I love a nice thick chowder on a cold day. So I pulled this recipe out - it is January after all. I was looking for some warmth and a good soup.
Cooking the chicken and vegetables gives you a very nice broth base. I added a small amount of salt and pepper, but that’s it.
The chicken basically falls off the bones, so this process is very easy.
If you wanted to save time you could use pre-made chicken broth. I always save and can my leftover broth. If you did this, the cook time would be 20 to 30 minutes.
The cream style corn adds the thickness you are looking for with a nice chowder. In my opinion, it wasn’t quite thick enough. But it was close.
The soup was good. Nothing to special. Just a solid soup with no frills.
CHICKEN AND CORN CHOWDER
1 1/2 Quarts Boiling Water
1 Onion, Sliced
3 Stalks Celery With Leaves, Chopped Fine
1 Carrot, Diced
1 Tablespoon Salt
1 Stewing Chicken
2 Cups Cream Style Corn
2 Hard Cooked Eggs, Chopped Fine
Cut chicken into pieces and place in a kettle with boiling water, onion, celery, carrot, and salt. Cook for 1 1/2 hours. Remove chicken from bones and cut up. Strain broth. Return broth and cut chicken to pot. Add corn, simmer 10 minutes. Garnish with chopped egg.
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