If you’ve ever read this blog before then you know how difficult I find it to follow a recipe exactly as written. Even when I set out to play by the rules, I find myself making a little change here and there. No recipe is safe from my tweaking including as it turns out, one of my own.
Last January I posted a Chicken-Corn Chowder recipe that was crazy delicious, but also a little on the heavy side. I suppose my rational was that when the temps outside are frigidly cold you want a comforting, hearty meal that will not only fill your belly but also make you feel warm and toasty inside. However since it’s Summer (and heavy and toasty is the last way I’m hoping to feel), I happen to have both heavy cream lingering in my fridge from my Julia Child homage and a container of leftover smoked chicken looking for reinvention, I thought I’d revisit this recipe and see if I could tweak it up a bit.
It turns out that by simply swapping a little diary for chicken broth, using canned creamed corn (I know, the blasphemy!) and kicking up the spices a bit I had a tasty and way less filling meal on the table in no time flat. I do so love when things fall into place! The original recipe is still a good one, don’t get me wrong, but this one it’s just a little bit closer to perfect.
Spicy Smoked Chicken-Corn Chowder
I used leftover smoked chicken (we’ve been on a bit of a smoking jag around here) but leftover roasted or store-bought rotisserie would work just as well.
3 tbsp. olive oil
3 cloves garlic, grated
2 cups chopped onion
1 1/4 cups celery (about 3 stalks), thinly sliced
1 can mild green chilies (or diced jalapeños)
3 cups low-fat milk
2 cups chicken broth
1/2 cup heavy cream
3/4 tsp. salt
1/2 tsp. black pepper
1/2-1 tsp. chipotle chili pepper
1/2 tsp. smoked paprika
3 1/2 cups leftover smoked chicken, shredded
2 cups fresh or frozen corn kernels
1 15 oz. can small white beans, drained and rinsed
1 15 oz. can cream-style corn
shredded sharp cheddar cheese, for garnish (optional)
- Heat the oil in a large stockpot over a medium flame. Add the garlic, onion, celery and chilies and cook until tender, about 5 minutes.
- Stir in all the remaining ingredients, cover and bring to a boil. Reduce heat to simmer and cook until corn and beans are tender and the chicken is heated through, about 8-10 minutes.
- Ladle into bowls, top with shredded cheddar and serve with a side of cornbread. (I think this chowder is even better after its sat overnight so I usually make it the day before I intend to serve it.)