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Fresh Corn and Chicken Chowder


This will have you in and out the kitchen with time to spare. Here in Oregon it is still very rainy and damp. When you work outside, as we do, you often want warm and hearty food to come home and enjoy.

With all the hours we spend working, a fast and easy chowder really does hit the spot. If you have been following our vineyard progress on Facebook, today we finally havea break in the weather and the vineyard fence is going up. Let’s hope mother nature cooperates for another week as we continuewith fence building and planting. This is the kind of quick meal we need after a day of pounding posts!

The fresh corn is also a nice crunchy treat, while the sweet green pepper gives this chowder a very fresh Spring taste.

Enjoy this meal with some buttery, crusty bread and spend the rest of the evening relaxing with your family.

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In a Dutch oven combine chicken, corn and broth. Cover; bring to boiling over high heat. Reduce heat. Simmer 12 minutes or until chicken is no longer pink. Remove chicken and corn to cutting board. Add half the sweet pepper to broth in Dutch oven. Stir in milk and potato flakes (if you want the chowder thicker, continue adding potato flakes in 1/4 cup increments until you get to your desired thickness).


Shred chicken using two forks. Return chicken to Dutch oven. Using a kitchen towel to hold hot corn, cut kernels from cobs. Place corn in Dutch oven; heat through.


Season to taste with salt and pepper.


Sprinkle each serving with remaining sweet pepper and crushed red pepper.

Fresh Corn and Chicken Chowder
Adapted from Better Homes & Gardens

12 oz. skinless, boneless chicken breast halves
4 fresh ears of sweet corn
1 32 oz. container chicken broth
1 small green sweet pepper, chopped (I used an Anaheim pepper)
1 cup whole milk
1-3/4 cups instant mashed potato flakes (if you want the chowder thicker, increase by 1/4 cup increments to desired thickness)
Salt and pepper to taste
Crushed red pepper, optional

In a Dutch oven combine chicken, corn and broth. Cover; bring to boiling over high heat. Reduce heat. Simmer 12 minutes or until chicken is no longer pink. Remove chicken and corn to cutting board. Add half the sweet pepper to broth in Dutch oven. Stir in milk and potato flakes (if you want the chowder thicker, continue adding potato flakes in 1/4 cup increments until you get to your desired thickness).

Shred chicken using two forks. Return chicken to Dutch oven. Using a kitchen towel to hold hot corn, cut kernels from cobs. Place corn in Dutch oven; heat through. Season to taste with salt and pepper. Sprinkle each serving with remaining sweet pepper and crushed red pepper.

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Comments

  2. my husband find your website and I am s—–o exciting to see your fabulos food.
    everything look so good.
    I will try this soup this weekend.
    thank you for your all hard work.

    Reply

  7. Your entry yesterday, the bacon wrapped apricots, and also today’s entry, fresh corn chicken chowder recipes are really good keepers for me. When the corn starts producing around here, believe you me, I am going to make that corn chowder recipe. You need that good old comfort food feeling after working as hard as you are now. I hope everything went well out in the vinyard today.

    Reply

  15. This looks fantastic! And, not too difficult – a combination I love. I am hoping for fresh corn from my aunt’s farm this summer, and with it, I will try this.

    Thanks!

    Reply

  17. The soup looks amazing! I love the corn in there! Corn chowder is one of our favorites but I’ve never made it this way.

    It’s damp and rainy in Minnesota too today. Woke up to thunderstorms.

    Reply

  19. Beautiful! Looks so pretty and so good. I bought a great little tool to take corn off the cob at that kitchen store on 3rd street in McMinville. I’m sure you know the one, on a corner, maybe in the same block as Nicks?

    Reply

  27. this site is wonderful i hope to revisit when i have a more defined pallet. they all look amazing but not suited for a college students appetite.also i wish you luck on the winery!

    Reply

  32. *Crosses fingers that the weather continues to cooperate*

    I LOVE LOVE LOVE corn chowder. I don’t think I discovered the bliss that is corn chowder until I was in college and then I resented that everyone I knew had been holding back on me! Love the way you lightened it up a big with chicken and you used fresh corn on the cob to boot. Just lovely!

    Reply

  41. Hi Kathy, I made this chowder tonight and it was great. Fairly quick and easy, too. I can hardly wait until the local corn is ripe and ready to use. It will be so much more fresh tasting. I used ‘fresh’ on the cob corn from a package and while it was good it wasn’t as good as the fresh will be. Thanks so much for all of the yummy recipes. I’ve tried several and been really happy. Keep ’em comin’!

    Reply

  42. I love how the corn sticks together in this chowder.. I haven’t seen a recipe that calls for the corn like that, but I really like it because it increases the texture of this and also because you know it’s fresh corn! I can’t wait to try this recipe… We are chowder fanatics over here. YUM.
    -Sylvia

    Reply

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