AIEC employees share favorite soups
Nancy’s Paradise Corn Chowder
By Nancy Rhoads McDonald, Marketing Administrator
- 1 pre-cooked small chicken breast cubed
- 1 stick butter
- 1 small onion diced
- 1 large carrot diced
- 1 large celery stalk diced
- 2 cloves garlic diced
- 1/2 c. all-purpose flour
- 3 c. shoe peg (white) and yellow corn (preferably fresh, but frozen will work too)
- 3 c. Kitchen Basics chicken stock
- 2 c. half and half
- 1 T. ground nutmeg
- 1/8 tsp. ground red pepper
- 2 T. Riley’s all-purpose seasoning
- Salt and pepper to taste
- Melt butter in a large saucepan over medium heat.
- Add carrots and celery and cook for about 5 minutes.
- Add onion and garlic and simmer for 8 minutes.
- Add flour and stir to make a roux. Cook until roux begins to brown (this will take a while, so be patient).
- Once roux has browned, take pan off stove and let roux come to room temperature.
- Pour half and half into small saucepan and warm it slowly.
- Once roux has cooled, mix corn and chicken stock in another large saucepan and heat until boiling, then turn temperature down and simmer for 8 minutes.
- Carefully and slowly pour corn and stock mixture into the pan with the roux. Mix continuously. It will become very thick.
- Add half and half to the thickened mixture and stir. Add diced chicken, nutmeg, red pepper, Riley’s seasoning and salt and pepper to taste.
- Cook long enough for the flavors to meld. Be careful not to overcook the soup or the chicken and corn will become rubbery.