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chicken and corn chowder

scarwile12 avatar
Recipe by
Shanna Carwile
@scarwile12
Leitchfield, KY

Perfect for the cold winter nights. This is my favorite comfort food during the winter.

►
yield 8 -10
prep time 30 Min
cook time 1 Hr 30 Min
method Stove Top

Ingredients For chicken and corn chowder

  • 2 slice
    bacon, minced
  • 4 tsp
    vegetable oil
  • 1
    onion, chopped 1/2" pieces
  • 6 clove
    garlic, minced
  • 1 Tbsp
    tomato paste
  • 1/2 tsp
    dried thyme
  • 1/4 c
    all purpose flour
  • 5 c
    chicken broth
  • 1 lb
    potatoes, cubbed 1/2" pieces
  • 5
    carrots, chopped 1/2" pieces
  • 2
    bay leaves
  • 1 1/2
    chicken breast, boneless, skinless
  • 1
    red bell pepper, chopped 1/2" pieces
  • 1 can
    15 oz creamed corn
  • 1/2 c
    heavy cream
  • 3 Tbsp
    minced basil or cilantro
  • 4 stalk
    celery, chopped 1/2" pieces
  • salt and pepper to taste

How To Make chicken and corn chowder

  • 1
    Boil chicken until no longer pink. Meanwhile, cook bacon until crisp. Stir in 1 tablespoon oil and onions. Cook until onions are soft. Stir in garlic, tomato paste, and thyme and cook until fragrant. Stir in flour and cook for 1 min. Whisk in 2 cups broth, scrapping up any browned bits; transfer to stock pot or other large pot.
  • 2
    Stir remaining 3 cups broth, potatoes, carrots, celery, peppers and bay leaves. Bring to a boil and cook until vegetables are fork tender.
  • 3
    Transfer chicken to cutting board and chop into bite size pieces. Discard bay leaves and place chicken in stock pot with the vegetables.
  • 4
    microwave creamed corn until hot, about 3 mins. Add creamed corn and heavy cream to stock pot. Heat through 5 mins. Stir in basil, season with salt and pepper to taste and serve.
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