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

Chicken Corn Chowder

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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, 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

Cook Mode Prevent your screen from going dark

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.

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