Chicken Corn Chowder
User Reviews
4.3
Chicken Corn Chowder
Description
This Chicken Corn Chowder is made by first crisping bacon and using the rendered fat to sauté potatoes and scallions before thickening the base with flour. Milk and chicken stock, together with Old Bay seasoning, parsley, thyme, cayenne, and salt and pepper, create a flavorful creamy broth. Fresh corn cut from the cob, along with the pulp scraped to release sweetness, adds vibrant texture and flavor. Shredded cooked chicken and diced green chiles enrich the soup with protein and a mild heat.
The chowder is cooked until the potatoes soften and the flavors meld, then garnished with scallion greens, crispy bacon, and shredded cheddar cheese. The broth has a velvety texture with bursts of corn sweetness contrasted by smoky bacon and mildly spicy notes from cayenne and chiles.
This soup works well as a warming lunch or simple dinner, capable of feeding several. It can be paired with crusty bread for a complete meal. Note that canned or frozen corn can substitute fresh corn, maintaining a good depth of flavor and texture.
Ingredients
- 6 ears corn see notes, on the cob
- 6 lices Bacon chopped
- 1/2 cup scallions greens and whites separated, chopped
- 3 medium potato
- 2 tablespoons all-purpose flour
- 3 cups milk whole
- 2 cups chicken stock
- 2 teaspoons Old Bay seasoning
- 1 teaspoon dried parsley flakes
- 1/2 teaspoon thyme dried
- 1/4 teaspoon cayenne pepper
- 4 ounces diced green chiles
- 2 cups chicken shredded, cooked
- salt to taste
- black pepper to taste
- cheddar cheese for garnish, handful, grated
Instructions
- In a large soup pot, fry the bacon pieces until crisp. Remove from the pan, leaving the drippings, and set aside.
- Peel and chop the potatoes into bite sized chunks.
- Place the potatoes and white scallion pieces into the soup pot and cook over medium heat until the scallions have softened, 2 or 3 minutes.
- Sprinkle in the flour and cook, stirring constantly, for about 1 minute.
- Pour in the milk, chicken stock, Old Bay, thyme, parsley, cayenne, salt, and pepper, stirring well. Bring to a boil over medium heat, stirring occasionally.
- Reduce heat to low and simmer for 12-15 minutes or until the potatoes are tender.
- While the potatoes are cooking, using a knife to cut the corn from the cob. Use the back of the knife to release the pulp from the cob for extra flavor.
- Add the corn, chicken, and green chiles to the pot. Cook over low heat until heated through, about 5 minutes.
- Garnish with scallion greens, cooked bacon, and cheddar cheese.
Notes
- Canned corn is a convenient alternative, using 15 ounces each of canned corn and creamed corn.
- Frozen corn in quantities of 16-30 ounces can also be used to great effect.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 219 kcal
% Daily Value*
| Calories | 219kcal | 11% |
| Carbohydrates | 23g | 8% |
| Protein | 9g | 18% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 22mg | 7% |
| Sodium | 293mg | 12% |
| Potassium | 423mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 386IU | 8% |
| Vitamin C | 8mg | 9% |
| Calcium | 119mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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