PERFECT CHICKEN CORN CHOWDER

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Perfect Chicken Corn Chowder image

I've never had a better one. Been making this for years. Use a chablis, sauvignon blanc or any not-sweet similar white wine; it need not be a great wine but the wine DOES add that certain something. I've even been known to add a tiny splash of dry sherry at the finish. The soup is filling and delicious. Also freezes well. A vintage recipe, from my "olde" recipe file. I'll tell you how old it is: it calls for 17 oz. cans of creamed corn! I have no idea where the recipe came from originally!

Provided by Jezski

Categories     Chowders

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 12

4 lbs chicken pieces
1 onion, peeled & studded with 6 cloves
2 carrots, chopped
2 stalks celery, chopped
1 bay leaf
2 cups water
2 cups dry white wine
2 cups potatoes, diced (2 large)
2 (14 3/4 ounce) cans creamed corn
2 cups milk
salt and pepper, if needed
2 tablespoons parsley, chopped

Steps:

  • Put chicken, chopped veg, bay leaf, water and 1 cup wine in pot and simmer 1 hour.
  • Remove chicken and veg, and simmer potatoes in the broth.
  • Meanwhile chunk chicken. Discard bay leaf and cloves.
  • Puree carrots, celery and potatoes. Return chicken and vegs to soup.
  • Add remaining wine, corn and milk. Salt and pepper if needed. Heat until hot.
  • Sprinkle with parsley.

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