There’s nothing like making a big pot of chowder on a chilly grey day. While I currently reside in the Pac NW I grew up in Maine so it’s “chowdah” thank you very much:) I am not a big seafood fan so usually I make some corn chowder at least a couple of times in the winter. I sometimes make it in the summer too when fresh corn is on sale. I like to roast the corn on the cob then cut the kernels off to add to the soup. Great sweet taste! Anyway, the chowder I made this time around was a bit more substantial.
Chicken and Corn Chowder
2 large skinless boneless chicken breasts diced into 1” chunks
5 slices bacon
2 ribs celery chopped
1 cup carrots chopped
2 large red potatoes peeled and diced
2 cups whole kernel corn (canned or frozen is fine)
32 oz. box chicken broth or stock
2 cups milk
Cut bacon into small pieces and drop into the soup pot over medium-low heat. Stir and let cook until fat is rendered and bacon is crispy. Drain the bacon on a paper towel lined plate.
Add the chicken to the pot and brown in the bacon fat.
When the chicken is browned all over the outside remove it to a bowl.
Add celery and carrots to the pot and sweat until they begin to soften. (Note: you can use other veggies too, this was just what I was craving most.)
Add the diced potatoes and chicken back to the pot. Turn the heat to medium high and add the chicken broth making sure to scrape up any good fond from the bottom of the pot. Bring to a boil and lower to medium and cover. Let cook until potatoes are tender and the chicken chunks are easily broken apart.
Add corn and simmer for 15 minutes.
Add milk and about half of the crispy bacon back to the pot and simmer for 10-15 minutes. Serve with remaining bacon sprinkled over individual servings.
So what’s for dinner at your house tonight? If you would like to share your recipes and food tips with us please consider writing a diary, we love to share food around here!
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