Corn Chowder is a soup I have been eating for as long as I can remember, and one that I have always enjoyed. The version I grew up with and made up until today is made from pantry staples, onions, potatoes, creamed corn and evaporated milk… nothing too fresh about it, but to me, it’s a total comfort food.
- 1 medium onion, diced
- 1 clove garlic, minced
- 1 tbsp canola or vegetable oil
- 1/4 cup diced red bell pepper
- 2 tbsp finely chopped jalapenos (I used the sliced bottled ones)
- 1 large boneless, skinless chicken breast, chopped into bite-sized cubes
- 3 medium-sized potatoes, also chopped into bite-sized cubes
- 1/2 tsp ground cumin
- S&P to taste
- Approximately 2 cups low-sodium chicken broth
- 2 10oz cans of creamed corn
- 1 can of evaporated milk (I used 2%)
- Grated cheddar cheese for garnish
In a large pot or Dutch oven, heat oil and soften the onion, red peppers, garlic and jalapenos. Add in the cumin, chicken and potatoes, cooking until the chicken is cooked on the outside. Add chicken stock enough to not quite cover the potatoes. Allow to simmer covered until the potatoes are tender and then add in the corn and milk. Stir over low heat to warm through and season with S&P if necessary.
Leftovers heat up beautifully if you have any.