Monday, October 8, 2012

fresh corn and chicken chowder









Comforting and soothing.  Terrific comfort food or just a great soup for autumn weather.  Super easy to make and although I wouldn't ordinarily serve instant mashed potatoes with a plate of chicken and corn, it works in this soup.

fresh corn and chicken chowder (cookbook: Better Homes & Gardens All-Time Favorites 2012)
12 ounces skinless, boneless chicken breast halves
4 ears of fresh sweet corn
1 (32 ounce) container chicken broth
1/2 cup green sweet pepper, chopped (I used a red pepper)
1 cup milk
1 1/4 cups instant mashed potato flakes
salt and black pepper to taste
crushed red pepper, optional

In a Dutch oven combine chicken, corn and broth.  Cover; bring to boiling over high heat.  Reduce heat then simmer 12 minutes or until chicken is no longer pink.  Remove chicken and corn to cutting board.
Add half the sweet pepper to broth in Dutch oven.  Stir in milk and potato flakes.  Shred chicken using two forks.  Return chicken to Dutch oven.  Using a kitchen towel to hold hot corn, cut kernels from cobs.  Place corn in Dutch oven; heat through.  Season to taste with salt and pepper.  Sprinkle each serving with remaining sweet pepper and if desired, crushed pepper.  Makes 4 servings.

What I have to say- I simplified by using cooked chicken I cooked in the crock pot.  I think it tastes more flavorful that way.  I also cut the corn off the cobs before I put the corn into the soup so I wouldn't have to deal with cutting hot corn.

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