Creamy Chicken and Corn Chowder

This post featuring cozy winter soups is a collaboration with the blogs: Country Homemaking and Church Street Homestead.

Please go to the blog Country Homemaking to get the recipe for this healthy cozy wintertime favorite! Homemade Chicken Noodle Soup!

 

Church Street Homestead made this creamy old-fashioned favorite, perfect for a chilly day! Tuscan Tomato Soup.

 

 

Please go to these beautiful blogs for the recipes and to see how these ladies are handcrafting a beautiful life!

Creamy chicken and corn chowder is one of our family’s favorite soups. The cozy flavors of Fall are featured in this soup and we look forward to enjoying it throughout the colder seasons.  Because chicken bone broth is the base for this soup, it contains extra gut-healthy benefits. 

When fall arrives here in Texas almost all of our meals start with bone broth. This Creamy Chicken and Corn Chowder is cozy enough to serve around the wood stove but is also perfect for elegant holiday meals. We consume lots of bone broth for a rich source of collagen. Bone broth is easily digested and has a healing effect on our digestive system. This chicken and corn chowder uses many ingredients that we grow on our farm. Our family eats seasonally so this special soup is only enjoyed during the fall/winter seasons. 

Eating Seasonally

At our farm we try to grow and raise all of our food. Eating within the season is a priority and we find it simplifies our life. At this time we have something available from the garden and orchard to eat 10 months of the year. It took several years to implement but eating seasonally is a natural fit with our intentional slow-living lifestyle. I really love not having to spend so much time storing food, and we find it so fulfilling to grow and raise our own ‘real food’.  When you eat in the seasons you really embrace the beautiful bounty offered within that season.

Chicken Bone Broth

We have been raising our own chickens for meat and broth for many years. Our chickens have the ultimate chicken life. They freely roam in a 5 acre high game fenced area and enjoy fermented grains and clabber from our abundance of raw milk as well as leftovers from our cream pea field. In return we receive gorgeous golden yolked eggs, rich bone broth, and meat. Our farmstead is organic and regenerative, with everything in a symbiotic relationship. Each spring we hatch out several batches of chicks in our Hova-bator incubator. The roosters are harvested in the fall for meat and bone broth. We have not bought chicken at the store in 15 years. Our system works great, is very cost-effective, and further adds to our food security. I think it is so important to buy humanely-sourced chickens and know your farmer. Remember your health is a reflection of the food you eat.  

To me, chicken means nutritious bone broth. and 100% of our harvest goes to bone broth. During two seasons of the year we eat soups made with chicken or beef bone broth almost daily. I highly recommend making your own bone broth for the most nutritious soup.

Growing your own ingredients for Creamy Chicken and Corn Chowder

I think trying to grow as much of your food as possible is wise, so each year we add a new crop. We have really fine-tuned what we grow because growing something your family doesn’t love and won’t eat is a waste of time. I grow only what we will eat and like. I have my tried and true recipes and I do my best to source each ingredient. Here is an example: I have been making this soup for 15 years so growing pumpkins, potatoes, onions, and red bell peppers really helps. Raising chickens gives us meat and bone broth, our jersey cows provide butter and cream, so look how many ingredients we produced right here at our farm!

Creamy Chicken and Corn Chowder Ingredients

• 2 cups of diced chicken
• 4 cups chicken bone broth
• 5 strips of bacon
• 2 tablespoons unsalted butter
• 1/4 cup flour, I use einkorn (arrowroot works as well) 
• 1 onion
• 1 red bell pepper
• 4 cups pumpkin or butternut squash
• 4 cups diced potatoes
• 2 cups frozen corn
• 1/2 cup heavy cream
• garnish with cilantro and chives

What you need for this recipe

• Stock pot-at least a 6 quart
• cutting board
• knives
• wooden spoon

How to make Chicken and Corn Chowder

1. Cook 5 strips of bacon until crisp, then remove and set aside
2. Melt 2 tablespoons butter in the same pan to cook 1 diced onion and 1 diced red bell pepper until soft.
3. Sprinkle 1/4 cup of flour over vegetables and stir for 1 minute, then add
4. 4 cups of chicken bone broth, Bring to a simmer.
5. Add 4 cups diced potatoes and 4 cups of diced pumpkin, simmer until soft.
6. To the pot add 2 cups of organic frozen corn and 2 cups of diced cooked chicken.
7. Cook until hot then add 1/2 cup of heavy cream and reserved crispy bacon.
8. Add chopped green onions very last and garnish with cilantro.

What to serve with Creamy Chicken and Corn Chowder

• A mixed green salad with dried cranberries and pecans is delicious served with this soup. We have a video and recipe for a beautiful Fall salad right here. We use this dressing recipe on collard salad also.
• Homemade Sourdough Bread preferably made with Einkorn.
• Sourdough Crackers, for an easy recipe go to: Sourdough Einkorn Crackers

Tips

• Before dicing the pumpkin cook it in the oven for a few minutes to soften it a bit. This will make dicing the pumpkin so much easier and safer.
• Avoid overcooking the diced pumpkin and potatoes in the soup because they will become mushy.
• If you are grain-free then use arrowroot to thicken your soup and leave out the frozen corn.
• Use organic local ingredients if possible.
• Make your own chicken bone broth from scratch.

Creamy Chicken and Corn Chowder

Print

Ingredients

• 2 cups of diced chicken
• 4 cups chicken bone broth
• 5 strips of bacon
• 2 tablespoons unsalted butter
• 1/4 cup flour, I use einkorn (arrowroot works as well) 
• 1 onion
• 1 red bell pepper
• 4 cups pumpkin or butternut squash
• 4 cups diced potatoes
• 2 cups frozen corn
• 1/2 cup heavy cream
• garnish with cilantro and chives

Instructions

1. Cook 5 strips of bacon until crisp, then remove and set aside
2. Melt 2 tablespoons butter in the same pan to cook 1 diced onion and 1 diced red bell pepper until soft.
3. Sprinkle 1/4 cup of flour over vegetables and stir for 1 minute, then add
4. 4 cups of chicken bone broth, Bring to a simmer.
5. Add 4 cups diced potatoes and 4 cups of diced pumpkin, simmer until soft.
6. To the pot add 2 cups of organic frozen corn and 2 cups of diced cooked chicken.
7. Cook until hot then add 1/2 cup of heavy cream and reserved crispy bacon.
8. Add chopped green onions very last and garnish with cilantro. 

Notes

• Before dicing the pumpkin cook it in the oven for a few minutes to soften it a bit.  This will make dicing the pumpkin so much easier and safer.
• Avoid overcooking the diced pumpkin and potatoes in the soup because they will become mushy.
• If you are grain-free then use arrowroot to thicken your soup and leave out the frozen corn.
• Use organic local ingredients if possible.
• Make your own chicken bone broth from scratch.

 

 

WE HOPE WE HAVE INSPIRED, EDUCATED, AND HELPED GUIDE YOU IN LIVING A SIMPLE INTENTIONAL LIFE.

BEST,

Caren

PROVERBS 31: 27: She watches over the affairs of her household
    and does not eat the bread of idleness. 28: Her children arise and call her blessed;
    her husband also, and he praises her.