Chicken and Corn Chowder, by Beverly Hicks Burch

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Any good Southern gal knows Southern Living is the Bible for all things Southern…food, travel decorating, entertaining and gardening. That is at least until Southern Living became a Time, Inc. publication…that’s almost sacrilegious in the heart of a true Southerner. As hard as they try, the magazine just doesn’t seem the same, and I’m not the first person to utter that sentiment. What has happened to Southern Living would kinda be like moving the publishing offices of Yankee Magazine (the magazine for all things “Down East” and Northern) to downtown Atlanta. It’s just wrong…

To let you know how long I’ve been a devotee of Southern Living, today’s recipe is an adaptation of a recipe from the Feb. 1983 issue. The original recipe called for cooking chicken (stewing it from scratch in water). I have made this chowder many times…in and for sickness and health…just for the pleasure of it and for the comfort of it. But, as you know I have fallen in love with using Rotisserie chicken for cooking. So I adapted this beloved recipe.

After more than our fair share of leftovers after Turkey Day (and with a possible 8 to 10 inches of snow on the way) I thought it was a good time to whip up a pot of Chicken and Corn Chowder. Oh, and a bonus…it’s super, duper easy to make!

Chicken and Corn Chowder

4 cups low sodium chicken broth

½ rotisserie chicken, chopped or shredded

2 potatoes, chopped

2 carrots, chopped

1 17 oz. can creamed style corn

1 15 oz. can tomato sauce

½ teaspoon kosher salt

½ teaspoon sugar

¼ teaspoon ground pepper

1. Peel and chop potatoes and carrots. Place in 4 cups of low sodium chicken broth and bring to a boil. Add the ½ teaspoon kosher salt and ½ teaspoon sugar. Cover, reduce heat and simmer 10 to 12 minutes.

2. Add chicken, creamed style corn, tomato sauce and pepper. Cover and simmer an additional 15 minutes or until vegetable are tender.

Enjoy!!

Chicken and Corn Chowder

© 2011 Beverly Hicks Burch All Rights Reserved.

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