Roasted Corn and Chicken Chowder




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Introduction

Indulge in the warm and comforting flavors of Roasted Corn and Chicken Chowder, a hearty soup perfect for cozy evenings at home. This recipe combines the sweetness of roasted corn with tender chicken and flavorful roasted red bell peppers in a creamy broth, creating a satisfying meal that the whole family will love.

Why Make This Recipe

Roasted Corn and Chicken Chowder is a delicious and filling dish that is easy to prepare and is sure to please even the pickiest eaters. With simple ingredients and a straightforward cooking process, this chowder is perfect for busy weeknights or lazy weekends when you crave a homemade meal without much effort.

How to Make Roasted Corn and Chicken Chowder

Ingredients:

  • 1 bag (10 oz) Cascadian Farm® frozen premium organic sweet corn, thawed
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 baking potatoes, peeled, cut into 1/2-inch cubes
  • 2 cups Progresso™ chicken broth
  • 2 tablespoons butter or margarine
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups half-and-half
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 cups shredded cooked chicken
  • 3/4 cup chopped drained roasted red bell peppers
  • Chopped fresh cilantro, if desired

Directions:

  1. Heat corn in a skillet until lightly browned. Set aside.
  2. Cook onion in oil until tender. Add potatoes and broth; simmer until potatoes are tender.
  3. In a separate saucepan, make a creamy sauce with butter, flour, half-and-half, salt, and pepper. Add this to the potato mixture. Stir in corn, chicken, and roasted peppers. Simmer.
  4. Serve hot, garnished with fresh cilantro.

How to Serve Roasted Corn and Chicken Chowder

Serve this delicious chowder in bowls, topped with a sprinkle of fresh cilantro for a burst of flavor. Pair it with crusty bread or crackers for a complete meal.

How to Store Roasted Corn and Chicken Chowder

Store any leftovers of this chowder in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave before serving.

Tips to Make Roasted Corn and Chicken Chowder

  • Use leftover cooked chicken or rotisserie chicken for a quick and easy meal prep.
  • For extra flavor, you can add a dash of cayenne pepper or smoked paprika to the chowder.
  • Adjust the thickness of the chowder by adding more or less half-and-half according to your preference.

Variation

For a vegetarian version, substitute the chicken with extra vegetables like zucchini, carrots, and peas. You can also swap the chicken broth with vegetable broth for a meat-free option.

FAQs

  1. Can I freeze this chowder? Yes, you can freeze Roasted Corn and Chicken Chowder in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
  2. Can I use fresh corn instead of frozen? Absolutely! Fresh corn can be a great alternative when in season, simply roast or cook it before adding it to the chowder.
  3. Is it okay to skip the roasted red bell peppers? While the roasted red bell peppers add a nice smoky flavor, you can omit them if you prefer or substitute with sun-dried tomatoes for a different twist.

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