It’s cool and fall-like this morning. Nice!
Have we turned a corner? Oh, I hope so…unlike the other day when the weather looked much like fall but was terribly warm and humid outside. I was so in the mood to make soup. So, what did I do?
I made chowder. 😉
On social media, Sue over at TheT2Women blog shared her chicken corn chowder recipe. I printed it and immediately noticed the quantities in the ingredients were not my usual amount.
HH and I eat soup nearly every day during cool weather. We love it. Therefore, when I make soup, I make A LOT OF SOUP so we’ll have leftovers for the freezer. Good thing I organized our freezer. We all should be preparing for winter!
Sue uses her cream soup mix recipe (rather than condensed cream of chicken soup) to make her chowder. I didn’t have the necessary ingredients for the cream soup mix.
All that to say that while Sue got me started in the right direction, I was unable to use her recipes exactly. I’ve given you the links so you can visit her recipe posts to see if you’d like to make them. (Thank you, Sue!)
On a whim, when I served my chowder, I placed a slice of Swiss cheese on top and added a toasted slice of crusty bread. (Onion soup came to mind.)
HH and I were totally blown away by the flavor the cheese added. We mostly stick to Cheddar or Parmesan. Who knew Swiss cheese pairs so well with chicken corn chowder?
If you’ll be making Sue’s cream soup mix and replacing the condensed soup in this recipe, please come back and share with us how it works out.
- 3 celery ribs, diced fine
- ½ medium red onion, diced
- 1 Tablespoon butter
- 2 Tablespoons olive oil
- 1 can cream of chicken soup
- 3 cups chicken broth, divided
- 2 15-oz. cans whole kernel corn, strained
- 3 cups cooked, chopped chicken pieces
- ⅛ teaspoon red cayenne pepper
- Salt and pepper to taste
- Cook celery and onion in butter and oil over medium heat for 10 minutes, topping with lid and adding ½ cup of the broth after 4-5 minutes.
- Stir all remaining ingredients (except cheese) into soup pot and bring to a simmer. Turn heat to low and simmer 10 minutes, stirring occasionally.
- Top each bowl of chowder with a Swiss cheese slice. Serve with toasted bread or crackers.
Have you, by chance, eaten Swiss cheese with corn chowder? Did you love it?
Sharing this post at Metamorphosis Monday.