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- 1 Tbsp canola oil (15 mL)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 celery stalks, diced (save any leaves)
- 2 carrots, diced
- 2 medium potatoes, diced
- 2 sprigs fresh thyme (1 tsp dried)
- 1/2 tsp basil (2 mL)
- 1/2 tsp oregano (2 mL)
- 3 Tbsp flour (45 mL)
- 3 cups chicken stock (750 mL)
- 1/2 Tbsp white or red wine vinegar (8 mL)
- 1 can evaporated milk (370mL)
- 2 cups cooked shredded or cubed chicken (500 mL)
- 1 1/2 cups corn kernels (cooked, canned or frozen) (325 mL)
- 1/2 red pepper, diced
- 1/8 tsp cayenne pepper (as desired) (1mL)
- salt and black pepper to taste
- 2 green onions, chopped
- 1 Tbsp celery leaves, chopped (optional) (15 mL)
- parsley or green onions to garnish
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- Heat oil over medium high heat in a large soup pot.
- Sauté onions, celery and carrots until softened, about 3 to 5 minutes. Stir frequently.
- Add potatoes, thyme, basil and oregano. Cook for 1 minute until herbs become fragrant.
- Sprinkle flour over the mix and cook for 1 minute.
- Stir in soup stock and vinegar, stirring constantly until boiling and slightly thickened. Reduce heat, cover and simmer until potatoes are fork tender, about 10 to 12 minutes.
- Add evaporated milk and stir well.
- Add cooked chicken, corn and red pepper and heat through, about 3 to 5 minutes.
- Taste and adjust seasoning with cayenne pepper, salt and black pepper.
- Add chopped green onion and celery leaves (if available) to soup and stir just to distribute and gently heat. They’ll add a lovely bright green color and a fresh taste to the soup.
- Garnish each bowl with parsley sprigs or chopped green onions.
Notes: If you don’t have leftover, pre-cooked chicken cut 2 boneless chicken breasts or 3 boneless chicken thighs into bite size pieces and sauté in 1 Tbsp canola oil until cooked through.
Chicken Corn Chowder
A hearty soup that eats like a meal. Perfect for using carrots, onions and potatoes.
