Winter is a great time for a good chicken corn chowder recipe. I’ve made a few different types of chowder over the years. From a classic New England Clam Chowder to different types of corn chowder. All of them have a few basic ingredients that you can use to create your own favorite combination.
Chicken Corn Chowder
Chowders are a perfect comfort-food dish, with hearty ingredients and a delicious smoky flavor.
Just about every basic chowder recipe starts with bacon. I like to buy pre-cooked bacon to cut down on the fat, and the mess.
Another basic ingredient is the combination of onion, celery and carrots. This essential trinity is a great basic for just about any soup, and in this one they are cooked with the fat from the bacon. Other times you could just use butter, or any vegetable oil.
A third basic ingredient that is often key to a good chowder, is the addition of a little milk or cream. This gives the chowder a nice richness.
Using these basic ingredients, you can make this basic chicken corn chowder, or create a variation of your own to enjoy with your family and friends.
Here’s the recipe:
- 1 medium onion finely chopped
- 3 ribs of celery finely chopped
- 3 carrots finely chopped
- 2 boneless skinless chicken breasts
- 1 package pre-cooked bacon chopped., 3.25 oz
- 2 pounds of red potatoes cleaned and diced into 1 inch pieces
- 2 cups of corn, fresh or frozen thawed
- 2 quarts chicken broth, 64 oz
- 1 cup whole milk, half & half or cream
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon Old Bay seasoning
- 1/2 teaspoon red pepper flakes, optional
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- Saute bacon on high heat until the fat is rendered (a few minutes)
- Add onions, celery and carrots on med-high until soft about 5 minutes
- Add spices, Old Bay, thyme, red pepper, salt and black pepper.
- Continuing cooking and stirring for another 2 minutes.
- Add stock and chicken breast.
- Bring to a low boil and then reduce heat and simmer for 15 minutes.
- Remove chicken to cool.
- Once chicken is cool shred or chop into bit size pieces.
- Add potatoes and corn to stock.
- Cook until potatoes are easily pierced with a fork.
- Add chicken back to the stock.
- Add milk and simmer for an additional 5-10 minutes