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Fresh corn and chicken chowder

Recipe courtesy of Better Homes and Gardens
 
12 ounces skinless, boneless chicken breast halves or thighs
4 fresh ears of sweet corn
1 32-ounce container reduced-sodium chicken broth
1 small green pepper, chopped
1 cup milk
1¼ cup instant mashed potato flakes
Salt, black pepper and crushed red pepper to taste
 
 
In a Dutch oven combine chicken, corn and chicken broth. Cover and bring to a boil over high heat. Reduce the heat and simmer about 12 minutes, or until chicken is no longer pink. Remove chicken and corn to a cutting board. To the broth, add half of the green pepper. Stir in the milk and potato flakes. Shred the chicken and return to the Dutch oven. Similarly, cut the kernels from the corn cobs and place the kernels in the broth. Heat chowder through before serving and garnishing with the remaining green pepper. Use salt, pepper and red pepper flakes to taste. 




Corn and chicken chowder
From the Pantry

07/10/14
By Lauren Mifsud



 Years ago I made clam chowder. But since I don’t like seafood, I made the entire dish without ever tasting it. The finished product wasn’t terrible, but it also lacked the homemade flavor that you’d hope to find in any dish made with a bit of passion. 

I haven’t made clam chowder since, but when I found this recipe for chicken chowder, I thought it was a recipe I could make — and taste — to perfection. 
The recipe uses a handful of fresh and pantry ingredients, the most interesting of which is instant mashed potato flakes. 
On principle, I’m vehemently against instant potato flakes, even though I’ve never made mashed potatoes with them. To me, they seem like a strange thing to have on hand when regular potatoes aren’t any harder to make and only marginally more expensive. 
I never in a million years would have thought to use potato flakes for anything more than potatoes, but in this recipe they turn the thin chicken broth into a luscious chowder. If you wanted to use real potatoes for this recipe you could — you would just have to increase the cooking time and the salt. 
In addition to potato flakes, the recipe calls for another pantry ingredient: chicken broth. The other ingredients are fresh but can easily be replaced and the recipe tweaked to use leftover or more pantry ingredients like canned corn instead of corn off the cob. While the recipe didn’t take long to make, you could even use a rotisserie chicken that was already cooked and seasoned to cut down on the cooking time and ensure the chicken is thoroughly cooked. 
For the corn, I used kernels from cobs I cooked the day before, so I added them when I added the shredded chicken back to the broth. You could also add canned corn or frozen corn (drain first if using a can, and adjust the cooking time a few minutes if using frozen). 
I cooked the chowder to almost boiling before serving so it was piping hot. In the spirit of potato soup (which this chowder is very reminiscent of), I topped each bowl with a sprinkle of cheese. 
Unlike the clam chowder from years ago, this chowder got sampled as it cooked. I seasoned with salt and pepper as I went, and found that I used more pepper than salt to compensate for the mildly salty potato flakes. I only used a pinch of red pepper at the end to add a bit of heat. 
Overall, this recipe was quick and simple, and the final product was delicious. It utilized a handful of unexpected pantry ingredients, but with the addition of some fresh toppings and veggies was a healthy alternative to takeout on a busy weeknight. — Lauren Mifsud 





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