Beer Chicken Corn Chowder

Beer Chicken Corn Chowder is and easy and delicious comfort food perfect to warm up on nights when the temperature is dropping.

I’m in that in between place.

That place for me where I’m completely over Thanksgiving and cannot even think of eating one more bite of leftovers, yet not quite geared up for the upcoming December holidays.  We typically take a staycation the week after Thanksgiving and this year is no different.  The dishes are all cleaned up and put away and the visiting family members have returned to their homes around the country.  We’re doing a few fun things, but overall we are focusing on getting in a lot of rest and relaxation.

There aren’t that many things I can think of that say cozy comfort more than a big bowl of chowder – except maybe flannel PJ’s and fuzzy socks.  I’m planning to put my feet up, pour myself a beer, and relax with some beer chicken corn chowder as much as possible for the next week.

Probably while wearing flannel jammies and fuzzy socks.

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Beer Chicken Corn Chowder

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 small onion diced
• 2 garlic cloves minced
• 1/3 cup flour
• 12 ounces beer I used Shotgun Betty Hefeweizen Ale
• 2 cups chicken stock
• 1 large russet potato peeled and cut into 1/2 inch cubes
• 3 cups cooked chicken shredded
• 12 ounces frozen corn
• 1 cup heavy cream
• bacon bits optional garnish
• chives optional garnish

Instructions

1. Heat olive oil and butter over medium-high heat
2. Add onions and cook until translucent and softened, 3-4 minutes
3. Add garlic and cook another 1-2 minutes
4. Sprinkle flour over softened onions and garlic, and stir for at least 1 minute
5. Add beer and chicken stock and bring to a boil
6. Add potatoes and simmer until potatoes are almost (but not quite) fork tender
7. Add the chicken and frozen corn and simmer until heated through and potatoes are completely cooked
8. Stir in heavy cream and cook another 1-2 minutes
9. Serve garnished with bacon and chives, if desired

NOTES:

1. I used Shotgun Betty Hefeweizen Ale from Lonerider, but a Belgian or wheat would work as well – I do not recommend using an IPA
2. If you like larger or smaller pieces of potato, just adjust your cooking time
3. You could never go wrong by adding some shredded white cheddar cheese as a garnish or melting it in when you add the chicken and corn
4. Feel free to substitute leftover turkey if you still have a ton and you’re not over it

Beer Chicken Corn Chowder – Beer Girl Cooks