Recipes
Creamy Chicken, Corn & Red Potato Chowder
Uses: diced chicken, corn, red bliss potatoes, milk, Spanish onion
Ingredients:
- 3 ounces diced chicken
- 1 small red bliss potato, diced small
- 1/2 cup fresh corn kernels
- 1/4 cup diced Spanish onion
- 1 cup skim or 1% milk
- 1/2 cup water or low-sodium broth if available
- 1 teaspoon oil
- Paprika, black pepper, and garlic powder
- Small amount of salt
Instructions:
- Heat oil in a saucepan over medium heat. Add onion and cook for 2 to 3 minutes until softened. Add chicken, paprika, garlic powder, black pepper, and a small amount of salt and cook until the outside of the chicken turns opaque.
- Add potato and water. Bring to a gentle simmer, cover, and cook for 8 to 10 minutes until the potato is almost tender.
- Add corn and cook for 2 minutes. Reduce the heat to low and stir in the milk. Heat gently until steaming; do not let the soup boil hard.
- Continue cooking until the chicken reaches at least 165°F and the potatoes are fully tender. Lightly mash a few potato pieces against the side of the pot to thicken the chowder naturally, then serve hot.
Good for: A warm, creamy early-autumn soup that uses sweet corn and red potatoes without becoming heavy.
Optional: Add a tablespoon of shredded cheese at the end for a slightly richer chowder.