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.

Scotch Eggs

Hard Boiled Scotch Eggs

I love Scotch Eggs and if you are at all a fan of breakfast food, you’ll love them too if you don’t already.  What this recipe consists of is basically just a boiled egg that is wrapped in a thin layer of sausage, then rolled in seasoned bread crumbs and fried.  They are very simple to make and very tasty.  Though, I do prepare a hard boiled version of this recipe, it is very common for the eggs to have a runny yoke in the middle.  So if that’s something you prefer, you will most likely have to cook soft boiled eggs instead and that’s entirely up to you.

How To Make Scotch Eggs

For this Scotch Eggs Recipe, start by boiling the eggs, then set out 3 bowls for dipping.  Season the flour with the salt, pepper and paprika in one bowl.  In another, beat the eggs to make a wash.  In the third bowl you will add the bread crumbs.  If you are using the stuffing, add the crumbs to a food processor with the parsley and pulse until smooth.  Cut the Sausage into 12 equal portions, then press and roll flat until each is about 1/4 of an inch thick, then wrap around each boiled egg pinching off the excess and pressing with both palms together with light pressure to form each shape.  Then roll in flour, then the egg wash and bread crumbs, again applying pressure with both palms but firmly to assure the crumbs stick.  Then let them rest for 5 minutes before frying.  For deep fryers, cook at 350 for 3 1/2 Minutes.  For pan frying, cook in 1 1/2 inches of oil for about 8 minutes, on low heat, turning over once.  Dab on paper towels then serve your Scotch Eggs or refrigerate.

Scotch Eggs Ingredients:Herb Seasoned Stuffing

1 dozen Boiled Eggs
1 1/2 lbs Pork Sausage
2 eggs, for wash
1 cup Seasoned Flour
1/2 tsp Salt
1/2 tsp Black Pepper
1/3 tsp Paprika
1 cup Seasoned Stuffing Bread Crumbs, (or Panko)
1 pull fresh Parsley, 2 tbsp worth
Oil for frying

Be sure to watch the short video tutorial demonstrating this Scotch Eggs recipe.

Clam Chowder with Bacon

Clam ChowderClam Chowder Anytime!

Bacon Clam Chowder just makes sense, doesn’t it?  I know this soup is most appreciated in the colder months of the year, but I just couldn’t resist.  Personally I could have it prepared like this anytime and still love it.  Also, there’s just something about putting a hot chili or creamy soup in a large toasted bread bowl that just screams, “Let’s Eat”!  So if you’ve got this on the menu when I sit down to eat, you know what I’m ordering.

This Clam Chowder, in my opinion, is much more flavorful than standard recipes.  The three most important ingredients in this soup that really make it pop are the onions, the clam juice and of course our beloved, Bacon.  These ingredients make the Clam Chowder unmistakably delicious.  It’s true, the only other vegetable I add are chopped Russet Potatoes, but I find the extra addition of Celery and Carrots aren’t necessary, in order to bring the full color and flavor of this recipe about.  Though you are more than welcome to add them if you’d like, it really doesn’t matter.  It’s just a personal preference, that’s all.  I think you could even get away with adding corn if you wanted to.

Clam Chowder Ingredients:

4 strips of bacon sliced into 1/4 pieces
1/2 Chopped Onion
1 tsp Sugar
2 tbsp Butter (Salted or Unsalted)
2 tbsp White Wine (Cooking Wine or Red Wine is fine)
1/2 cup Flour
2 cans of minced clams with juice
1 qt Heavy Whipping Cream
2 Chopped Russet Potatoes (or your favorite)
1 tbsp Black Pepper
Salt to taste
2 tbsp Fresh Chopped Parsley

Absolutely Babysit this soup.  It’s very temperamental, in my opinion.  On Medium High heat, cook your bacon and onions.  Season with a shake of black pepper and add the sugar to help caramelizing the onions.  Then add the butter and Cooking Wine.  Once that has melted, stir in the flour and almost immediately add the clams.  The cream will follow shortly after, a half cup at a time to start, then bring to a light boil, stir and add another half cup. Once half of the quart of cream has been added, you can add the rest all at once.  Stir really well, then taste it for seasoning, then add the pepper and your taste for salt.  Now the potatoes can go in and you can reduce the heat to a simmer, stirring frequently.  It’s very important to keep from burning the bottom.  Using a thicker pan will help this tremendously.  Once the potatoes are cooked, 10 to 15 minutes, add the parsley and serve your Clam Chowder in a bowl, cup or toasted bread bowl.