Spicy Smoked Chicken-Corn Chowder

September 17, 2013
0 Ratings
  • Serves many
Author Notes

A wonderfully hearty (but low-fat) smokey chicken-corn chowder that will warm you from the inside out. —

What You'll Need
  • 3 tablespoons olive oil
  • 3 cloves garlic, grated
  • 2 cups chopped onion
  • 1 1/4 cups cups celery (about 3 stalks), thinly sliced
  • 1 can mild green chilies (or diced jalapeños)
  • 3 cups cups low-fat milk
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2-1 teaspoons chipotle chili pepper
  • 1/2 teaspoon smoked paprika
  • 3 1/2 cups leftover smoked chicken, shredded
  • 2 cups fresh or frozen corn kernels
  • 1 15 oz. can small white beans, drained and rinsed
  • 1 15 oz. can cream-style corn
  • shredded sharp cheddar cheese, for garnish (optional)
  1. Heat the oil in a large stockpot over a medium flame. Add the garlic, onion, celery and chilies and cook until tender, about 5 minutes.
  2. Stir in all the remaining ingredients, cover and bring to a boil. Reduce heat to simmer and cook until corn and beans are tender and the chicken is heated through, about 8-10 minutes.
  3. Ladle into bowls, top with shredded cheddar and serve with a side of homemade cornbread. (I think this chowder is even better after its sat overnight so I usually make it the day before I intend to serve it.)

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