By Michael Harris-Arzon, The Simplistic Professional
When I moved to New York after college, that first winter was utterly brutal. I mean, I had never experienced cold like that before. A friend of mine turned me onto corn chowder and it became my new favorite food. I must have eaten it 3 – 4 times a week that winter.
Like most recipes, my chowder has evolved over the years and now, I couldn’t be happier with the outcome. Now that we have moved to a warmer climate, I don’t get as many chances to make this amazing meal. I know, realistically it can be made anytime of the year, but habits are hard to break and I just don’t think about making it unless it’s cold outside. The kids think this is very funny, by the way.
- 4 Cups Chicken Broth, Low Sodium
- 2 Cups Heavy Cream
- 2 Large Chicken Breasts, Medium Sized Pieces
- 1 Ham Steak, Medium Size Cubes
- 2 Large Baking Potatoes, Diced Medium (skin on or off, whichever is your preference)
- 1 Small Orange Bell Pepper, Deseeded and Diced Small
- 1 Can Corn
- 1 Large Yellow Onion, Chopped Medium
- 2 Cloves Garlic, Minced
- 1 Tbs Italian Seasoning
- 2 Tbs Butter, Unsalted
- Fresh Parsley, Rough Chopped
- Splash of Olive Oil
- Pinch of Salt
- Pinch of White Pepper (If Available), Otherwise Cracked Black Pepper
- 4-6 Round Loaves of Bread To Use As Bowls
- In a large stock pot, add your olive oil and butter, melt over medium-high heat. Once the butter is melted, add your onions and garlic. Cook until your onions are translucent (sweated).
- Once your onions are sweated, add your chicken and ham pieces. Cook for about 7-10 minutes, until the chicken is cooked and the ham pieces have started to brown and get crispy along the edges.
- Next, add your remaining ingredients, the diced potatoes, can of corn, chicken broth, heavy cream, salt, pepper and Italian seasoning, Bring to a low boil, stirring occasionally.
- Finally, once you have brought your chowder to a low boil, reduce the heat to low / simmer and cook for about an hour, stirring occasionally until the potatoes are cooked through.
- While your chowder is simmering, using a serrated knife remove the center of your loaf of bread and cut into medium size chunks for those whom wish to dip into the chowder.
- When your chowder is done and you are ready to plate, using a soup ladle fill your bread bowl with the chicken, corn and ham chowder then garnish with your orange bell peppers and a pinch of fresh parsley.
- Enjoy this updated classic Corn Chowder with friends and family anytime of the year.