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nebraska corn chowder

(1 rating)
Recipe by
Vickie Parks
Renton, WA

Corn is one of Nebraska's biggest crops, so corn is king in Nebraska. Corn-based dishes can be found (in one form or another) on nearly every restaurant menu in the state. And this recipe for Nebraska Corn Chowder is one of American's favorites. Serve it with plenty of fresh baked dinner rolls or a warmed baguette.

(1 rating)
yield 6 to 8
prep time 20 Min
cook time 1 Hr 15 Min
method Stove Top

Ingredients For nebraska corn chowder

  • 4 ears
    fresh corn, unshucked
  • 1 md
    chicken breast (large enough to produce at least 1 cup of cooked chicken)
  • 6 to 8 slice
    bacon, divided 4-6 slices + 2 slices)
  • 6 Tbsp
    unsalted butter
  • 6 Tbsp
    all-purpose flour
  • 1 to 2 Tbsp
    diced onion
  • 1 tsp
    minced garlic
  • 1 lg
    yukon gold potato, peeled and diced
  • 4 cups
    low-sodium chicken stock (or low-sodium chicken broth)
  • 2 cups
    heavy cream
  • 1/2 tsp
    coarse salt
  • 1 tsp
    black pepper
  • 2 to 3 dash
    hot sauce, or to taste
  • 1/8 cup
    fresh cilantro, chopped (for garnish)

How To Make nebraska corn chowder

  • 1
    Preheat oven to 350°F.
  • 2
    Place whole ears of corn (still in their husks) on a baking sheet. On a separate parchment-lined baking sheet, place chicken and 4 to 6 strips of bacon lying flat and not overlapping. Place both baking sheets in oven for 25 to 30 minutes. (NOTE: This step can be completed up to 2-3 days in advance and kept chilled until ready to resume with remaining portion of the recipe.)
  • 3
    When bacon cools, crumble into bacon bits and set aside (to use later, for garnish).
  • 4
    Using 2 forks, shred cooked chicken into small strips. Set shredded chicken aside.
  • 5
    When corn is cooled enough to handle, peel back the husks and cut kernels off the cobs; set cooked corn aside.
  • 6
    In a small skillet, melt butter over medium heat. Whisk flour into the butter, until the mixture is smooth. Cool, stirring occasionally. Set flour mixture aside.
  • 7
    Dice 2 remaining strips of uncooked bacon. Sauté bacon in a big stockpot (or Dutch oven). Drain all but 1 Tbsp of the bacon grease from pot.
  • 8
    Sauté onion and garlic in bacon grease until transparent but not browned. Stir roasted corn and diced potato into the sautéed onion. Pour chicken stock into the pot, stir well, and bring it to a simmer.
  • 9
    Add the cooled flour mixture to the simmering broth, and whisk until thoroughly blended. Simmer 30-40 minutes. Whisk chowder often to keep it from sticking to the bottom of pan.
  • 10
    Add heavy cream, shredded chicken, salt, pepper, and hot sauce to pot, and simmer for another 10 minutes. Ladle Chowder into individual bowls and top each serving with bacon bits and chopped fresh cilantro.

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