Beyond Chicken Corn Chowder

White bowl, on a Butcher Block counter top, full of Chicken Corn Chowder.

The Best Corn Chowder has Chicken

I can’t say enough about this recipe. Plus, I love practically anything “Chowder” so, it’s safe to say, being the author and all, that I might be a little bias. A Chowder is defined as a soup made with milk and/or cream, also a roux for thickening and the addition of seafood or vegetables or both. There are two other common ingredients, however, found in most Chowders; chopped onion and potatoes.

There are many different recipes out there, in this great abyss we call the web. Clam Chowder has always been one of my favorites and I like to make mine with bacon. There is of course other Seafood recipes, similar to this one, that add chunks of fish or shrimp and, of course, simple potato or corn chowder recipes.

For this particular chowder, I decided to step it up and make it chunky; like a stew. That’s why I’m calling it, “Beyond” Chicken Corn Chowder. I combined Chicken Chowder with Corn Chowder and I threw in a few more vegetables. In fact, the beautiful thing about this recipe, is it is interchangeable. It can be made with just the vegetables or the addition of Seafood, instead of Chicken.

If you want to make a vegetable chowder, just leave the chicken out and use a vegetable broth instead. If you want a Clam chowder, exchange the chicken broth for Clam juice and add chopped Clams instead. The same goes for seafood… shrimp or fish. Just swap the broth and the meat and your chowder flavor will follow.

Bulk of the Ingredients for Chicken Corn Chowder; A bag of Frozen Peas & Carrots, Corn, 2 bowls of Chopped Onion and Potatoes and a package of 5 Boneless Skinless chicken thighs.
Green Diamond Skillet with 5 seasoned and fully cooked Boneless Skinless Chicken thighs.
Large pot on the stove top full of the starting makes of a chicken corn chowder; chopped onion, butter seasoned potatoes.
One full ladle serving, over the soup pot, of chicken corn chowder.
One spoonful of chicken corn chowder, taken from a white bowl with a full serving of soup, on the counter.

Chicken Corn Chowder Ingredients: 8 to 10 servings

4 tbsp Butter
2 Russet Potatoes, cut into 1/2″ inch pieces
1 Onion, diced
1 cup peas, frozen bag
1 cup Carrot, frozen bag
1 cup Corn, frozen bag
1/3 cup Flour, all purpose
1 cup White Wine, sweet (I used homemade Roscatto)
1 qt Chicken Broth
1 cup Heavy Whipping Cream
1 lbs Chicken, 1″ inch cut portions
1 tsp Italian Seasoning or Parsley, dried
1/2 tsp Blackened Seasoning
1/4 tsp White Pepper

Kosher Salt and Pepper to taste

Season Boneless Chicken Thighs with Kosher Salt and Pepper
and Blackened Seasoning. Could also use a dash of Cayenne
for spicier taste buds.

This Chowder is EXCELLENT for any recipe;
Clams, Chicken, fish and seafood or plain Corn Chowder.

Start the cooking in a large pot by adding the butter first, then the garlic, onion, carrot, corn and peas, then flour, wine and broth. Bring it to a boil, then add the potato(Tater Tots) and whipping cream. Stir until thickened and reduce heat to a
simmer. Add the Cod and season with dried Parsley, Kosher Salt and Pepper, Blackened Seasoning and white pepper.

Be sure to watch the short video tutorial and I’ll demonstrate exactly how to make this Chicken Corn Chowder.

Cheese Sauce

4 pictures collaged. Cheese Sauce, Cheese Sauce over Broccoli, over Tator Tots and on a Cheesesteak.

Velveeta Cheese Sauce

This is one of the easiest and tastiest Cheese Sauce recipes out there. Unfortunately, for some, you’re not going to be happy with the source or it’s availability because it absolutely is a processed cheese and it’s not sold globally. So, if you don’t like processed cheese, this is NOT the recipe for you. If Velveeta Cheese isn’t available where you live, maybe Amazon can get it there for you to try and decide.

Just know, for those don’t mind processed cheese, that this sauce is amazing and it goes great on everything, including Macaroni. You probably noticed the other examples I filmed and pictured with cheese sauce on them; Broccoli, Tater Tots and Cheesesteak. You can also turn this into a great Nacho Cheese Sauce by simply adding chopped Jalapeno Peppers instead of Parsley.

Velveeta Cheese Sauce in a Green dish on a Butcher Block Counter top.

Cheese Sauce Ingredients:

1 cup Velveeta Cheese
1 cup Half and Half
1 tsp Parsley, dried
1 tsp Chives, dried
1/4 tsp Blackened Seasoning

Be sure to follow the instructions in the video tutorial and I’ll show you exactly how to make this amazing Velveeta Cheese Sauce.

Cheese Sauce recipe video tutorial by PoorMansGourmet.

Fried Mozzarella

Four Fried Mozzarella patties, plated with a ramekin of pizza sauce.

The BEST Fried Mozzarella

Everyone claims to have the “best” recipe for what ever they’re advertising but I’m telling you right now that nobody makes they’re Fried Mozzarella like this because they’re not using the right cheese. And, once I show you what I’m talking about, you’ll be convinced that I’m right and that this is, without a doubt, the best Fried Cheese.

Layered pieces of Low Moisture Mozzarella cheese laid down like dominoes on a plate.

The Perfect Cheese

I have memories of ordering Cheese sticks at Denny’s after the local bars would send us home for the night. I thought that they were amazing but, the truth was, I was just drunk because those Mozzarella sticks were crap as soon as they went cold. The batter sucked and the cheese got hard and rubber. Well, no more I say.

The secret to my Fried Mozzarella is Low Moisture Mozzarella. You’ve probably seen it at your grocery store or even had it melted on a Margherita Pizza. I serve it up sometimes with Cured meats like Prosciutto and Dry Copa or Genoa, sliced fruit and crackers. It’s a little bit saltier than regular Mozzarella, so there’s more flavor, and it’s got a lot more elasticity to it when it’s melted, because of the low moisture content; which is generally about 45 to 52% compared to the regular, as high as 60%.

A plate of breaded and battered Mozzarella ready for the to be fried.

Fried Cheese Breading and Batter

In this recipe, I don’t use a batter to coat the Mozzarella Cheese before frying. Instead, I use a basic seasoned flour, egg wash and seasoned bread crumbs breading or, in this case, Panko.

In the video tutorial, I instruct you to add a double layer of this coating. This is very important because it will create a wall around the cheese, as it melts in the frying oil, and it will prevent the melted cheese from leaking out into the pan or fryer which, in turn, creates a huge mess.

I fry these in hot oil, for just a few minutes, until they turn golden brown, let them cool on paper towels and serve with Pizza Sauce.

Fried Mozzarella video tutorial by PoorMansGourmet.
Fried Mozzarella Ingredients: Makes 12

1 pckg Mozzarella, low moisture
1/4 cup Flour, all purpose
1/4 tsp, Old Bay
4 eggs, for egg wash
1/4 cup Water, for egg wash
1 1/2 cup Bread Crumbs, Seasoned
1 cup Vegetable Oil, for frying

Fry for 2 minutes at 350° Fahrenheit.

Follow the instructions in the short video tutorial and I’ll show you exactly how to make the best Fried Mozzarella.