RCI-SP.002.0053.001
Chicken and Corn Chowder
Chicken and Corn Chowder from the Recidemia collection
Prep20 min
Cook30 min
Total50 min
Servings4
Difficultyintermediate
Ingredients
- 2 tablespoons
- onion1/4 cupchopped
- celery1/4 cupchopped
- jalapeño pepper1 unitseeded and minced
- 2 tablespoons
- 3 cups
- skinless and boneless chicken2 cupschopped
- 1 1/2 cups
- fresh or 1/4 teaspoon dried thyme1 teaspoon
- 1/4 teaspoon
- 1/8 teaspoon
- -3/4 oz. can of creamed corn1 14 unit
Method
1
Melt butter or margarine in a large pot over medium heat. Add the chopped onion, celery, and minced jalapeño pepper, and cook for 3-4 minutes until the vegetables soften.
4 minutes
2
Sprinkle the all-purpose flour over the vegetable mixture and stir continuously for 1 minute to create a roux, ensuring no lumps form.
1 minutes
3
Gradually pour in the milk while stirring constantly to prevent lumps from forming in the chowder base.
2 minutes
4
Add the chopped chicken, corn kernels, thyme, ground red pepper, and salt to the pot. Stir well to combine all ingredients.
1 minutes
5
Stir in the can of creamed corn until fully incorporated into the chowder.
1 minutes
6
Bring the chowder to a gentle simmer over medium heat, stirring occasionally, for 15-20 minutes until the chicken is cooked through and the flavors meld.
18 minutes
7
Taste the chowder and adjust seasoning with additional salt and ground red pepper if needed. Serve hot in bowls.