I have never had Chowder before, but hubby has had Clam Chowder and loves it, so I thought I’d compromise and give a non fishy chowder a try.
The Country Cook recently posted about 25 must make Soups, stew & chili recipes. In it was a link to a recipe for Chicken corn chowder.
Here’s the recipe:
- 1 cup butter
- 1/2 pound bacon, diced into small pieces or bacon bits
- 5 pounds Russet potatoes, peeled and diced into 1-inch pieces
- 4 chicken bouillon cubes
- 1/2 Tablespoon black pepper
- 2 pounds chicken breasts, cooked and cut into 1-inch pieces
- 2-11ounce bags frozen corn
- 1 bunch green onion, thinly sliced
- 3 1/2 cups water
- 1 Tablespoon cornstarch
- 1 1/2 pints heavy whipping cream
- shredded cheddar cheese, for topping
In a large pot, melt the butter over medium heat. Add the bacon pieces and cook for about 5 minutes. Add the diced potatoes, chicken bouillon and black pepper. Stir and cook mixture until potatoes are semi-translucent; about 15-20 minutes.
Add the cooked chicken pieces, corn and green onion. Stir and cook for another 5-10 minutes or until heated through. In a separate small bowl or measuring cup mix together the water and cornstarch until combined and then pour into the pot. Bring the entire soup mixture to a boil, reduce heat slightly and let simmer about 20 minutes.
Turn off heat and pour in the heavy whipping cream. Stir until cream is combined. Let soup stand about 5 minutes before serving.
MY NOTES: We adjusted the way we made this recipe, just a little.
Instead of Russet potatoes we used red, cause they were on sale. We used a Knorr brand chicken bouillon granule instead of cubes.
Instead of pre cooking the chicken or bacon we just threw it all together in a skillet with the butter and potatoes and cooked them together. Much less work and it worked out great! After the chicken, bacon and potatoes were cooked enough we put them in my largest pot and finished the recipe.
The first picture above is the potatoes, chicken and bacon cooking in the skillet. They look amazing and delicious by them selves while they are cooking!
We barely fit everything into my pot at the end. It was full to the top and hard to stir.
This recipe made a lot! I have a family of 4, 2 teenage boys , hubby and I. We had enough for 1 bowl a piece (potatoes are filling) for 2 meals and 2 lunches for the hubby and I.
I would suggest cutting the recipe in half, freezing half or doing what we did and put it in the frig and have corn chowder twice in one week.
This is a super yummy recipe, and is now one of our favorites! Enjoy!