Saturday, November 20, 2010

Chicken and Corn Chowder

I started cooking this soup at home, since my husband liked a similar one at California Pizza Kitchen which is one of our favorite restaurants: Adobe Chicken Chowder (I don't believe they have it on the menu anymore, since they update their menu frequently).
It is also a great way to make use of some leftover cooked chicken (or turkey) and of those bits of different foods, scattered in your fridge or pantry, you do not know what to do with at the end of the week.

Ingredients: (Serves 4-6)

  • 1 medium onion, diced
  • 1 green sweet pepper, diced
  • 1 tablespoon vegetable oil
  • 2 cups chicken stock
  • 1 15-oz-can or 2 cups frozen sweet whole kernel corn
  • 1 medium potato, diced
  • 1 medium tomato, peeled and diced, or 3/4 cup canned diced tomatoes
  • 1 cup milk
  • 1 tablespoon flour
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon ground coriander seed
  • 1 cup cooked chicken or turkey, cubed or shredded
  • 1/8 to 1/4 teaspoon crushed red pepper flakes
  • Salt
  • 2 tablespoons chopped parsley
  • 1/2 cup shredded cheese (optional)
  • Crushed corn/tortilla chips, for serving (Recommended brand: Mission)
  • Tabasco sauce, for serving


  • In a pot, heat oil over medium-high heat. Add onion and pepper and cook until tender.
  • Stir in chicken stock, potato, tomato and 1/2 of canned/frozen corn (if using canned corn, drain it first). Bring to a boil. Lower heat and simmer, partially covered, until corn and potato pieces are tender, about 10-15 minutes.
  • In the meantime, in a small bowl mix milk, flour, black pepper, ground coriander seed and ground cumin; make sure there are no lumps of flour in the mixture.
  • Puree the soup in the pot with a hand blender until smooth. Stir milk mixture into soup. Cook soup, partially covered, until thickened and bubbly, stirring frequently (about another 10-15 min).
  • Add chicken, rest of the corn and red pepper flakes. Stir and cook until heated through. Taste and add salt to your liking, if necessary.
  • Remove from heat. Stir in parsley and cheese. Serve with corn chips and Tabasco sauce.

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