Chunky Chicken Corn Chowder, rich corn chowder built on a base of chicken stock and half-and-half has carrots, corn, potatoes, and chunks of chicken for a meal in a bowl.
Despite the long list of ingredients, it does come together rather quickly if you peel and chop all your vegetables, and have them ready with all the remaining ingredients while you boil your chicken.
Chunky Chicken Corn ChowderRecipe Adapted from: Kitchen Monki
- 1 whole chicken
1 tablespoon salt
2 tablespoon Montreal Steak Seasoning
8 medium potatoes, 1/2-inch cubed
2 carrots, chopped
3 celery, chopped
1 onion (medium), chopped
2 cups fresh mushrooms, sliced thick
2 cloves garlic
2-4 dried whole bay leaves
1 tablespoons dried ground oregano
1 tablespoon Garlic Powder
1 tablespoon Ground Cumin
2 cans Corn Kernels
1 can Canned Cream Corn
1 can Mushroom Soup
1 tablespoons dried basil
2-3 cups Milk
1 teaspoon red chili flakes
2 cups cheddar cheese, cubed
2-3 cups homemade or canned chicken broth
Wash chicken thoroughly, inside and out, under cold running water. Drain well. Place chicken in a large stock pot; add water, salt, and Montreal Steak Seasoning, making sure the water is 2-inches above the chicken.
Bring to a boil; reduce heat; simmer 1 1/2 hours or until chicken is done with meat coming off the bone easily. Remove chicken from broth and set aside to cool to the touch.
Add the remaining ingredients to the chicken broth except the cheese. Bring to a boil and simmer on medium heat. While the vegetables are cooking, remove the meat from bones discarding the skin and cartilage. Cut up the chicken in chunky bite size pieces and add to the vegetables and stir.
Add the cheese and stir occasionally to make sure the cheese does not scorch on the bottom before melting. If the liquid evaporates to much add a little more homemade or canned chicken broth. Before serving remove bay leaves.
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