Author Notes
A wonderfully hearty (but low-fat) smokey chicken-corn chowder that will warm you from the inside out. —beetsandbluecheese.com
Ingredients
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3 tablespoons
olive oil
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3
cloves garlic, grated
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2 cups
chopped onion
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1 1/4 cups
cups celery (about 3 stalks), thinly sliced
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1
can mild green chilies (or diced jalapeños)
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3 cups
cups low-fat milk
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2 cups
chicken broth
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1/2 cup
heavy cream
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3/4 teaspoon
salt
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1/2 teaspoon
black pepper
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1/2-1 teaspoons
chipotle chili pepper
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1/2 teaspoon
smoked paprika
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3 1/2 cups
leftover smoked chicken, shredded
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2 cups
fresh or frozen corn kernels
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1
15 oz. can small white beans, drained and rinsed
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1
15 oz. can cream-style corn
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shredded sharp cheddar cheese, for garnish (optional)
Directions
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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.
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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.
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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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