Summer Potato, Chicken and Corn Chowder with Asparagus Tips
Summer is in full swing and the produce is fresh and sweet! Nothing says Summer like beautiful sweet corn, just harvested, so tasty. Growing up we would eat corn on the cob by the bag full! We made anything and everything with corn. I am so excited to be creating my own recipes now with my family. I told my husband I have a soup idea and every ingredient I wanted in it, then made it right away. This creamy potato, chicken, corn chowder is impressively delicious and healthy! Toss some asparagus tips in there, top with bacon and fresh parmesan…. let the fireworks begin!
We love to invite friends over for an impromptu lunch. Gathering together over delicious food is so joyful and makes for the best fellowship!
The aroma of garlic and onion sautéing in a pan is one of the most beautiful smells in the world. Nostalgia is huge for me especially with cooking. The smell carries through every room and makes the house a home. Cooking onion and garlic will always and forever remind me of my beloved Mom Mom’s house. :)
Recipe:
Ingredients
2 Tbsp olive oil
1 yellow onion , diced
4 cloves garlic , chopped
2 medium carrots peeled -chopped (Chop in food processor)
2 medium zucchini , grated ( I like to chop in food processor)
1/2 cup of sweet corn nibblets (I use organic canned sweet corn strained) (Save some extra corn to sprinkle in at end)
4 large Yukon Gold potatoes , cut into medium-sized chunks
3 boneless chicken breasts
1/2 cup asparagus tips chopped in 1 inch or so sections
3 cups chicken stock (add a little more if needed for desired thickness)
1 cup milk (Sub non dairy milk for allergies)
salt and pepper for seasoning
1/4 tsp turmeric
1/4 tsp thyme
a few sprinkles of Italian seasoning (Optional)
2 Tbsp butter - I like to stir in the soup at the end ( I use Earth Balance non dairy soy free)
Optional toppings -freshly grated parmesan, fresh bacon bits, oyster crackers
Instructions
Bake chicken in a little olive oil for 25 minutes at 350. (The chicken won’t be 100% cooked but mostly. When the soup is made we add at the end and simmer for 5 minutes to cook the rest of the way - That way it isn’t tough.
Add olive oil to a large pot and sauté the onion until soft and translucent. Add the garlic and sauté for 1 minute longer. Add carrots. Add corn.
Add the grated zucchini and sauté for 1-2 minutes.
add spices (I add salt towards the end before blending)
in a small pot boil some asparagus tips - then chop into 1-2 inch sections
Add the potatoes, milk and chicken stock and bring to boil. Once boiling turn down to a simmer and simmer for 20 minutes.
Turn off the heat - (add salt) With a slotted spoon scoop a few potato chunks (about a cup worth) out and put on a cutting board. Using a handheld blender (immersion blender) blend the soup until smooth and creamy.
chop the chicken into bite size pieces and add to soup
add asparagus to soup
chop the extra potatoes that were scooped out into small bites and add to soup
add a few sprinkles of corn nibblets to the soup (This way the soup is creamy but now has potato, chicken, corn and asparagus bits)
Stir in the grated parmesan and butter if using and season with salt and pepper. Serve hot & Enjoy!
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