This is a big beautiful bowl of yumminess that just warms you from the inside out. You can use leftover chicken or rotisserie chicken in this recipe or just fry up a couple of chicken breasts.
I like to choose tomatoes that are just barely ripe. I find the tart flavor adds a nice balance to the sweet corn!
Chicken Corn Chowder
- 3 cups corn divided, defrosted if frozen
- 2 1/2 cups low sodium chicken broth
- 1 tablespoon flour
- 4 slices thick cut bacon
- 1 small onion diced
- 2 ribs celery chopped
- 2 cloves garlic minced
- 1 lb yellow potatoes peeled and diced 1/2"
- 1/2 teaspoon oregano
- 1/4 teaspoon thyme leaves
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 2 cups cooked chicken shredded or chopped
- salt and black pepper to taste
- Combine 1 1/2 cups corn, 1 cup broth and 1 tablespoon flour in the blender. Blend until smooth and set aside.
- Cook bacon in a large pot until crisp. Remove from the pot and place on a paper towel-lined plate.
- Turn heat to medium and add onion and celery to the bacon grease in the pan and cook until tender, 3-4 minutes. Add garlic and cook until fragrant.
- Add potatoes, remaining broth, and seasonings. Bring to a boil over medium-high heat. Reduce to a simmer and cover. Cook 10-12 minutes or until potatoes are tender. For a thicker chowder, gently mash a few of the potatoes if desired.
- Add remaining ingredients and simmer 5 minutes or until slightly thickened.
- Garnish with reserved bacon and serve.
Inspired by The Looneyspoons Collection.