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Chicken Corn Chowder
with Shredded Chicken Breast


This recipe is designed to cut down on calories, also some of the carbs. By thickening it with half of the potatoes and corn
you can eliminate the flour if you want. If you do want it thicker you can add a very small amount of flour in a slurry to add
extra thickness.


1 qt Chicken or Pork stock
4 lbs Waxy potatoes like Yukon Gold, Red Skin or White Chopped in 1/2 "cubes.
1 large yellow onion (1-1/2 cups) 1/2 inch dice
6 stalks celery chopped in thin half wheels
2 teaspoons thyme or oregano
1/2 cup Sweet bell pepper (red yellow or green) small dice
1 teaspoon granulated garlic
1-2 Jalapeno peppers
8- 12 oz chicken
1/2 lb whole kernel corn
2 Tablespoons vegetable Oil

1 qt milk Milk

optional: slurry (1 cup milk 2 tablespoons flour)
dollop sour cream or yogurt
chopped green onions or chives

printer friendly


 Lodge 5 Qt. Pre-Seasoned Cast-Iron Dutch Oven


Cute Mini Cauldrons

Stansport Cast Iron Cooking Tripod  

Saute the vegetables in the oil and add the herbs and granulated garlic.

Add the potatoes and stock

Add the chicken breast corn and whole jalapeno peppers. This will give you mild heat and you can remove from the soup. For more heat puree with potatoes as instructed further in the recipe

Also an alternative to dicing the peppers if you have the small sweet pepper you can add them whole. Simmer this for 1 hour then puree.

Remove the chicken breast with tongs or large spoon to a plate. Take half of the potatoes with a little broth and place in blender also the whole baby sweet peppers is used. . if you want the broth to be spicier add 1 or 2 of the cooked jalapeno,

Add the blended potato and add back into the pot. Shred the chicken breast and add to the soup and blend.

Top the soup with a dollop of sour cream or yogurt and chopped green onions or chives.

Stansport Cast Iron Cooking Tripod  


with Glass Lid, Silicon Rimmed 12 in. (30cm), Orange


Camp Dutch Oven

, 6 Qt

Le Creuset Signature Enameled Cast-Iron

5-1/2-Quart Round

(Dutch) Oven, Cherry




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A History of Chowder:: Four Centuries of a New England Meal (American Palate)


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The Kitchen Project 

This page was updated
January 7, 2016



January 7, 2016