Chicken And Veggie Corn Chowder

BY: Dana
MARKET: Hartford
CHALLENGING: Chicken Corn Chowder

Servings: 8
Prep Time: 30 minutes
Cook Time: 30


  • Boneless skinless chicken breast (1 lb)
  • Olive oil (1.5 tablespoons)
  • Vidalia onion, diced (1)
  • Small red pepper, seeded and chopped (1)
  • Kosher salt (1 teaspoon)
  • Fat free chicken broth (1.5 cups)
  • Yellow cornmeal (.25 cups)
  • Skim milk (2 cups)
  • Fat fee half and half (1/3 cup)
  • Golden new potatoes, diced (16 oz)
  • Corn kernels, drained and rinsed well (one 15 oz can)
  • Paprika (1/4 teaspoon)
  • Fresh thyme leaves, chopped (1 tablespoon)
  • Ground pepper (to taste)
  • Baby spinach leaves (6 oz)

1. In a small saucepan, boil 4 cups of water. Once boiling, add the chicken to the water and poach until it is no longer pink in the middle, about 12 minutes. Remove the chicken from the water and let cool. Once cool, shred chicken into bite sized pieces and set aside.

2. Heat olive oil in a large stock pot over medium heat. Sauté onion, red pepper and salt until onions are translucent, being careful not to burn them.
3. Add chicken broth, cornmeal, skim milk, half and half, potatoes, corn, and chicken to the onion mixture. Bring soup to a boil.

4. Lower heat and simmer soup for 15 minutes, or until thickened to desired consistency.

5. Add paprika, thyme, black pepper and spinach to the soup. Simmer until spinach is just wilted. Serve immediately and enjoy.

I have been on a pretty big soup kick lately. I would love to say that it’s because of the cold weather. That I was satisfying a craving for something warm and comforting on these chilly days. Or maybe that it was a coincidence. I just happened to be in a soup frame of mind. I’d even prefer to say that it was because I was sick, and needed some good old fashioned comfort food.

But none of those are the reasons for my soup making streak. They would be too…. normal.

No, the logic behind my soup making tirade is that I had 320 ounces of chicken broth to get rid of. Because I bought ten 32oz containers at the store last month. Which were taking up too much of my cabinet space.

And why did I have 10 containers of broth, you ask? Because I thought they were on sale. But they weren’t. And I had already asked the cashier so many questions about it that I thought it would be silly to put them back.

Well, I assure you, it was sillier to keep all of them.

The bright side is that it did result in some pretty tasty soup creations… especially this Chicken and Veggie Corn Chowder.

Posted December 23rd, 2010

1283 Votes
2nd place in Hartford

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