Chicken Corn Chowder

Chicken Corn Chowder

Chicken Corn Chowder
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Prep time: 
Cook time: 
Total time: 
Serves: 4 to 6
 
Ingredients
  • 4 ears corn, steamed
  • 1 large red potato, chopped in half
  • 3 tablespoons olive oil
  • 1 large white onion
  • 3 large carrots, peeled and chopped
  • 3 large stalks celery, chopped
  • 1 large red bell pepper, cored and chopped
  • ½ teaspoon sea salt, to taste
  • 2 teaspoons Cajun seasoning
  • 1 large boneless skinless chicken breast, chopped into 1-inch pieces
  • ⅔ cup cream
  • 2 cups Saffron Road Artisan Roasted Chicken Broth
Instructions
  1. Add corn into a large pot and fill with water. Cover the pot and place on the stove, and heat to high. Bring to a full boil, and cook until corn is plump and juicy, about 5 to 8 minutes.
  2. Use tongs to remove corn from the boiling water and place on a cutting board.
  3. Carefully place the potato into the boiling water. Allow potato to cook until soft, about 10 to 15 minutes.
  4. Add the olive oil to a large pot, along with the chopped onion, garlic, carrots, celery, bell pepper, sea salt, and Cajun seasoning. Heat to medium high and sauté, stirring occasionally, until vegetables have softened, about 10 minutes.
  5. Use a knife to remove the corn kernels from all of the ears of corn. Place half of the kernels in a blender, along with the cooked potato. Add the cream and chicken broth to the blender, and blend until completely smooth.
  6. Add the other half of the corn kernels to the pot with the sautéed vegetables, along with the chopped chicken breast. Pour the pureed corn/potato mixture into the pot, cover, and bring to a gentle boil. Cook until chicken is cooked through, about 10 to 15 minutes. Remove from heat and taste the chowder. Add salt or seasoning to taste.
  7. Serve with sour cream or Greek yogurt, fresh cilantro, and Saffron Road Chipotle Roasted Chickpeas.