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We have been making corn chowder for decades, but only recently have we decided to make a chicken version of it. Turns ours, its a winner! Chicken Corn Chowder is a meal in itself. It has chicken and corn (obviously) but it also has celery, onions, potatoes, milk, and seasonings; making it a very hearty soup. Using fresh corn really makes this soup that much better, because it is sweet and uses the watery seeds from the cob.
First, you need to cut the corn off the cobs using the sharp part of the knife. It helps if you use a tray to make it easier to cut the corn and have a place to contain it.
Next, scrape the cobs with the blunt part of the knife, so you could get the watery seeds.
In a large pot, cook the bacon till it is crisp, then place bacon bits in a separate bowl. It is important to reserve the bacon grease because you need it to sauté the vegetables. However, pour out some of the bacon grease if there is too much, leaving just enough to cover the bottom of the pot.
Sauté the onions and celery in the bacon grease, and cook till they are tender.
Sprinkle in the flour and give it a mix till its coated like this.
Follow this by adding the broth, corn, potatoes, bouillon cubes, turmeric, and cayenne pepper. The bouillon cubes and turmeric will give the soup a deep yellow hue. Then, let come to a boil and simmer for 20 minutes or until potatoes are tender.
Pour out about half the soup into a separate bowl and, using an immersion blender, puree the soup. Then, pour the reserved soup back in the pot. You can make it as smooth or chunky at this point. The choice is yours.
At this point, add the bacon and chicken to the pot and give it a stir.
All that's left now is to season your soup with salt and black pepper to your liking.
And... if you want to be fancy, you can add croutons, sour cream, and chives as shown here. Bon Appetite!
Chicken Corn Chowder
- Total Time: 1hr. 20mins.
Ingredients
- 6 stripes bacon, diced
- ½ medium onion, diced
- 2 stalks celery, chopped
- ¼ cup. all purpose flour
- 4 cup. whole milk
- 8 ears fresh corn, cut and milked*
- ½ lb. potatoes (with or without skin), diced
- 1 (10.5 oz.) can chicken broth
- 2 chicken bouillon cubes
- ¼ tsp. turmeric
- ¼ tsp. cayenne pepper, optional
- 1 ¼ lb. pre cooked boneless skinless chicken, cubed
- salt to taste
- black pepper to taste
Instructions
- Scrub the ears of corn with a brush under running water so there are no strings left.
- In a bowl, cut corn kernels off the cobs. Then, using the back of the knife, scrape the seeds and juice out of the cobs.
- In a large pot over medium heat, cook bacon pieces until crisp. Remove the bacon bits using a slotted spoon and set aside, leaving the bacon grease in the pan (if there is too much bacon grease, pour some out just till there is enough grease to cover the entire bottom of the pot).
- Add the diced onions and celery to the bacon grease and cook until tender.
- Sprinkle in the flour and mix until it blends into the vegetables and bacon grease.
- Slowly pour in the milk while mixing. Turn up the heat to medium high and add the broth, corn, potatoes, bouillon cubes, turmeric, and cayenne pepper. Stir and let come to a boil, then simmer at medium low temperature.
- Let cook, uncovered, stirring every so often for 20 minutes until the potatoes are soft and fork tender, .
- Pour out half the soup in a separate bowl. Using an immersion blender, blend the remaining soup in the pot until completely smooth. Add the other half of the soup back into the pot.
- Add the bacon bits and chicken to the soup. Stir and heat up, then add salt and black pepper to taste.
- Serve in a bowl as is or with your favorite toppings.
Notes
* This recipe also works with frozen corn. If you don't want to use fresh corn, just replace it with 6 cups of frozen yellow corn off the cob and add it to the soup when you would add the fresh corn.
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