Name: Chicken and Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 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

Chicken and Corn Chowder

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5 from 1 review

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.

Author: Addie Gundry
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: Serves 6-7 1x
Category: Soups

Ingredients

Scale

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

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Instructions

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.

Notes

To cook the chicken, place the breasts on a baking sheet and bake at 350 degrees F for 30 minutes.

Find it online: https://foodgardening.mequoda.com/recipe/chicken-and-corn-chowder/