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.
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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