Chicken Corn Chowder

I’ve posted about black bean soup before.  It’s one of my classic go to recipes.  This pastweek though, in light of the disgusting weather, I though it’d be a great week for soup.  Which meant I pulled out old faithful.  And then decided I wanted corn chowder.  So I looked at a few different recipes and decided to give it a go.  Photos and recipe below.

Chicken and Corn Chowder- makes about 2 1/2 quarts

2 cans of corn (I did one sweet and one white)

2 small leeks, white part only, chopped

1 carrot, chopped

1 small onion, chopped

1 large russet potato, chopped

1/2-3/4 lb cooked chicken (see note below)

1 tablespoon garlic

1/2 bottle white wine, stock, or water

herbs de provence

bay leaf

1/2 serrano chile, finely minced

photothe prep

Saute carrots, leeks, onions in garlic in a bit of olive oil.  When softened and fragrant, add in carrots and corn (including liquid from cans) plus 1/2 bottle of white wine and water or stock to cover.

photo2black bean soup and chowder cooking

Reduce, blend 3/4, and add chicken.  Heat through, add a touch of cream, and enjoy

photo3

finished product

Note: For the chicken, I mixed some yogurt with salt, pepper, herbs de provence and dipped the chicken in it, then sauteed in some olive oil.

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