New Englands chicken and corn chowder

smonfils avatar
By sherry monfils
from worcester, MA

I have numerous recipes for New England style chowders form my church and relatives but I wanted to make 1 that you didn't have to cook all day. This one is quick compared to many others and great served w/ my cheesy-bacon cornbread muffins.

serves 4-6
prep time 25 Min
cook time 30 Min
method Stove Top


  •   2 Tbsp
  •   3 Tbsp
  •   3 c
    low-sodium chicken broth
  •   1 small
    onion, chopped
  •   2
    celery stalks, chopped
  •   1 medium
    carrot, peeled, chopped
  •   2 c
    cubed potatoes
  •   2-1/2 c
    frozen corn
  •   2 c
    cooked chicken breast, cubed
  •   6 slice
    bacon, cooked, crumbled
  •   1/2 tsp
    ground thyme leaves
  •   1/2 tsp
    each salt and white pepper
  •   1/2 tsp
    minced garlic
  •   1 c
  •   1 c
    light cream

How To Make

  • 1
    In lg pot, over medium heat, melt butter. Whisk in flour until browned. Add broth, onions, celery, carrots, potatoes and corn.
  • 2
    Stir to mix. Add chicken, 1/2 the bacon crumbles, thyme, salt ,white pepper, garlic and milk. Bring to a boil.
  • 3
    Reduce heat to low and simmer for 20 mins, or until all veggies are tender, stirring occasionally. Stir in light cream. At this point, if you want to thicken it up a little, scoop about 1-2 cups of chowder into a food processor and puree for just and few seconds. Pour back into pan. garnish w/ remaining bacon crumbles.