This elegant chicken corn chowder delivers the rich, hearty sensibilities of a fine soup with a delicate manner. The Yukon Gold potatoes and fresh mixture of vegetables balances the shredded chicken and smoky taste.

  • 4 T olive oil

  • 1 C carrot, diced (2 med)

  • 1 C onion, diced (1 med)

  • 1 C celery, diced (2 stalks)

  • 4 cloves garlic, minced

  • 4 C Yukon gold potatoes, diced (3 large), do not peel

  • 2 1/2 C chicken stock, preferably homemade

  • 2 1/2 C whole milk

  • 2 C shredded chicken

  • 2 C fresh corn, can use frozen

  • 3 T liquid smoke

  • salt and pepper to taste

  • 3 T butter

  • 1/4 C flour

  • 1C whole milk

Step One

Heat oil over medium heat, once hot, add the carrot, onion, celery and garlic and sauté until just soft, approximately 4 minutes.

Step Two

Add the potatoes and sauté another 4 minutes until onion is translucent.

Step Three

Add the next 6 ingredients and bring to a boil. Reduce to a simmer and simmer covered for about a half hour or until potatoes are tender.

Step Four

While the soup is simmering melt the butter in a small saucepan. Whisk in the flour and cook for 2 minutes until slightly golden. Slowly whisk in the milk.

Step Five

Stir the mixture you just made into the soup and season with salt and pepper to taste.

Similar Posts:

Chef Tiffany provides catering, personal chef services, kitchen coaching, and restaurant consulting services in Minneapolis, St. Paul, and the greater Twin Cities area of Minnesota. Chef Tiffany is a classically trained chef and is certified in safety and sanitation as well as fully educated in nutrition and health. Whether you need a caterer, personal chef, kitchen coach or restaurant consultant, Chef Tiffany is your perfect choice.