A delicious way to use up the leftovers of a chicken. Corn, potatoes and chicken in a creamy, thick stew.
In order for one person to use a whole chicken without waste, soup must be made. For one chicken, I can usually get enough rich bone broth from the carcass to make two small batches of soup. This chicken corn chowder is a nice way to remix the dark meat.
Chicken corn chowder is a great way to use up the leftovers of a chicken. Boil the carcass with vegetable scraps overnight for broth.
Start by making a roux. This is melted butter and flour. combine the two over medium heat and stir until slightly browned and pasty.
Remove the cooked roux and set aside. It won’t be needed again until the end.
Clean the pan and add butter. Sauté chopped onions – how many is for preference. Pictured is one small onion.
Sauté onions until softened.
Add garlic. The amount is dependent on preference. This is 3 cloves, crushed and minced.
Pictured is three small russet potatoes, chopped. I am making enough soup for 2 people.
Add chicken stock to cover. Make your own chicken stock by boiling the carcass of the chicken overnight. Cover the pot and allow the stock to come to a low boil. Cook until potatoes are tender.
When the potatoes are tender, add a teaspoon of lemon juice. This will brighten up the flavor of the broth.
Add seasonings. As with cooking anything, salt and season each layer as it is added to the pot. I like to also add a bit of spice.
Add shredded chicken, whatever you have on hand, to the pot. Pictured is one leg and thigh, with some other random meat I pulled from the carcass.
Pictured is one can of corn, although less could be used. Frozen corn would also make a fine substitute. Mix the chicken and corn into the pot.
Add 2 c. milk, or enough to cover the meat and vegetables. slowly bring everything to a boil.
Bring the soup to a boil after adding the milk.
Add the roux to the boiling soup and stir vigorously. The soup will thicken quickly. Before it gets as thick as you would like, remove from heat. It will thicken as it stands.
Soup will be thick, but the thickness depends on how much roux is added. If the soup gets too thick, add some milk or stock to thin it out.