Tuesday, November 20, 2012

Chicken Corn Chowder

My kids are not big soup eaters, but they will eat chowders. 
I guess it has something to do with actually getting food on their spoons.

Their favorite chowder is chicken corn chowder. It has all their favorite things in it; chicken, corn and potatoes.

Chicken Corn Chowder

9 medium-large chicken breasts
16 oz frozen corn
2-3 cans creamed corn
6-9 hard boiled eggs, sliced (I only use the whites)
2 - 32oz boxes chicken broth
9 medium-large potatoes

1. In a large stockpot, boil the chicken breasts until cooked through.
2. Once the chicken is cooked, shred the chicken. You can check out a super easy way to shred chicken here.
3. Peel and cube the potatoes.
4. Pour the chicken stock in a large stock pot and add the cubed potatoes to it.
5. Boil the potatoes until they are easy to poke with a fork, about 30 minutes.
6. Remove and reserve 2-3 cups of the chicken stock used to boil the potatoes, leave the potatoes and remaining chicken stock in the pot.
7. Add corn, creamed corn, shredded chicken, and eggs to the potatoes and simmer until you get the consistency you want. If you would like it thinner use the reserved chicken broth here, if not you may discard the leftover chicken broth.
8. Season with salt and pepper to taste.
9. Serve with crackers, and enjoy!

Note: This chowder freezes very well, but I recommend leaving the egg out, because the egg white does not freeze well. You can add the eggs after you thaw the chowder or leave it out all together.

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