It is soup weather not only up here in Ohio, but down in Maggie’s Virginia. Let’s see what she’s cooked up!
This is another dish I had never heard of until I spent a summer in Pennsylvania. I have always loved soups and this one kills. Cream, corn, and chicken. What a great combination. I’ve changed this up a bit over the years to get the seasoning the way I like it, so go ahead and play with this to suit your own taste. I’ve added Old Bay and Sherry. I’ve seen recipes that call for cayenne and green chiles in this, but that is just too far from the original for me. But you can try it!
I love the blended flavors and textures of the sweet crunch of corn, savory chicken, cream and sherry. While this is great in the summer when sweet corn is in season, I prefer it in winter. This is a perfect dinner on a chilly day with some crusty bread. And the “quick” version of using frozen corn and potatoes and a rotisserie chicken makes it super easy!
Chicken and Corn Chowder
What you need:
6 ears of fresh sweet corn, or one 16 oz bag of frozen corn & 1 can of creamed corn
6 slices of bacon, chopped
3 medium potatoes (can also use 3 cups frozen diced potatoes)
2 Tbs flour
2 cups whole milk
2 cup heavy whipping cream
2 cups chicken stock
2 tsp Old Bay seasoning
1 tsp dried parsley flakes
½ tsp dried thyme
¼ cup sherry
2 cups roasted chicken, shredded (Rotisserie chicken is perfect!)
Salt and pepper to taste
What you do:
In a stockpot, fry the bacon. When crisp remove the bacon from the pot, leave drippings. Set bacon aside. Peel and dice the potatoes (or use frozen diced potatoes). Slice the scallions very thin, and separate the whites from the greens. Place potatoes and white scallion bits into the pot, and cook over medium heat until the scallions have softened- about three minutes or so. Add the flour, and cook for another minute, stirring constantly to blend the flour. Now add milk, cream, chicken stock, and dried spices. Mix well. Bring to a boil over medium heat, stirring occasionally. Reduce heat to medium-low and simmer for 15 minutes, or until the potatoes are tender. Add corn. If you use fresh corn, use a sharp knife to remove kernels, then scrape the back of the knife over the cob to release the pulp. Add chicken and sherry. Cook until heated through- probably another 1- minutes. Garnish with scallion greens, bacon, and grated cheddar cheese.