Chicken Corn Chowder, the Ultimate Comfort Food
Now that the holiday hustle has settled down, I’m fully embracing cozy soup season! There’s just something about a warm bowl of soup, chili, or stew that tastes yummy and feels comforting. In fact, when my son Mitchell was a little guy, he once asked, “Mom, does every family eat soup every night in the winter?” Okay, maybe I do have a tendency to overdo it—but can you blame me?
One recipe I keep coming back to year after year is Chicken Corn Chowder. This recipe was one of the five things I knew how to make as a newlywed, so if we were friends in the late 90’s, you definitely would have had this one! :)
This soup is creamy without being too heavy, has a little kick without being overly spicy, and is packed with flavor. Plus, it’s easy to whip up and makes for fantastic leftovers (win-win!). I love serving it with Trader Joe’s Beer Bread mix or Cornbread mix, but if that’s not your thing, tortilla chips pair perfectly with the southwestern vibe.
Chicken Corn Chowder Recipe
Ingredients:
4-6 cooked chicken breasts, cubed or shredded (rotisserie chicken works great too!)
3 ½ cups whole kernel frozen corn
1 cup chicken broth
¼ cup butter or margarine
2 cups milk
1 minced garlic clove
1 teaspoon oregano
Salt and pepper to taste
3 tablespoons chopped and drained green chilis
1 cup grated Monterey Jack cheese
¼ teaspoon baking soda
1 cup fresh diced tomatoes
Instructions:
In a blender, puree the frozen corn and chicken broth until smooth.
In a large pot, combine the pureed mixture with butter and simmer over medium heat, stirring to prevent sticking.
Add milk, garlic, oregano, salt, and pepper. Bring the mixture to a gentle boil.
Reduce heat, stir in green chilis and chicken, and let simmer for 5 minutes.
Remove from heat and stir in baking soda and grated cheese until melted and smooth.
Top with diced tomatoes and serve with tortilla chips or your favorite bread.
Recently, I tried a different Chicken Corn Chowder recipe I stumbled across on Pinterest. (Thank you, Ashley Fehr!) This one leaned more traditional: extra creamy, loaded with potatoes, and topped with melty cheese and crispy bacon. Talk about comfort in a bowl! I made a few swaps, using half and half for the cream and substituting oregano for thyme and rotisserie chicken for chicken breasts, and it was an instant hit with the family.
If you’re feeling extra fancy, add a fresh side salad, and you’ve got yourself a hearty, heartwarming meal that feels like a little celebration of winter coziness.
If you give either version a try, let me know! Grab your favorite blanket, cozy up, and enjoy every delicious spoonful. Winter just got a whole lot tastier!
