Yummy Chicken Corn Chowder

What’s up guys?

I realize that I’ve been terrible about my new years resolution (“NOT neglecting Yum Foodie Foodie so much…”) sigh… things have been crazy-town around here lately. More on THAT later. For now I just figured, why not give you a little tid bit. A little morsel… a little spoonful.

Alright people here we go:

Listen, I love soup. You know what else I like? Stew. And Chowder. Ohhhh man. I love chowder. You know what I DON’T like about chowder? That normally, chowder is terrible for you. All that heavy cream.. all that butter.. ugh. For me, eating a big bowl of chowder is normally a one-way ticket to food-coma land. BUT, here’s a recipe that I found that yields all the decadence of a chowder, but none of the… food coma. Here’s what’s up:

Chicken Corn Chowder:

(originally from Cooking Light)

You’ll need:

2 tsp olive oil

2 chicken breasts

3 tbs of butter

1 small onion, chopped

4 pieces of celery, chopped

1 jalapeno pepper, seeded and chopped finely

3 tbs all purpose flour

3 cups 2% milk (you might need a tad more)

2 cups frozen corn

½ tsp ground red pepper

salt and pepper

1 can (14 ¾ oz) cream-style corn

¼ c chopped cilantro (plus more for garnish)

1.     getcho finest soup pot and put that baby over medium/high heat.
2.     Add the olive oil. While that’s heating, salt and pepper the chicken breasts. Add to the pan and cook (flipping once) until cooked through. Remove from heat.
3.     Then, add the butter to the pan along with the onion, celery, and jalapeno. Cook until tender (just a few minutes)

• Hey listen! Don’t be dumb, okay? Be careful when handling the jalapeno. You know what I do? I wear gloves. I look a little like a doctor doing surgery on a teeny, spicy patient. But you know what? If you touch a jalapeno, and then rub your eye… ouch. Mega ouch. So don’t do it, okay? Good talk.

4.     Add the flour and stir stir stir!
5.     Add the milk, corn, pepper, and cream corn and stir. Turn up the heat a little.
6.     While that’s heatin up, chop the chicken into little bits. Then add it to the pot.
7.     Once the soup has come to a gentle boil, reduce the heat and let it sit there and think things over. It’s gotta think about being delicious. Not for long, I’d give it… 5–10 minutes. Then it’s chow time.
8.     Add the cilantro at the last minute (and stick a few sprigs on top for funsies) and EAT THAT NOMLICOUSNESS. It’ll be lovely. AND you won’t nod off into your bowl. Win.

foodie foodie!