nebraska corn chowder

Name: Nebraska Corn Chowder
Prep time: 20 min
Cook time: 1 h 15 min
Yield: 6
Cuisine: American
Ingredients: 4 ears fresh corn, unshucked; 1 medium chicken breast (large enough to produce at least 1 cup of cooked chicken); 6 to 8 slice(s) bacon, divided 4-6 slices + 2 slices); 6 tablespoon(s) unsalted butter; 6 tablespoon(s) all-purpose flour; 1 to 2 tablespoon(s) diced onion; 1 teaspoon(s) minced garlic; 1 large yukon gold potato, peeled and diced; 4 cups low-sodium chicken stock (or low-sodium chicken broth); 2 cups heavy cream; 1/2 teaspoon(s) coarse salt; 1 teaspoon(s) black pepper; 2 to 3 dash(es) hot sauce, or to taste; 1/8 cup fresh cilantro, chopped (for garnish)

(1 RATING)

18 Pinches 2 Photos

Vickie Parks

Renton, WA

Updated on Jun 30, 2022

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.

Rate

prep time 20 Min

cook time 1 Hr 15 Min

method Stove Top

yield 6 to 8

Ingredients

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

How To Make nebraska corn chowder

Step 1

Preheat oven to 350°F.

Step 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.)
Step 3

When bacon cools, crumble into bacon bits and set aside (to use later, for garnish).
Step 4

Using 2 forks, shred cooked chicken into small strips. Set shredded chicken aside.
Step 5

When corn is cooled enough to handle, peel back the husks and cut kernels off the cobs; set cooked corn aside.
Step 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.
Step 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.
Step 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.
Step 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.
Step 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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