All I have to say about this soup is...yummy. I love a good corn chowder. Add chicken to that, and I am in heaven. This soup was really tasty and now I am ruined from eating anyone elses corn chowder- this is by far my favorite recipe!
CHICKEN CORN CHOWDER
--------------INGREDIENTS-----------------
2 Chicken Breasts
Salt
Pepper
Adobo
Parsley
Sazon seasoning packet
Olive oil
.......
1 Lb White Corn
1 Lb Yellow Corn
1/2 Red Pepper, minced
4 1/2 Cups Milk
2 Yellow Squash, chopped
2 Zucchini, chopped
Salt
Pepper
Rosemary
Thyme
Sage
3 Bay Leaves
Olive Oil
Chives
Cheddar Cheese
---------PREPARATION--------
Preheat your oven to 400 degrees. Season the chicken with salt,pepper,parsley, and garlic powder on both sides. Drizzle olive oil over chicken. Cook the chicken for 20-30 minutes or until fully cooked in a small pan.
In a large pot, cook your chopped squash and zucchini. Season with salt and pepper and cook until soft for about 10 minutes.
Add 1/2 of the corn to the zucchini and pour in the milk. Cook for 5 minutes, until the corn has defrosted.
Blend zucchini and corn with an immersion blender.
Pour the remaining corn into the large pot along with the sage, thyme, rosemary, and bay leaves. Cook for 20 minutes on medium heat. Season with more salt and pepper if needed.
Pull out the chicken and bacon and chop into large chunks.
With a ladle, pour the soup into your bowls. Top off with cheese, chives, and chicken.
Enjoy!!
