Chicken Corn Chowder as Promised

It's warm and chunky, and a perfect healthy dinner! You can't go wrong with this soup, and you can change it up with any ingredients that suit your fancy. Add more potatoes, add more veggies, change the protein...Go crazy!


Chicken Corn Chowder
1-2 tablespoons olive oil
1/2 cup chopped onion
1/2 cup chopped celery
1 cup peeled and diced potatoes
2 tablespoons all-purpose flour
*1-2 tablespoons cornstarch (if necessary for thickening)
3 cups skim fat milk (if you like it thicker you can do 1 or 2% but I was very happy with skim milk)
2 cups chicken broth
2 chopped cooked chicken breasts + olive oil, salt and pepper for roasting *see below for amazing roasted chicken
1 1/2 cups fresh or frozen corn kernels (about 3 ears)
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
1/4 teaspoon ground red pepper
1 teaspoon salt
1 (14 3/4-ounce) can cream-style corn

*For added heat: add 1 jalapeño pepper, seeded and minced or can of green chilis

Simple Roasted Chicken
For flavorful delicious chicken, I think roasting it is your best option. You definitely can boil or grill the chicken, or buy a pre-cooked rotisserie, but roasting your own chicken is so easy. I like using chicken with skin and ribs because it adds a lot of flavor, and after its done cooking, cut the meat off the bone and remove the skin. You can use boneless, skinless too, so just do what you like.

Drizzle the chicken with a little olive oil and rub in course salt, pepper, and garlic powder. I use seasoned salt too, for a little extra flavor.

On a baking sheet covered with heavy duty foil, drizzle and coat breasts with olive oil. Season with salt and pepper on both sides. Bake uncovered at 350 for 35 to 40 minutes. If you're using skinless breasts, simple cover with foil so the meat does not dry out.


Remove meat from the bone and remove the skin, then cut up or shred chicken as needed for your recipes.



Soup Preparation
Heat the olive in a large Dutch oven over medium heat.


Add onion, celery, potatoes and jalapeño/chilies; cook for 3 minutes or until tender, stirring frequently.


Add flour; cook 1 minute, stirring constantly.

Stir in the broth.


Stir in the milk and remaining ingredients and bring to a boil;


Reduce heat to medium low and cook until thick. Add corn starch to thicken if necessary.


Turn to low and let it simmer until you're ready to eat.