About This chicken corn chowder
Chowder is comfort food. When I’m thinking comfort food, my thoughts often turn to creamy soups. They just satisfy the stomach and the soul. Chicken corn chowder fills that niche beautifully. The soup is colorful and nutritious. It is beautiful, isn’t it? Bright green cilantro, deep green poblano, scarlet red bell peppers, brilliant yellow corn, floating dreamily on a creamy background, provide a feast for the eyes, and of course, lots of nutrition, too. You can use fresh, frozen, or canned corn. During summer months, take advantage of the abundance of sweet corn that farm markets are offering and make this chowder with freshly cut corn kernels for a really special treat. But don’t worry, frozen or canned corn are great substitutes. It’s lighter than traditional recipes: This recipe for chowder strays a little from a traditional chowder. No seafood or potatoes in chicken corn chowder! You may find it appeals to a wider audience because it’s not a heavy soup, and the veggies provide so much fresh flavor. It isn’t loaded with cream and cheese so this chowder is good for you, too. The chowder reheats well. You’re going to love this chicken corn chowder. It’s hearty and fresh tasting. With lots of texture, taste, and creaminess, this chowder hits all the sweet spots. In fact, make a double batch. You’re going to want it again tomorrow. (And it reheats beautifully.)
How To Make Chicken Corn Chowder
Start by cooking the bacon. Bacon seems to find its way into my recipes on a frequent basis. It just adds so much flavor. Start this chowder by sautéing bacon in a large pot or Dutch oven until it’s nice and crispy. Set aside the bacon to add later, and reserve the grease. How long it takes: 50 minutes Equipment you’ll need: large pan or Dutch oven Servings: 4 Sauté the chicken and veggies. Next in the pot with the bacon grease goes cubed chicken breast, onions, celery, red bell pepper, and poblano pepper. Sauté until the veggies are softened. So far, so good, right? Make a roux. This chowder is thickened with a roux. The fat is already in the pot so add a fourth cup of all-purpose flour. Stir and cook for a couple of minutes. The flour will coat the chicken and vegetables. That’s okay. Add the broth and corn; simmer. Next up is chicken broth. Slowly stir a couple cups of broth into the soup. Add a few cups of corn and let the soup simmer for about 15 minutes. Stir in the milk, bacon, and cilantro. Add a cup and a half of milk, crumbled bacon, and lots of fresh cilantro. Stir until heated and you’re ready to serve your chowder. Serve chicken corn chowder with crackers or cornbread muffins. Fresh fruit or a green salad are perfect accompaniments.
Make It Your Own
Use this recipe as a base and make substitutions as you like. Here a few suggestions:
Make seafood chowder instead of chicken. Substitute seafood of your choice for the chicken: clams, shrimp, scallops, haddock, etc. or a combination. Keep in mind that the cooking time will vary depending on which seafood you choose. Omit the bacon. While this chowder recipe is made with bacon for added flavor, you can also make it without bacon. Sauté the vegetables and chicken in a couple tablespoons of olive oil instead. Try adding some smoked paprika to get that smoky flavor! Vegetarian chowder: Omit both the bacon and chicken. Add one pound of cubed potatoes instead. Stir the potatoes in with the broth and corn and cook until tender. Cheesy chowder: Stir in 2 cups shredded cheese just before serving.
Make Ahead Ideas
Time saving tip: Chop the onions, celery, bell pepper, and poblano the night before and put them in a zip top bag in the fridge. To Freeze: Prepare the soup as directed, except don’t add the milk and fresh cilantro. Slightly undercook the vegetables. Cool completely and freeze for up to 3 months in freezer containers. Thaw overnight in the fridge and reheat on the stove. When soup has heated, stir in milk and cilantro. If you plan on freezing the soup, don’t add potatoes because they tend to get mushy when frozen.
Storage & Reheating Tips
Refrigerate: Leftover chicken corn chowder can be stored in a covered container in the fridge for three or four days. Reheat: Gently reheat the soup in a pan on the stove until it reaches a simmer. Don’t let it boil hard or it may separate. Individual portions can be microwaved.
