Sometimes it starts with a phone call. Even as chefs we express the ‘what’s for dinner’ sentence out loud every once in a while. So when I got a phone call from a friend asking for the chowder recipe I had made for her years ago, I was inspired to make it for my dinner, and even give it a protein update with added chicken. And since corn was still in season, the timing was perfect!
So what happens when you take the best parts of three favourite soups (corn chowder, cream of cauliflower, and chicken pot pie) and roll them into one recipe? You get this creamy chicken, corn & cauliflower chowder, a hearty one-pot meal that everyone will love.
What’s a Chowder anyway? By definition, a chowder is any hearty soup that contains potatoes, often protein (fish & seafood yes, but chicken & bacon too), contains dairy and is thick in texture, often due to the addition of a roux.
A few soup tips we always talk about:
1. Season as you go! Unless you’re using boxed stock (which can be salty), lightly season with each addition. We use Diamond Crystal Kosher Salt.
2. Use more than one fat: yes, bacon fat AND butter start the flavour process here. Read below our Fun Facts on what happens to those fats after one day.
3. Sharpen up your knife skills! A good soup should have everything on one spoon. Brush up on your knife skills HERE!
Place chicken breasts in a mid-sized pot and cover with cold water. The chicken should be fairly snug in the pot.
Add bay leaves, a good pinch of salt, and bring to a gentle simmer. Poach for approximately 20 minutes, or until the chicken is cooked through.
Remove the chicken and set aside to cool. Strain and reserve the poaching liquid to use as part of your broth. Once the chicken is cool enough, shred it into bite-sized pieces.
Continue with the soup: In a large soup pot or Dutch oven, cook the diced bacon with the butter over medium heat until crispy and the fat is rendered.
Add onions and sweat until soft, but not browned.
Stir in celery and carrots to the pot, cooking until softened, about 5 minutes. We always recommend seasoning with a little kosher salt as you go. Save the pepper until the end, or at the table.
Stir in dried thyme and cook for another minute to release its aroma.
Sprinkle the flour over the vegetables and bacon. Stir well to coat everything evenly and cook for 1–2 minutes to remove the raw flour taste.
Slowly stir in 8 cups of liquid. This will definitely include the reserved poaching liquid, plus either extra water or chicken broth to make up the 8 cups.
Add the potatoes and simmer gently until just fork tender.
Add in cauliflower florets and continue to cook for a further 10-15 minutes, until all vegetables are tender.
Stir in the corn kernels and shredded chicken. Let simmer for another 5 minutes to allow the flavours to meld.
Finish the soup by reducing the heat to low and stirring in the cream and chopped parsley.
Season generously with salt and freshly cracked black pepper to taste.
Serve hot, with crusty bread on the side for the ultimate comfort meal!
When a soup or stew sits, all those herbs, spices, and aromatics mingle together, so instead of tasting individual ingredients, you get a harmonious, deep flavour throughout.
Ingredients such as potatoes, beans & rice act like little sponges, and overnight they soak up the flavour from the broth or sauce.
Even the cooling and reheating process boosts the depth of flavour in any soup or stew.
Ok, real science here: as the soup cools, fats solidify, then when you reheat it, everything melts back together intensifying the taste. Moreover, ingredients like garlic, onions, & spices continue to release their flavour compounds even after the cooking stops. That’s why the ‘next day’ version of a curry or chowder feels more developed!
Specifically for stews, the texture of the meat especially benefits. Tough cuts like beef chuck break down even more as they rest, becoming extra tender.
All this said, do you need to plan your life a day in advance? Not at all, anything you make from scratch at home will be delicious, from the first bite to the last!