I had a rather eventful morning today.
Aside from waging in a battle of wits with a seven year old about whether or not she should be wearing a jacket (in 9 degree weather and before my morning coffee), I realized after she was in the school and back home that due to the fussy morning we had, I neglected to pack her lunch inside her bag. So back to the school I went. Shortly after that, I waited in a 20 minute drive-thru lineup for a large double-double, one hash brown (my son loves those things) and two yogurt parfaits. I don’t know where my mind was because after driving away nearly 15 minutes after on the way to Winners to find some new boots and pick up a pair of socks for my son, did I realize they forgot to hand me my coffee. *insert growl and massive eye roll*
This mama needed her coffee. Finally after getting my large double-double, I headed back to my destination. At this point, my son was bored and just wanted to go home (and we didn’t even get into store yet). After a 20 minute browse-through, I grabbed a few items I needed (or that my son needed), and rushed towards check-out. Suddenly I heard a loud shatter on the floor below me. I already knew my son was holding onto my phone. I handed it to him in the last 5 minutes before I finished up for my sanity and his entertainment. I picked up my phone, turned it over and felt like my heart shattered into a million pieces — much like my screen looked. *insert all the curse words* I quickly checked to see if it was still working – *phew*, it was. Then I placed it into my purse, took a deep sign, and checked out. Literally. Not metaphorically, although at this point it kind of felt like it.
So this is the kind of day that requires a little comfort. And I cannot think of something more warm and comforting then a big hefty bowl of my favourite creamy chicken corn chowder.
This is my absolute favourite chowder recipe after having scoured the internet to find it. I fell in love with this recipe after having it at the Storytellers Café during our stay in the Grand Californian Hotel in Disneyland this past Spring. It was perfectly seasoned, with tasty strips of rotisserie chicken, charred corn and cilantro. If you don’t like cilantro, you can omit but I think it really amps up the flavour in this dish (and probably a big reason why I loved it so much – I love cilantro!).
After finding the recipe on the Disney Food Blog here, I decided to try it at home. I did make some minor revisions for my taste, but this is now my go-to chowder every single time.
And now with the weather dipping, there isn’t a better time to try this delicious and creamy chicken corn chowder at home. I make enough for a big pot so I always have leftovers. I haven’t tried freezing it yet but I’m sure it should be able to freeze well for a few weeks. I will definitely try it next time!
The great thing about this recipe is that it’s so easy to make and will satisfy the pickiest eater. It may not be on the “healthy list” but hey, you’ve got your protein, your veggies, your carbs, and your calcium. 🙂 Plus it’s a full meal in a bowl and oh-so-good. Enjoy!
- -4 ears fresh corn, unchecked (or a can of corn, drained)
- -2 slices bacon, diced
- -1 tbsp diced onion
- -1 tsp chopped garlic
- -1 Yukon Gold potato, peeled and diced
- -4 cups chicken stock
- -6 tbsp butter
- -6 tbsp all-purpose flour
- -2 cups heavy cream
- -1 cup pulled chicken meat (I use a rotisserie chicken)
- -4-6 slices bacon for garnish
- -1 jalapeño, de-seeded and minced
- -Coarse salt and freshly ground pepper, to taste
- -Chopped Cilantro, for garnish
- 1) Preheat oven to 350 degrees Fahrenheit
- 2) To roast corn, put whole ears in their husks on baking sheet. On a second baking sheet, place 4 strips of bacon. Put both baking sheets into preheated oven for 25-30 minutes.
- 3) While corn and baking is roasting, pull apart strips of the rotisserie chicken (I prefer the white meat but my family likes some dark meat as well). Then cut up the onions and garlic, potatoes and two raw strips of bacon.
- 4) Sauté bacon in big pot and then add onion and garlic and sauté until transparent but not brown
- 5) Add the roasted corn, potatoes and jalapeño and then the chicken stock and bring to a simmer. Cover the pot.
- 6) Meanwhile, in a separate sauté pan, melt butter over medium heat. Add flour, incorporating with a wire whisk until the mixture is smooth. Cook 3-4 minutes, stirring, until mixture begins to loosen slightly.
- 7) Let the mixture cool and then add the cooled butter/flour mixture to the simmering broth, incorporating with a wire whisk. Stir often to keep from sticking to the bottom of pan. Simmer 30-40 minutes.
- 8) Add the heavy cream and pulled chicken meat, salt, pepper and some cilantro. Simmer for another 10 minutes.
- 9) Ladle into small bowls, garnish with chopped bacon and fresh cilantro and serve.