Chicken, Corn, and Rice Chowder

It is freezing cold in NC, with a forecast low for this morning of 17 degrees.  Brrr. Maybe we should have moved further south? 😉

2014-10-28 14.27.14Days like today just cry out for soup. I made this one for lunch with a friend a friend a few weeks ago.  It is a great use for leftover chicken and rice, if you have some on hand.  I used white rice last time, but cooked brown or wild rice works, too.   Just be sure it is fully cooked before adding it to the soup.

Chicken, Corn, and Rice Chowder

  • Servings: 6-10
  • Print

Ingredients:

4 Tbsp.       Olive Oil

3                Carrots, Finely Diced

3                Stalks Celery, Finely Diced

1               Onion, Diced

2 Cans       Corn (or 1 bag of frozen)

2 lbs.         Cooked Chicken, Shredded

1 Can        Creamed Corn

6 Cups      Chicken Broth

½ Cup      Cold Water

¼ Cup      Corn Starch

2 Tbsp.     Each, Herbs de Province and Creole Seasoning (I use Emeril’s Essence)

1 Cup       Dry Rice, cooked per package instructions (White, Brown, Wild, or some combination would work)

1 Cup       Half and Half

½ Cup      Sour Cream

                  Salt and Pepper to taste

Directions:

  1. Heat olive oil in a Dutch oven over medium High Heat. Add onion, carrot, and celery. Cook until the vegetables start to soften, 5-10 minutes.
  2. Add the corn (whole kernels only, not the creamed corn). Continue cooking, stirring occasionally, until vegetables begin to brown.
  3. Add chicken, creamed corn, chicken broth, Herbs de Province, and Creole seasoning. Bring to a boil.
  4. Stir corn starch into cold water until completely dissolved. Mix into soup and return to a boil.
  5. Reduce the heat to low. Cover and simmer for at least 1 hour.
  6. Add the cooked rice to the soup, and heat through.
  7. Mix the half and half and sour cream in a medium bowl. Add a few ladles of soup to the bowl to temper the cream. Add the cream mixture to the soup.
  8. Let simmer for 5 minutes, then serve.

Note: At step 3 all ingredients could be put in a crock pot. Add the cornstarch and water and cook on high for 3-4 hours or on low for 6-8 hours. Add the cooked rice, half and half and sour cream 10 minutes before serving to warm through.

2014-10-28 14.27.09Unfortunately, we jumped right into this yummy soup, and forgot to take any pictures of it all platted up, but this should give you an idea of the rich, creamy goodness in this hearty chowder.

Just a quick tip: if you like to make up a big batch of soup on the weekend to eat over the course of the week, you may want to hold off on adding the rice, adding it to the bowls and serving the soup over it instead so your rice doesn’t get mushy while sitting in the fridge.

What’s your favorite chilly-day food? Which do you prefer: cream soups, broth soups, or hearty stews? 

And is it just me, or does it seem really cold really early this year? I think I’ll go back to snuggling under the blanket with my mini space heater (also known as the puppy)! 🙂

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Susi Borath finds time to write between freelance marketing jobs, minor league baseball games, creating new cookie recipes, and juggling more laundry than any two people should be able to produce. You can find more about her at http://susiborath.com or follow @susiborath on Twitter.

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