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Chicken Corn Chowder
Different variations on corn chowder played off ingredients that companies were trying to sell, from frozen corn to flour to sweetened condensed milk, that made it a popular recipe found in print advertisements. Chowders were frequently made in New England homes though their popularity was felt nationwide.
- 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, cubed
- 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
- 1/2 cup white wine
- 3 Yukon Gold potatoes, peeled and cut into 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 slices bacon, cooked and crumbled, for garnish
- Sliced fresh chives, for garnish
Instructions
- In a large pot, melt the butter over medium heat. Add the bell pepper and onion and cook until tender.
- 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 fork-tender.
- Add the chicken, corn, and heavy cream. Simmer for 10 to 15 minutes.
- Serve topped with the crumbled bacon and chives.
Notes
- To cook the chicken, place 2 medium boneless, skinless chicken breasts on a baking sheet and bake at 350 degrees F for 30 minutes.
