chicken and corn chowder
Perfect for the cold winter nights. This is my favorite comfort food during the winter.
No Image
prep time
30 Min
cook time
1 Hr 30 Min
method
Stove Top
yield
8-10 serving(s)
Ingredients
- 2 slices bacon, minced
- 4 teaspoons vegetable oil
- 1 - onion, chopped 1/2" pieces
- 6 cloves garlic, minced
- 1 tablespoon tomato paste
- 1/2 teaspoon dried thyme
- 1/4 cup all purpose flour
- 5 cups chicken broth
- 1 pound 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 cup heavy cream
- 3 tablespoons minced basil or cilantro
- 4 stalks celery, chopped 1/2" pieces
- - salt and pepper to taste
How To Make chicken and corn chowder
-
Step 1Boil 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.
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Step 2Stir remaining 3 cups broth, potatoes, carrots, celery, peppers and bay leaves. Bring to a boil and cook until vegetables are fork tender.
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Step 3Transfer chicken to cutting board and chop into bite size pieces. Discard bay leaves and place chicken in stock pot with the vegetables.
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Step 4microwave 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Chowders
Category:
Chicken Soups
Category:
Cream Soups
Ingredient:
Chicken
Culture:
American
Method:
Stove Top
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