So there is this recipe that I have made over and over every fall and winter. It is a cheesy corn chowder that I would add chicken and black beans to. Only problem with this is that it is a mix. A mix filled with a whole bunch of junk and I couldn’t take that it is one of my favorite foods. So…I decided to create my own. While Ben’s grandma was visiting last week, I had my own personal taste tester so I figured it would be the perfect time to create. Create I did and I came up with an EXACT replica of my favorite! YAY!! I am so excited to have an all natural version of this and to be honest, it is just as easy as the alternative!
First start off by making a roux. A little butter, a little flour!
Next, start sauteing some garlic and onions in olive oil.
Add the chicken, milk, chicken broth, celeriac, potatoes, and roux and let simmer for ~4 hours.
Then…the important ingredient comes. Pick your favorite beer. I had some Wheat Beer from Appalachian Brewing Company this year but Pumpkin Ale or another seasonal would be awesome! Oh and add those black beans too. 
Let cook for another 2 hours. Honestly, this soup needs a total of 6 hours. I would say that for all of my soups. The longer the better. Something magically happens to thicken up a soup after hour 5 or 6 for sure;)
After that, you have a delicious soup that will last for a few cold, winter days!
Ingredients
- Roux
- 4 Tbsp Flour
- 4 Tbsp Butter (when I don't have homemade, I use Kerrygold)
- Soup
- 1 cup onion, diced
- 3 cloves garlic, diced
- 2 Tbsp Olive Oil
- 2 cups whole milk
- 7 cups chicken broth
- 1 celery root, peeled and diced (celeriac) - This is optional but the soup takes a different (not bad) flavor if not added.
- 3 large potatoes, peeled and diced
- 2 uncooked, uncut chicken breasts
- 24 ounces frozen corn - I used corn that I froze over the summer
- 1 can black beans, drained
- 12 ounces beer - I generally use a seasonal beer
- pinch salt
- pinch pepper
Directions
- Make your roux by melting butter in a small saucepan, adding flour, and stirring.
- Set roux aside.
- Saute garlic and onion with olive oil in the bottom of a large stockpot.
- Add chicken broth, milk, and roux and stir. Add potatoes, celeriac, corn, and chicken.
- Bring to a simmer and cook for ~4-5 hours.
- Add black beans and beer and pinch of salt and pepper.
- Shred the chicken breasts (they will be falling apart at this time) in the stockpot.
- 8. Cook for an additional 2 hours.
- 9. Serve with some delicious local cheese shredded on top and a slice of fresh baked bread!
- * Remember, the longer you cook, the better!
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I am a soup addict & this soup looks delicious Lauryn! Mmmmm, mmmm, m!
Colleen (Souffle Bombay) recently posted…Guess the Dish!
I am a soup addict too! Could eat it all.winter.long!
mmmmm! Seriously this looks fantastic!
kim @ DESIGN + LIFE + KIDS recently posted…holiday teacher gift idea
Thanks Kim!
This sounds delicious!! I can’t wait to try!
Cindy recently posted…Butternut squash done two ways: Cabot’s Winter Squash Gratin and Squash Soup
Thanks Cindy!
My husband is a soup guy and would absolutely love that.
Jessica @FoundtheMarbles recently posted…How to Save Energy and Money During the Cold Winter Months
I can’t wait to hear what he thinks! I love switching up the beers in it for a bit of a different taste!
Holy cow that looks good
Gina Badalaty recently posted…Don’t Miss the Moment with Samsung Galaxy
It is:) Thanks Gina!
looks so good! thanks for sharing the recipe. I love corn, chowder and black beans!
Alison Shaffer recently posted…SAVING MR. BANKS. As done by Mr. Walt Disney. My thoughts on the movie.
Ooh, I hope you love it Alison!
YUM!
Carrie recently posted…Christmas Decor Idea: Easy Gold Dotted Servingware
Perfect for this cold weather that we are having!
Becky recently posted…Eco-Friendly Gift Guide: Stocking Stuffers
I know! I crave soups!
Not sure if I missed it but when do you add the roux?
Hi Amanda! Sorry that wasn’t clearer! You add the roux in right away, in the beginning after you have added the broth. Hope that helps!