This recipe comes from Fitness Food. A hearty – but healthy! – chowder made with chicken, corn, and veggies.
What’s with all the poaching this week? And isn’t poaching illegal?
Different kind of poaching. But I know what you mean — the enchiladas, the tuna, now this. Not sure. Maybe it’s like when all of a sudden there’s 20 zombie movies coming out, or books being written about Ben Franklin or something.
Wait a minute — why is this “Ecuadorian” Chicken Corn Chowder?
Well, it’s not really, but that’s where these bowls that Thad and Abbie got for us are from.
Sneaky! Well, it’s still really good, in spite of your false advertising.
…and the portions are huge!
Ecuadorian Chicken Corn Chowder
1/2 lb chicken breast fillet
4 cups chicken stock
1 large onion, diced
2 potatoes, diced
1 stalk celery, diced
1 large carrot, grated
14 1/2 oz can creamed corn
11 oz can corn kernels, drained
1/2 cup skim milk
3 tbsp parsley, finely chopped
Cut 2-3 slits across the thickest part of the chicken fillet. Heat the stock in a large saucepan over medium heat, and poach the chicken fillet for 10 minutes or until just cooked through. Remove the chicken and set aside. When cool, use two forks to shred.
Add the onion, potatoes, celery, and carrot to the stock. Bring to a boil, then lower the heat and simmer for 20 minutes or until the potatoes are done.
Stir in the creamed corn, corn, milk, chicken, and parsley, and stir until heated through.
4 ServingsPrint This Recipe