• November 21, 2011

    Chicken Corn Chowder


    I just spoke my mind to a man who was rude to me in the grocery line. Here is what I learned:

    Lesson #1: Rude grocery line people (unsurprisingly) do not like being told that you hope strangers are kinder to them than they are to strangers.

    Lesson #2: Men who are mean to girls buying butter and sugar are probably chemically imbalanced. Do not anger them.

    Lesson #3 (the big one): Don’t waste your time/breath/energy trying to rationalize with irrational people (applicable across the board, not just co-liner-uppers).

    Lesson #4: Be extra nice in grocery lines to make up for the fatheads of the world.

    The reason I share this story, is that I just saw an ad for Kmart opening at 5 am for Black Friday. The angry liner uppers are going to be sleep deprived. Beware. And be nice to strangers. For the entire holiday season and beyond. Okay?

    Also, make corn chowder. It will make your world a better place.

    This is one of the first things my mama taught me how to cook. It was a revelation to my 9 year old self. I think I ate the whole pot.

    Sweet corn in a creamy soup with potatoes. What could be more comforting? Especially when served with buttered whole wheat biscuits.

    I added chicken to make it a heartier meal-in-a-bowl, but feel free to keep it vegetarian – it is unwaveringly delicious either way.

    Chicken Corn Chowder

    Serves 4.

    • 2 tbsp butter

    • 1/2 onion

    • 2 medium potatoes, peeled and diced

    • 12 ounce can corn, plus liquid

    • 2 cups milk

    • 1 1/2 cups chicken broth (or more if needed)

    • 3-4 boneless skinless chicken thighs, cut into bite sized pieces

    • 1/8 tsp cayenne

    • salt and pepper

    • 2 tbsp minced fresh parsley, optional

    1. Melt butter in a large saucepan over medium heat. Add onions and cook until translucent, about 5 minutes.

    2. Add potatoes, corn, milk, chicken broth, and chicken thighs. Bring to a boil, skim off foam, then reduce and simmer 20-30 minutes, until potatoes are tender and chicken is cooked through.

    3. Transfer 2 cups of soup to blender; puree, then return to soup pot. Season with cayenne, salt and pepper. Stir in parsley, if using, or sprinkle on top of individual bowls as a garnish.


    Hi, I'm Jenn! I'm in the Foodess kitchen making a spectacular mess + something delicious, in roughly equal parts. Join me for seasonal baking punctuated by globally-inspired comfort recipes and (healthy-ish) dinspiration, plus with lots of tips and resources. So happy that you're here!

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