For some inexplicable reason I am obsessed with corn chowder. No matter where I go, if they have it on the menu I order it. This hearty filling soup/stew is a great addition to any ones dinner menu.The perfect blend of this chowders smoky flavor mixed in with a sweet bite that hits you in the end with a spicy mild punch you’ll be just as obsessed as I am.








  • SarahLasry


  • 2 cup chicken broth

  • 2 boneless, skinless chicken breast

  • - salt and pepper

  • 1 package smoked turkey (about 5-6 pieces)

  • 4 pieces pastrami

  • 1 onion, chopped

  • ½ tsp chili powder

  • ¼ tsp cilantro

  • ¼ tsp cayenne pepper

  • 1 tsp garlic powder

  • ½ tsp curry powder (optional)

  • 2 (15 oz) can creamed corn

  • 1 can white and yellow corn niblets

  • ½ cup soy milk

  1. Bring chicken broth to a boil in a medium saucepan. Season chicken with salt and pepper and add to pot with broth. Simmer, covered, over medium-low heat 10-15 minutes, flipping chicken half way through. Transfer chicken to plate and reserve broth. Shred chicken into bite size pieces.

  2. Cook smoked turkey, pastrami and onion in soup pot with the spices for about 5 minutes. Add all corn, cook for 2 minutes. Add reserved chicken broth and bring to a boil. Simmer over medium heat until slightly thickened. Stir in soy milk and chicken and let it cook for another 5 minutes.

  3. Tips: While I love homemade chicken stock, I almost never have time these days to make it fresh. The key to a good grocery chicken stock is too look for one that has a short ingredient list that includes vegetables like carrots, celery and onions.




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