first class chicken and corn chowder vest

chicken and corn chowder

yummy
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Chicken and Corn Chowder

A good chowder is chockfull of hearty ingredients. For instance, this recipe is made with shredded chicken, corn, potatoes, bell pepper, onions, and even crispy bacon.

Ingredients

  • 6 slices bacon, chopped
  • 2 Tbsp. unsalted butter
  • 1 large yellow onion, chopped
  • 3 stalks celery, chopped
  • 1 red bell pepper, chopped
  • 2 garlic cloves, finely chopped
  • 1/3 c. all-purpose flour
  • 6 c. chicken stock
  • 2 medium russet potatoes, peeled and chopped
  • 1 tsp. salt
  • 1 tsp. pepper
  • 4 c. corn kernels (from about 5 ears)
  • 3 c. shredded cooked chicken
  • 1 c. heavy cream
  • 3 green onions, chopped

Direction

  1. Cook the bacon in a Dutch oven over medium heat, stirring occasionally, until crisp, 5 to 8 minutes. Remove the bacon to a paper towel lined plate; reserve the bacon drippings in the pan.
  2. Add the butter to the bacon drippings and let melt. Add the onion, celery, and bell pepper; cook, stirring occasionally, until slightly softened, about 4 minutes. Stir in the garlic; cook 30 seconds more. Sprinkle the flour over the vegetables; cook, stirring constantly, 1 minute. Gradually stir in the chicken broth.
  3. Add the potatoes, salt, and pepper and bring to a simmer. Cook until the potatoes can be easily pierced with a fork, about 10 minutes.
  4. Add the corn kernels, chicken, and cream; return to a simmer, and cook until slightly thickened, 10 to 15 minutes more.
  5. To serve, top with the reserved cooked bacon and chopped green onions.