Chicken & Corn Chowder

     Is there anything better in the winter then enjoying a hearty soup for dinner on Sunday night?  Maybe it's just us, but after a jam packed weekend and a Sunday full of errands we always seem to want to end our weekend with comfort food that will leave us full and happy before staring the work week. Soup is our go-to because soup well it's just comforting and in the winter I just crave hot soup 24/7 because it warms my belly and soul.  

We recently acquired several new cookbooks as wedding gifts so we have been testing out some new dishes from our new cookbooks. 

One of my favorite new cookbooks we received is The Weeknight Cook from Williams-Sonoma. Most of the recipes include ingredients  we already have in our fridge and pantry and can be prepared in under an hour which is exactly what this house needs when preparing weeknight meals. 

 

Last Sunday we tried the chicken and corn chowder and it will most certainly become a staple in this household.  As usual we modified  the recipe based upon the ingredients we had in the house and cut out some of the extra calories and fat.  

 

Recipe via Williams-Sonoma

Ingredients:

• 4 bacon slices, chopped -----> we cut this out
• 1 large red bell pepper, seeded and chopped
• 4 cups fresh or frozen corn kernels
• 3/4 lb. Yukon Gold potatoes, cut into 1/2-inch
    chunks
• 3 cups chicken broth
• 1/2 cup dry white wine
• 3/4 lb. boneless, skinless chicken thighs, cut ----> we used chicken breasts
    into 1/2-inch chunks
• 6 green onions, white and pale green parts,
    thinly sliced
• 3 Tbs. minced fresh thyme
• 2 1/2 cups half-and-half ---> we used fat free half and half
• Salt and freshly ground pepper, to taste 

Directions:

Cook the bacon
In a saucepan over medium heat, fry the bacon until crisp, about 5 minutes. Using a slotted spoon, transfer to paper towels to drain. Pour off all but 3 Tbs. of the fat from the pan.

Cook the vegetables and chicken
Add the bell pepper, corn and potatoes to the same pan over medium heat. Cook, stirring frequently, until the peppers are just softened and the corn and potatoes are lightly tinged with gold, 4 to 5 minutes. Add the broth and wine and bring to a boil. Cover and cook until the potatoes are almost tender, about 5 minutes. Add the chicken and cook, covered, until opaque throughout, 5 to 7 minutes.

Finish the chowder
Stir in the green onions, thyme and half-and-half. Bring to a simmer over medium heat, reduce the heat to medium-low and cook, uncovered, until heated through, about 3 minutes. Season with salt and pepper. Ladle the chowder into bowls, sprinkle with the bacon and serve immediately. Serves 4.

Adapted from Williams-Sonoma Food Made Fast Series, Weeknight, by Melanie Barnard (Oxmoor House, 2006).

 

Enjoy!