Chicken (or Turkey) Corn Chowder

One of my goals with this blog was to write about one of my great passions – cooking (and consequently, eating). And since my kids are always asking me for recipes, it just seemed easier to post them here than to continually write them down and email them. I’m also queen of the “hurl it in a pan and pray” style of cooking; some of my best recipes utilize things laying around the kitchen, including leftovers.

Tonight I was staring at leftover turkey (I roasted one last weekend) and a can of creamed corn I’d gotten on sale. Then I realized I had carrots, onions, potatoes, celery, frozen corn, canned chicken broth and half and half. Turkey corn chowder! One of the ultimate comfort foods of winter, and once you make it yourself you’ll never buy another can of Campbell’s Select. It’s certainly cheaper and most definitely tastier. Coupled with homemade biscuits, which are also a snap to throw together (and will assure you’ll never buy another can of those pre-made things), you couldn’t ask for a more satisfying, cold-weather dinner.

Chicken (or Turkey) Corn Chowder
serves 6 to 8
2 cups chopped, cooked chicken or turkey (leftovers are fine)
2 medium carrots, peeled and sliced
2 stalks celery, sliced
1/2 medium yellow onion, roughly chopped
2 – 3 tablespoons butter
1 large potato, peeled and cubed
2 cans reduced sodium, fat-free chicken broth (or homemade broth if you’ve got it)
2 cups water
1 can creamed corn
1 cup frozen corn
1/2 cup half and half
1/2 cup milk
2 tablespoons all-purpose flour
salt, pepper and garlic powder to taste

In a large pot over medium heat, melt butter; gently sautée carrots, celery and onions until the onion is soft and almost translucent.

Add water, chicken broth and potatoes – raise heat until mixture boils, then lower heat and simmer until potatoes are almost, but not quite, tender, about 10 minutes.

Stir in chicken (or turkey), creamed corn, frozen corn and half and half. Mix the flour into the the milk well with a fork or whisk and stir into soup. Season to taste with salt, pepper and garlic powder. Simmer until the potatoes are done and the mixture is thickened slightly.

Baking Powder Biscuits
makes 8 – 10 biscuits
2 cups all-purpose flour
1 teaspoon salt (I use kosher salt)
4 teaspoons baking powder
3 tablespoons vegetable shortening
3/4 cup milk

Preheat oven to 400 degrees.

Sift the dry ingredients together. In a large mixing bowl, blend the shortening into the flour with a pastry knife or fork. Make a well in the center. Into this pour all the milk at once. Stir only until all the flour is moistened. Toss on a lightly floured board or counter and knead for 20 seconds. Pat or roll 1/2 inch thick. Cut into rounds and place on an ungreased cookie sheet. Re-roll scraps and continue to cut until all the dough is used. Bake for 10 – 15 minutes or until golden brown.