Mom’s Chicken Corn Chowder and Being Kind To Your Mind

Happy Saturday Everyone!

We did it! We made it through another long week. Pat yourself on the back, and pull up a chair as we dive into today’s dish together. I’m always fascinated at people’s responses when I ask, “How are you?”. Most people think how are you is a pleasantry. That we don’t really want to know how you are. We just want you to nod, smile, and mumble something about being good so that we can feel like we did our civic duty or something. But when I ask how are you, I mean, how are you, really? How is your day going? If you had anything stressful happen, would you like to sit down and talk about it?

Today I want to focus on the mind, because it is so often neglected and so easily overused. Every day we pump ourselves full of information. We listen and absorb stimuli around us all the time, but we rarely take time to “reset” our brains for the following day. I am no stranger to allowing myself to become overwhelmed and burdened with thoughts and feelings that clutter my mind. Often times when I become overwhelmed these emotions come spilling out to the people I love most and I am left feeling guilty and ashamed. And so, I decided to put in a little T.L.C. On my mind and use myself as a guinea pig to feel just a bit more centered.

With the help of a pdf I found on a great website, I am now taking time everyday to focus on being kind to myself. I am singing songs that have positive lyrics. I am also meditating daily, which is no easy feat when you have kids in the house and every little noise tempts to break your state of concentration. But still, I am pausing and allowing myself to enter this state of peace. Because it is within this state that I am most aware of how I am treating others and myself. Inner peace. I guess I always thought it was unattainable but now I realize that it is a state of mind that anyone can achieve.

So how do we be kind to ourselves? How do we disconnect from all of the negativity and relentless negative self-talk and begin to start anew? We begin by getting a good night’s rest. Then we focus on eating foods with plenty of vitamins and minerals. And finally, we take active steps to shield our minds from harmful situations. We exercise, which boosts endorphin’s, and as Elle Woods from “Legally Blonde” said, “Exercise produces endorphin’s. And happy people don’t go around killing other people”. And so the journey of self-healing and inner peace becomes holistic. It becomes all encompassing. When we do all of these things regularly, and really take care of ourselves, then we find a great deal of peace.

And now, onto the recipe! 🙂

This chowder is like a giant hug in a bowl. When I was a little girl my mom would make this soup in the fall and winter. Years later I finally inherited the tiny, spiral cookbook in which she submitted her soup recipe to the neighborhood cookbook group. Now I did make a few changes. My mom used canned vegetables because she needed to make this soup fast and keep it budget friendly. I used fresh veggies. My mom also used canned chicken which is also a great, budget-friendly option if you can’t/don’t want to use regular chicken breasts. Lastly, in my mom’s recipe she used canned Cream of Chicken soup to thicken the soup, whereas I made a roux and added Better Than Bouillon Chicken to flavor it up before adding it to the soup. The result was a delicious, creamy soup that I couldn’t get enough of. I know as winter comes I’ll be making this soup again and again. I hope you love this recipe as much as I do. Enjoy this soup everyone and keep on cooking! 🙂

Mom's (elevated) chicken Corn Chowder
Mom’s (elevated) Chicken Corn Chowder

Mom’s Chicken Corn Chowder (Elevated) 

Courtesy of: Lisa aka The Noob Chef

Yields: 8 generous servings


  • 1 lb. chicken drumsticks (Note: I always try to look for cheap deals on these cuts since they are going to get cooked up fast!)
  • 4 carrots, chopped
  • 1 onion, peeled and chopped
  • 4 celery stalks, peeled and chopped
  • 5 ears of corn, shucked
  • 1 pack mushrooms, sliced
  • 2 green bell peppers, seeded and chopped
  • 8 cups water
  • A generous shake of: dried parsley, dried sage, dried rosemary, and dried thyme
  • Salt and pepper to taste

For soup roux: 

  • 1/2 stick (4 tbsp.) un salted butter, melted
  • 3 tbsp. all purpose flour
  • 1 tbsp. better than bouillon chicken base
  • 4 c. milk


  1. Get out a large 6 qt. slow cooker. Place the chicken, carrots, onion, celery, corn, mushrooms, and bell peppers inside. Season with salt, black pepper, and dried herbs. Pour in the 8 cups of water. Cover and cook on LOW for 8 hours.
  2. Just before the 8 hours is up, then it is time to make the roux. In a saucepan, melt the butter over medium-low heat. Add in the flour and stir into a paste. Add in the bouillon paste and mix until thoroughly combined. Add in the milk and continue whisking for several minutes until it thickens into a “chicken gravy”. Pour the chicken roux into the slow cooker, and mix until thoroughly combined. Serve hot and enjoy!


  1. I absolutely love your “elevated” version! You have definitely made this recipe better using fresh ingredients. I would also like to make it again with your substitutions and use tofu instead of chicken!! Nicely done!!!

    Liked by 1 person

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