• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About Me
    • Contact
    • Media Kit
  • Parenting
    • Teen Sons
    • Raising Girls
    • Inspiration
    • Single Mom Chronicles
  • Wellness
    • Fitness
    • Self-Care
    • Easy Meal Ideas
  • Family
    • Travel
    • Philadelphia Area Fun
    • STEM Activities
  • Finances
    • One Income Household Tips
    • Saving & Investing
    • Deals & Coupons
JenOni

Nov 3, 2014

Cooking and Baking By Me: Chicken and Corn Chowder

photo (1)

 

photo credit: cocoamommy

 

  • 6 ears fresh corn
  •  Salt and freshly ground black pepper to taste
  •  4 slices bacon (preferably thick-cut), chopped into 1/4-inch pieces
  •  1 onion, chopped
  •  4 cups low-fat milk
  •  1 tablespoon cornstarch
  •  1/4 cup chopped fresh parsley
  •  1 cup shredded leftover chicken

Make It

1. Shuck the corn, then stand each ear up in a bowl and use a knife to scrape off the kernels; set aside. Put the cobs, 1 cup water, and a sprinkle of salt and pepper in a 4-quart pot with a tight-fitting lid over medium-high heat. Bring to a boil, then lower the heat so the water bubbles gently, cover, and cook for 20 to 30 minutes. Leave the cobs in the pot until you are ready to make the soup, then discard them, reserving the corncob stock.

2. In the last few minutes of cooking the corn, add 1 cup shredded leftover cooked chicken.

3. Meanwhile, in a large skillet over medium heat, cook the bacon until it begins to render its fat and turns golden-brown, about 4 to 6 minutes. Add the onion and cook, stirring occasionally, until soft, another 5 minutes or so.

4. Add the milk, reserved corn kernels, and bacon and onion to the stock, and bring to a boil; lower the heat so that the soup bubbles gently. Cook, uncovered, stirring frequently to prevent scorching, until the corn is tender, about 10 minutes.

5. Whisk the cornstarch in a small bowl with 2 tablespoons water until smooth. Add to the soup, stirring until the soup thickens, about a minute. Taste, adjust the seasoning, garnish with parsley, and serve. **

*recipe credit: Parents Magazine

** I used Perdue Selects Grilled Chicken which is about 9oz .  Next time I will use low-fat Lactaid instead of low-fat regular milk.  I also seasoned with seasoning salt, garlic powder and onion powder for taste at the end.

Filed Under: Cooking and Baking By Me Tagged With: chicken, chowder, corn, parents magazine

Reader Interactions

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badgeShow more posts

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Get To Know AJ

Interests include fitness, nutrition, yummy food and dessert recipes, wellness, and innovative technology. Read More…

Connect with CocoaMommy

  • Email
  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube






Don’t Miss CocoaMommy Updates

Blogging Networks

The Network Niche
SoFab Badge
influnenster-Alanda Find the lowest prices Everywhere
Alanda Josey
Let's collaborate
Dealspotr.com
November 2014
S M T W T F S
 1
2345678
9101112131415
16171819202122
23242526272829
30  
« Oct   Dec »
Copyright © 2009-2016 | All Rights Reserved | Design by JenOni