End of Summer Corn & Chicken Chowder
I revisit a rendition of this cozy soup every time the autumn itch hits, but September is the perfect time because the market tables are still piled high with summer produce. September is the perfect time to make use of the gorgeous produce still coming out of gardens until the first frost hits. My family devours a pot of this every time I make it, regardless of the 90 degree heat. I love it served with cornbread or sourdough bread for a more filling dinner and relish the leftovers for lunch the next day. You can certainly prepare this in a slow cooker or instant pot with just a few minutes of prep time before hand!
Ingredients:
Makes 8 servings
1 tablespoon butter
1 onion, diced
6 cloves of garlic, minced
2 stalks of celery, diced
1 bell pepper, diced
1 zucchini, diced
4 large or 8 small red potatoes, diced
2 cups frozen corn
1 rotisserie chicken, shredded
2 teaspoons smoked paprika
2 teaspoons salt
1 tablespoon fresh oregano, minced
a splash of white or red wine vinegar
about 8 cups chicken broth, enough to just cover the veggies and chicken
1 cup of half and half
Directions:
You can make this in a large pot or a slow cooker/instant pot for a nourishing meal after a busy day. I love to saute all of the veggies before adding the liquid and simmering to bring out the flavors. Start by melting the butter and adding the onion, garlic, and celery. Let them cook in the butter until fragrant and starting to brown a bit. Add the bell pepper, zucchini, potatoes, corn, shredded chicken, paprika, salt, and oregano. Stir to combine. Pour the chicken broth and vinegar over top until it’s just covering everything. Put the lid on and let it simmer for about 30 minutes, or until the zucchini and bell pepper are soft. Just before serving, add the half and half and stir though. Enjoy! If you’re using a slow cooker, you can saute the veggies first as I describe above and then combine everything else (besides the half and half!) in the slow cooker to cook on low for 6 hours or so. If you’re using an instant pot, you can saute the veggies right in the instant pot before adding the rest of the ingredients (besides the half and half) and cooking on low pressure for 30 minutes.
