A rich Creamy Chicken and Hominy Chowder recipe built on a base of half-and-half, carrots, bell peppers, poblanos, spices, and parmesan cheese for a meal in a bowl.
I don’t like a lot of salt in my food so I used fresh water over chicken stock. The meal is very flavorful but if you need the extra flavor boost replace the water with chicken stock.
Many people use a bit of flour and corn starch to thicken the sauce but I prefer it a bit more soupy so I did not use any in this recipe. I did however use half of this batch to make a chicken pot pie and in that case i use a small amount of flour and starch to thicken the sauce for the pie.
I used this electric pot to cook it in, techneckly it is a rice cooker. It has high and low, on high it will boil anything in it and low will keep it piping hot. So I pored every into the pot, brought the mix to a low boil and then turned it to low to let it cook.
Creamy Chicken and Hominy Chowder
- 2 large boneless skinless chicken breast cooked and shredded
- 3 large carrots diced slightly less than 1/4-inch thick
- 2 ½ cups hominy
- 1 medium yellow onion diced
- 1 large bell pepper diced
- 1 – 2 large poblanos seeded and finely chopped
- 2 cloves garlic minced
- 1 tsp basil
- 1 tsp oregano
- 1 tsp parsley
- 1 tsp paprika
- ¼ cup parmesan cheese finely shredded
- 2 cups half and half
- 6 cups water
- salt and freshly ground black pepper to taste
- In a large pot, over medium heat, add all ingredients and mix well. Bring mixture to a boil.
- When the mixture starts to boil, reduce heat to low, cover with a lid and stir frequently.
- Cook for 20 minutes or until vegetables are tender, stirring frequently.
Did You Know?
Chowder was brought to North America with immigrants from England and France and seafarers more than 250 years ago and became popular as a delicious dish, and is now a widely used dish as it is simple to prepare.
In 1890, in the magazine American Notes and Queries, it was said that the dish was of French origin. Among French settlers in Canada it was a custom to stew clams and fish laid in courses with bacon, sea biscuits, and other ingredients in a bucket called a “chaudière”, and it thus came to be invented.