Chicken and Corn Chowder
Chowder is a mainstay in New England restaurants, and this Chicken and Corn Chowder shows you why! It’s a made-from-scratch recipe, so you can add more or less of any ingredient to cus tomize the dish to your taste. With a classic blend of potatoes, onion, corn, and chicken, you just know it’s going to be worth the effort.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6-7 1x
- Category: Soups
- 4 tablespoons (1/2 stick) unsalted butter, diced
- 1 large red bell pepper, diced
- 1 onion, diced
- 4 garlic cloves, minced
- 1/3 cup all-purpose flour
- 5 1/2 cups chicken broth, low- sodium preferred
- 1/2 cup white wine
- 3 Yukon Gold potatoes, peeled and cut into roughly
- 1/2-inch dice
- 1 tablespoon fresh thyme, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 2 1/2 cups fresh or frozen corn
- 1 1/2 cups heavy cream
- 8 bacon slices, cooked and crumbled
- Sprigs of fresh thyme, for garnish
- In a large pot, melt the butter. Add the bell pepper and onion and cook until tender, about 6 minutes.
- Add the garlic and cook for 30 seconds.
- Whisk in the ﬂour and cook for 2 minutes, being careful not to burn the ﬂour.
- While whisking, add the broth and wine and whisk until blended.
- Add the potatoes, thyme, salt, and black pepper.
- Bring to a boil, then reduce the heat to medium-low and cook for 10 minutes, or until the potatoes are tender.
- Add the chicken, corn, and cream. Simmer for 10–15 minutes, until heated through.
- Laddle into bowls and serve topped with the crumbled bacon and thyme.
- To cook the chicken, place the breasts on a baking sheet and bake at 350 degrees F for 30 minutes.
Keywords: chicken, corn, chowder