This recipe came from my favorite aunt, who shared it with me after serving it while I was visiting her for a weekend. She had served it for the ladies who met at her house for lunch with her Shakespeare group. The recipe for this wonderful soup recipe is said to have come from her neighbor who obtained it from a hospital cafeteria where she had eaten and politely demanded the recipe.
Roasting the corn gives this chowder an added depth. Roast corn on a cookie sheet for 30 minutes at 400 degrees until corn begins to blacken.
Melt butter in a large pot or Dutch oven on medium heat, add onion and raw pepper. Cook until tender. Add chicken, corn, roasted red pepper, pepper flakes, garlic powder, cilantro and bouillon cubes. Add water to cover vegetables and chicken. Simmer for 30 minutes.
Using a jar with a lid, combine 4 cups whole milk and flour. Shake milk and flour until blended. Add to soup mixture. Bring to a boil and then add remaining milk and stir into soup mixture. Remove from heat and serve.
Be careful with the amount of crushed red pepper you add, as it varies in spiciness and can easily be overdone. Start with a teaspoon and add more if you would like to add spiciness to the chowder. I have substituted almond flour to eliminate gluten with success.
Chicken Corn Chowder
This rich, creamy soup is filled with protein and will keep your body warm on a chilly day.
Ingredients
Instructions
- Roast corn on a cookie sheet for 30 minutes at 400 degrees until corn begins to blacken.
- Melt butter in a large pot or Dutch oven on medium heat, add onion and raw pepper. Cook until tender. Add chicken, corn, roasted red pepper, pepper flakes, garlic powder, cilantro and bouillon cubes. Add water to cover vegetables and chicken. Simmer for 30 minutes.
- Using a jar with a lid, combine 4 cups whole milk and flour. Shake milk and flour until blended. Add to soup mixture. Bring to a boil and then add remaining milk and stir into soup mixture. Remove from heat and serve.