Zesty Lime-Ginger Chicken & Corn Chowder

Zesty Lime-Ginger Chicken & Corn Chowder
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Hey there, food lovers! I’ve got a fantastic recipe for you today that’s sure to tantalize your taste buds and keep your wallet happy. Get ready to dive into my Zesty Lime-Ginger Chicken & Corn Chowder!

This dish is a fusion of flavors that’ll transport you to culinary heaven. The aromatic blend of lime, ginger, and chili creates a lively, Asian-inspired taste, while the creamy chowder base gives it that classic American comfort food feel. It’s like taking a trip around the world without ever leaving your kitchen!

Now, let’s talk about why this recipe is such a winner for budget-conscious cooks like you and me. First off, using a whole chicken is a smart move. Not only do you get to use every last bit of that flavorful meat, but you also get to make your own broth from the bones. That’s right, homemade broth! It’s so much cheaper than store-bought, and you know exactly what goes into it.

Another budget-friendly aspect is the frozen corn. It’s a cost-effective way to add a pop of sweetness and texture to the chowder without breaking the bank. Plus, frozen veggies are picked at their peak freshness, so you know you’re getting top-quality ingredients.

But the real secret to this dish’s budget success? It’s a one-pot wonder! That means less cleanup and more time to enjoy your delicious creation. And trust me, you’ll want to savor every last spoonful.

So, what are you waiting for? Grab your apron, and let’s get cooking! This Zesty Lime-Ginger Chicken & Corn Chowder is the perfect way to show your loved ones that you can create a gourmet meal without spending a fortune. Happy cooking, and bon appétit!

Zesty Lime-Ginger Chicken & Corn Chowder
Yield: Serves 4

Zesty Lime-Ginger Chicken & Corn Chowder

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

It's fun and easy to make your own chicken broth. Here, I flavor the chicken and corn soup in an exciting way with green chili, ginger, and lime.

Ingredients

  • 1 yellow onion
  • 3.5 oz celery root
  • 1 carrot
  • 1 whole chicken
  • a few black peppercorns
  • water to cover, about 4 quarts
  • 1 1/2 tsp salt
  • 1 green chili
  • 1 yellow onion
  • 2 garlic cloves
  • olive oil for frying
  • 14 oz frozen corn
  • 1/2 cup heavy cream
  • 1 tbsp finely grated ginger
  • 1 tsp finely grated lime zest
  • 1 tbsp lime juice
  • salt
  • For serving:
  • fresh cilantro

Instructions

  1. Peel and cut the onion into wedges. Peel and cut the celery root and carrot into pieces. Cut the chicken into 6-7 equal-sized pieces. Wash the chicken under running water to remove any giblets. Place the onion, celery root, carrot, chicken, black peppercorns, water, and salt in a pot. Bring to a boil. Remove any foam that forms and let the chicken simmer, covered, for 40 minutes.
  2. Remove the chicken and shred the meat from the bones. Divide the chicken meat into pieces. Strain the broth through a cheesecloth or towel.
  3. Cut the chili lengthwise and remove the seeds. Cut the flesh into very small pieces. Peel and chop the onion and grate or press the garlic. Fry the chili, onion, and garlic in olive oil in a pot until soft and glossy.
  4. Add 2 quarts of chicken broth and the corn. Let the soup simmer for 5-10 minutes. Blend the soup until smooth with an immersion blender.
  5. Stir in the heavy cream, ginger, lime zest, and lime juice. Season with salt. Add half of the chicken meat (you can use the rest for something else).
  6. Serve with fresh cilantro.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 628Total Fat: 35gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 165mgSodium: 1216mgCarbohydrates: 34gFiber: 5gSugar: 8gProtein: 46g

Note that I am not a certified nutritionist or registered dietitian. Any nutritional information on mybudgetrecipes.com is calculated automatically and should only be used as a general guideline.

© Cora
Cuisine: Fusion / Category: Recipes
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