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Cajun Chicken Corn Chowder with Collard Greens

Something about soup is so comforting. For me, it brings back memories of Sundays, when my mom would cook her chicken noodle soup. The soup would sit in the crock pot all Sunday until we were ready to eat. After a few hours, all you could smell were flavorful aromas coming together beautifully throughout our home. Anyways, the moral of this story is that nothing is better than a good flavorful soup.

Now, not to sound too cocky, but it may be very possible that soups are my specialty. My boyfriend calls me the “Soup Queen”, and I gladly wear that title.  Whether my mad soup skills were passed down from my mom is to be determined, but for now we can give her some credit.

I thought to myself a few days ago that I wanted some corn chowder. However, I did not want just any corn chowder. I love foods with a kick, a little bit of spice. So why not add some kick to a corn chowder? I also have been wanting to incorporate collard greens, which are in season right now. It all came together so perfectly, a southern style Cajun Chicken Corn Chowder.

You may be wondering what what collard greens are. Well one, collard greens is actually a rap song name, so apparently this veg has some street cred and you will too, if you cook with it. Collard greens also are super good for you. Collard greens contain an antioxidant named glutathione. If you look it up, some even claim it is “The Mother of All Antioxidants”. Some health benefits that collard green’s provide are detoxifying the body, boosting immune response, lowering cholesterol, supporting digestion, and many other perks.

As I was cooking this Cajun Chicken Corn Chowder, I knew it was going to be a good one. The smells from the spice were mesmerizing and only developed further as I continued to cook. Whether you are entertaining on a cloudy day, drinking chardonnay, or bringing the weekend to a close, this Cajun Chicken Corn Chowder most definitely will hit the spot.

Print Recipe

Cajun Chicken Corn Chowder with Collard Greens

Serves: 8

Cooking Time: 1 hr

Ingredients

• 1.5 # or 4 Chicken Thighs
• 2 tbsp, Olive Oil
• 3 tbsp, Cajun Seasoning, (you can make your own by mixing .5 tsp of garlic powder, 1 tbsp paprika, 1tbsp chili powder, .5 tsp of mixed oregano and thyme, and a pinch of cayenne)
• 1 medium, White Onion, diced
• 1 Red Bell Pepper, deseeded and small diced
• 1 Poblano Pepper, deseeded and small diced
• 3 Garlic Cloves, minced
• 2 Celery Stalks, small diced
• 3 Russet Potatoes, skins peeled and medium diced (once cut be sure to cover with water if not cooking right away otherwise your potatoes will discolor)
• 6 Leaves of Collard Greens, stems removed and chopped
• 8 Ears of Corn or 4 cups Frozen Corn, if using fresh ears, shave the corn kernels off with a knife.
• 3 Scallions, sliced
• 4 cups, Chicken Stock
• 2 Cups, Milk of Choice
• Salt & Pepper to taste
• 1 Juice of Lime
• Optional: Tabasco

Instructions

1

In heavy stock pot, heat olive oil on medium high heat

2

Season chicken with Cajun seasoning and when pot is very hot add chicken and remaining seasoning, sear chicken on both sides and cook through, set aside on cutting board

3

In same pot, add peppers, onion, celery, and garlic, cook until translucent and is aromatic

4

Add cubed russet potatoes and corn, mix and let cook for about 2 minutes, be sure to stir

5

Add chicken stock, bay leaf, and cobs from which the kernals were removed (if using fresh corn on cob) , bring to a boil, once boiling, add chopped collard greens, reduce heat and let simmer for about 15 minutes

6

Remove bay leaf and cobs

7

Using a ladle remove about 1/3 to 1/2 of chopped veggies and blend using a blender with milk (how much you remove depends on how creamy/thick you want your chowder)

8

Once blended smooth, add mixture back to pot and continue to cook down until desired consistency is reach, I cooked mine for about an additional 12 minutes but time varies depending on taste and how hot your flame is

9

Cube chicken and add to soup

10

Squeeze juice of 1/2 to 1 Lime into soup depending on taste

11

Season with Salt and Pepper to taste

12

Optional: I add a few dashes of Tabasco, it adds a little kick that I love and for me it balances the creaminess of the dish

13

Top with sliced scallions

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