Veggie Loaded Chicken Corn Chowder

I love Thanksgiving, however, this year, I had generally been a little apprehensive about things.  This year, my traditions are shifting, re-forming, and taking on new shapes, much like the steam rising from a truly comforting bowl of chowder. Okay, I get that sounds a little cheesy. This year, in addition to my turkey legs confit, I also made a small spice and herb roasted chicken. From the leftovers of this chicken emerged this veggie loaded Chicken Corn Chowder.

Navigating the New Normal and Finding my wavelength

Thangiving was all things perfect, surprisingly relaxed and the meal worked out great. You can read more about my thanksgiving musings here.

There is something calming about making soup, esepcially the process of chopping, cutting, sauteing and simmering. If like me, suddenly realize that your already limited time with your children is further shrunk,  there’s a unique bittersweetness that settles in. This Thanksgiving, for the first time, my children spent part of the holiday with their father. It’s a new chapter, a necessary adjustment, and one that, frankly, leaves an echo of quiet in a home after all the noise that was dinner before.

Well, the good thing about soup is that it feeds a crowd. Improptu, I did a mini friendsgiving or sorts. Now, I will confess, that this recipe is a keeper. I see myself making this on repeat over the winter, so despite mediorce pictures, I need to log the recipe. That, and I need to get back to this space.

The Simplicity of a Hug in a Bowl and I think I get Friendsgiving

This is sometimes a need to give a weekend get together a name. Beyond just well a weekend getogether so I kind of get the Friendgiving think. For me, chowder is the culinary equivalent of a cozy blanket and a warm embrace. It’s hearty, forgiving, and deeply satisfying. This particular rendition was a vibrant tapestry of seasonal goodness, a gentle nod to the bounty of autumn, packed with flavor and nourishing goodness. Some notes that make this chowder different is that I use coconut milk and a lot of ginger. It is just different enough to add some perk to the creamy soup.

Veggie Loaded!!

This chowder uses, potatoes, carrots, poblano pepper (do not skip those, that bite helps) and onions, garlic and ginger. All simmered for about 20 minutes, and then simmered further with the chicken and finally finished with coconut milk. I did not add too many herbs, or other things, as my realtor friend is still learning the complexity of my kitchen. The Friday night settled in, good wine always helps!

As we sat around my small table, sharing stories, laughter, and second helpings of chowder, I felt a profound sense of peace. This “Friend-giving” wasn’t a lesser version of holidays past; it was simply different, and in its own way, equally beautiful. It taught me that traditions can evolve, that gratitude can be found in unexpected places, and that sometimes, the warmest hugs come in a bowl, shared with friends who understand.

PrintVeggie Loaded Chicken Corn Chowder

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 10 minutes

Yield: Serves 6

Serving Size: 1 cup

A nice soothing chowder made with hints of ginger and coconut milk.

Ingredients

3 tablespoons olive oil
1 large onion, diced
1 cup of celery thinly sliced
2 cloves of garlic minced
1 tablespoon finely minced ginger
1 poblano pepper, diced
1 red bell pepper, diced
2 carrots, peeled and diced
1 medium sized potato, peeled and dice
1 and 1/2 teaspoons salt, or to taste
1 and half cups of frozen corn divided
1 cup of cubed cooked chicken
1 tablespoon of flour (optional)
1 cup coconut milk
Freshly ground black pepper

Instructions

Heat the oive oil in a heavy bottomed pot.
Add in the chopped onions,celery, garlic and ginver and cook until the aromatics are fragrant.
Add in the pepers, carrots, potatoes, with the sa
lt and half the corn and about 1 cup of water. As this comes to a simmer, puree the remaining corn and add into the mixture and simmer for 20 minutes. At this point the vegetables should be soft. Add in another cup of water and bring to a simmer and add in the chicken and the flour if using. Add in the coconut milk and simmer until your prefered thickness.
Check for seasonings, and enjoy with freshly ground black pepper/3.1https://spicechronicles.com/veggie-loaded-chicken-corn-chowder/

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