Fusion Chicken Corn Chowder

Sherry Peyton


East meets West, North meets South, and marry together in one amazing taste sensation. Or at least we liked it. Where corn, and orange peel, jalapenos and noodles kiss. And more. If you like this recipe see others at my site: htt://mybestcookbook.wordpress.com


★★★★★ 1 vote

40 Min
1 Hr 30 Min


  • 4-6 slice
  • 4
    chicken thighs (or other chicken pieces)
  • 1 large
    leek, chopped
  • 1
    carrot, minced
  • 2
    ribs celery, diced
  • 2
    jalapenos, diced (with or without seeds)
  • 3 clove
    garlic, minced
  • 2 tsp
    thyme, dried (2 tbsp fresh)
  • 1 tsp
  • 1 tsp
  • 3 c
    chicken stock (i use unsalted)
  • 2 slice
    orange peel, minced (use a peeler or microplane)
  • 3 c
    corn, fresh, frozen or canned, 1/2 cup reserved
  • 2/3 c
  • 3 c
    cooked noodles

How to Make Fusion Chicken Corn Chowder


  1. Chop the bacon into pieces and place in a soup pot. Render fat and crisp. Place the thighs in the pan and brown on both sides. (I use thighs becaus the meat is easy to remove from the bone, and the dark meat is more flavorful.Use what you like.)
  2. Remove the meat. Add the leeks, carrot, celery and jalapeno, and sweat until softened.
  3. Add the herbs and spices, stock and orange. Add all but the 1/2 cup of corn. Return the thighs to the pot and simmer for about 45 minutes, until chicken is done.
  4. Remove the chicken. I typically make my soups in the morning, so I leave the soup covered on the stove until about 30 minutes before eating.
  5. When the chicken is cooled, take meat off the bone and chop. Use either an immersion blender or remove soup to a blender and puree until not quite smooth.Put the noodles on to cook, and then drain.
  6. Add the cream, and stir,then return the chicken meat and the remaining half cup of corn. Add the noodles. Stir and heat until hot.

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