I love that this chowder had all the ingredients that my kids love, they devour this stuff. Of course we all like it the best with some saltine crackers crushed up on top. It really brings this soup up a level. But the best part of all, this chowder all cooks up in one pot! Less dishes is always a win in my book.
Bacon – six sliced, cooked and chopped. chicken breasts – two large chicken breasts, cut into bite sized pieces. You can also use boneless skinless chicken thighs. Red bell pepper – one whole pepper, finely diced Minced garlic – dice two cloves garlic, or pre-minced garlic for this chowder recipe Chicken broth – four cups regular or low-sodium chicken broth Potatoes – two large russet potatoes, peeled and diced. You can also try Yukon golds or other small gold potatoes. frozen corn – one and a half cups of frozen corn kernels is my favorite for this recipe. However, canned corn works just fine too. Flour – half a cup, all purpose flour Milk – two cups, any kind of milk you like. Shredded cheddar cheese – two cups sharp cheddar, Monterrey Jack, just about any kind of your favorite cheese. Salt and pepper – to taste
Green onions Dash of cayenne pepper for extra heat Jalapeño Green pepper Carrots Rosemary Thyme Slice of avocado for garnish Smoked paprika Chopped fresh cilantro
Basically, chowder is a thicker kind of soup and is generally cream-based. Soup can be all kinds of flavors, but the commonality among the “soup” distinction is the fact that is has a thinner broth. Chowder lends itself to a heartier, thicker base that actually has origins in the New England area. That’s why certain kinds of clam chowder have the distinction of being “New England Clam Chowder.” Most chowders have a white sauce base, but if you’ve heard the distinction of a “Manhattan chowder” that’s because those chowders have a tomato base. Originally, chowder was more a fishermen’s stew, made with seafood. Today, however, there are all kinds of chowders, including vegetable, corn, potato, chicken and more.
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