Nothing says comfort like a big ol’ bowl of chowder. Or soup for that matter. And this chowder really could be called a soup, but since there’s so much going on in it, I call it a chowder. It’s thick because of all the ingredients, and the potatoes do release some starch which adds a slight thickening, but not much. So you can call it a soup or a chowder- I just call it “gooooood”.
It’s summer right now, but this chowder is perfect any time of year. I prefer to use dark meat for this recipe. I think it adds more flavor. But, you could use white meat if you prefer. The amount of broth versus water in this recipe really depends on how rich you want the chowder broth to be. I like a very rich broth so I use a little less water. The beauty of this chowder is that there are no hard rules, you can adjust the amounts of things to suit your taste buds. If you like a lot of corn, by all means throw more in. If you’re not a huge fan of potatoes only use one. Or leave it out altogether. Have fun with it. It really is a pot of deliciousness that I’m sure you’ll love.
Chicken and Corn Chowder-serves at least 6
- Chicken legs or bone-in thighs: 6 pack (I use Harvest Land chicken legs)
- 4 cups Chicken Broth (I use Kitchen Basics because it’s allergen-free)
- 3-4 cups of water
- 1/8 cup sugar
- 1 can (14.5oz) dice tomatoes ( I use Muir Glen Organics)
- 4 small sized potatoes diced (I like Yukon Gold)
- ¼ cup finely diced onion
- 1 can of corn (15oz.), or half a bag of frozen corn ( I use frozen organic sweet white corn from Whole Foods)
- 2 tbsp. oil (vegetable, canola, whatever you prefer, just probably not olive)
- 4 tbsp. of butter/margarine (Earth Balance)
- Garlic powder, onion powder, season salt (The Trio) to taste
- Black pepper to taste
Here we go….
Season chicken pieces to taste using The Trio-that’s what I call my basic seasoning ingredients that I use for just about every piece of meat I cook (garlic powder, onion powder, season salt). The amount really depends on how well seasoned you like your meat. However, I will tell you that the seasoning from the chicken is really what’s going to season the chowder, so go a little heavier than you normally would on the seasonings. Just a smidge.
Brown chicken pieces in oiled skillet over medium to medium-high heat. Be sure to turn periodically to evenly brown the chicken. We’re not cooking the chicken all the way through here, just getting a nice brown color to it. Probably 15 minutes worth of browning.
Remove chicken from skillet and set aside. In same skillet caramelize chopped onion, but be careful not to burn it. Deglaze the pan with a small amount of water, and be sure to scrape up all brown bits from the bottom of the pan. (mmmmmh…now that’s where the flavor is!) Pour this into stock pot of your choice. Just make sure it’s deep enough to handle the amount of chowder. To this, add your broth and water and bring to a boil. Next add your chicken, corn, tomatoes and sugar. Lower heat to medium-low and cover. Allow to simmer for 1 hour.
After 1 hour add your potatoes, butter, and black pepper. Cover and continue simmering for another 20 mins just until your potatoes are tender, but not cooking away to mush. The time will depend on how small your potato pieces are. And that’s it!