yum essentials: chicken/sausage/bacon corn chowder
I love corn chowder… There are so many ways that you can make it. Add different meats or seafoods. Change out the spices to suit your taste buds. Make it with dairy, or just use stock. This is pure comfort food, and when the days get shorter and the temps begin to drop, I turn to recipes like this to pick up my spirits and make me happy. I have worked on this one for a bit of time, and I wanted to have it ready for the autumn/winter seasons. So, you ready… Let’s get into the kitchen.
prep time
20 Min
cook time
1 Hr 15 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- PLAN/PURCHASE
- 5 slices bacon, diced
- 1 pound boneless/skinless chicken breasts, diced
- 8 ounces smoked sausage, precooked and diced
- 4 cups chicken stock, not broth
- 1 teaspoon hot sauce, I prefer Frank’s
- 1 teaspoon Worcestershire sauce
- 1 small yellow onion, diced
- 1 can hatch chilies, drained (4 oz)
- 3 - 4 cloves garlic, minced
- 2 stalks celery, small dice
- 1/3 cup flour, all-purpose variety
- 1 1/2 cups milk, whole fat variety
- 1/2 cup heavy cream
- 1 pound waxy potatoes(red or gold), diced
- 12 ounces sweet kernel corn, fresh or frozen
- 2 ounces cheddar cheese, shredded
- 2 ounces cream cheese, room temp
- SPICE MIX
- 1 teaspoon powered mustard
- 1 chili powder, mild or hot
- 3/4 teaspoon ground cumin
- 1/2 teaspoon salt, Kosher variety, or to taste
- 1/2 teaspoon black or white pepper, or to taste
- 1/2 teaspoon dried oregano
- 1/4 teaspoon paprika, mild or hot, but not smoked
- 1/8 teaspoon cayenne pepper, or to taste
- OPTIONAL SPICES
- 1/2 teaspoon nutritional yeast
- 1/4 teaspoon seafood seasoning, like Old Bay
How To Make yum essentials: chicken/sausage/bacon corn chowder
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Step 1PREP/PREPARE -
Step 2Gather your Ingredients (mise en place).
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Step 3Add all the spices together and reserve.
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Step 4Dice the raw bacon, and slowly cook in a pot, over medium-low heat, until crispy, about 15 – 20 minutes. Remove the bacon, and drain on a paper towel. Reserve the bacon grease.
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Step 5Note on the bacon grease. I like to use it in this recipe; however, if you want, you can always sub olive oil… up to you. FYI: Olive oil would be a healthier alternative.
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Step 6Add 1 – 2 tablespoons of the bacon grease (or olive oil) to the pot, and set to medium heat. Cut the chicken into bite-sized pieces, and sprinkle with a bit of salt and pepper. Add to the pot, and cook until it begins to slightly brown, about 3 – 5 minutes. Remove from the pot and reserve.
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Step 7Add 1 – 2 tablespoons of bacon grease (or olive oil) to the pot, set to medium-low, and add the onions.
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Step 8Stir until softened, then add the garlic and celery, then stir for an additional 2 - 3 minutes.
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Step 9Add the Hatch chilies, and stir for about 2 minutes.
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Step 10Add the flour, and stir until incorporated, about 2 minutes.
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Step 11Mix the Worcestershire sauce, hot sauce, and chicken stock together, then add a bit at a time, whisking with each addition until incorporated.
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Step 12Mix the milk and cream together, and add a bit at a time, whisking with each addition until incorporated.
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Step 13Simmer the liquid, stirring occasionally, until it begins to thicken, about 4 – 5 minutes.
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Step 14Add the spices, and stir to combine.
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Step 15Add the diced potatoes, and simmer for about 20 – 25 minutes, or until tender.
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Step 16Add the chicken, sausage, and half the reserved bacon, then mix to combine.
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Step 17Add the corn and then let the ingredients heat through, about 3 – 4 minutes.
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Step 18Add the cheeses, and allow them to melt into the chowder, about 2 – 3 minutes.
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Step 19PLATE/PRESENT
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Step 20Add to bowls and garnish with the reserved bacon. Enjoy.
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Step 21Keep the faith, and keep cooking.
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Step 22Namaste’
- 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!
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