critic, but it's hearty and delicious with the perfect amount of spice, and it's perfect for a relaxing meal.

Recipe adapted from here.

4 stalks celery, chopped
3 carrots, peeled & chopped
1 onion, diced
4 cloves minced garlic
3 tbsp olive oil
2 jalapeno peppers, seeds and membranes removed, diced
3-4 boneless, skinless chicken breasts, cubed
4 slices bacon, cooked until crispy and crumbled
2 cups milk
2 tbsp flour
4 10oz packages frozen creamed corn, cooked
1 tsp dried thyme
freshly ground black pepper (optional)

1. Heat the olive oil in a large stockpot over medium heat. Add the celery, carrots, onion, and garlic. Cover the pot with a lid and cook for 6 minutes.
2. Add in the jalapeno peppers, cover, and cook for another 6 minutes.
3. Add in the cubed chicken. Pour enough water into the pot to barely cover the vegetables and chicken. Cover and cook until chicken is done - about 20 minutes.
4. Add in the crumbled bacon.
5. Mix the milk and flour in a separate bowl until combined. Add to the chowder.
6. Add the creamed corn and thyme to the chowder, and give everything a good stir.
7. Cover the pot with a lid and simmer over low heat for 20 minutes (don't skip this time - this is what makes it thicken and get yummy!).
8. Serve in bowls with a little black pepper on top.

(chopped carrots and celery)

(I used the creamed corn from HEB)

(cooked veggies)

(cubed chicken)

(milk and flour mixture)

(crumbled bacon)

(chowder cooking)

(after adding creamed corn)

(all ready!)


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