nebraska corn chowder
(1 rating)
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.
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(1 rating)
yield
6 to 8
prep time
20 Min
cook time
1 Hr 15 Min
method
Stove Top
Ingredients For nebraska corn chowder
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4 earsfresh corn, unshucked
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1 mdchicken breast (large enough to produce at least 1 cup of cooked chicken)
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6 to 8 slicebacon, divided 4-6 slices + 2 slices)
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6 Tbspunsalted butter
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6 Tbspall-purpose flour
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1 to 2 Tbspdiced onion
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1 tspminced garlic
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1 lgyukon gold potato, peeled and diced
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4 cupslow-sodium chicken stock (or low-sodium chicken broth)
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2 cupsheavy cream
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1/2 tspcoarse salt
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1 tspblack pepper
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2 to 3 dashhot sauce, or to taste
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1/8 cupfresh cilantro, chopped (for garnish)
How To Make nebraska corn chowder
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1Preheat oven to 350°F.
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2Place 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.)
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3When bacon cools, crumble into bacon bits and set aside (to use later, for garnish).
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4Using 2 forks, shred cooked chicken into small strips. Set shredded chicken aside.
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5When corn is cooled enough to handle, peel back the husks and cut kernels off the cobs; set cooked corn aside.
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6In 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.
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7Dice 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.
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8Sauté 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.
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9Add 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.
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10Add 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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