Recipes Soups Basics Chicken & Corn Chowder
Chicken & Corn Chowder

Chicken & Corn Chowder

Chicken & Corn Chowder is rated 4.5 out of 5 by 2.
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Prep Time: 25 minutes
Cook Time: 25 minutes
Servings: 4
Chunks of chicken transform this hearty chowder into a main-course soup. Round out the meal with a loaf of crusty bread and a simple green salad.

Ingredients:

  • 4 bacon slices, chopped
  • 1 large red bell pepper, seeded and chopped
  • 4 cups fresh or frozen corn kernels
  • 3/4 lb. Yukon Gold potatoes, cut into 1/2-inch
      chunks
  • 3 cups chicken broth
  • 1/2 cup dry white wine
  • 3/4 lb. boneless, skinless chicken thighs, cut
      into 1/2-inch chunks
  • 6 green onions, white and pale green parts,
      thinly sliced
  • 3 Tbs. minced fresh thyme
  • 2 1/2 cups half-and-half
  • Salt and freshly ground pepper, to taste

Directions:

Cook the bacon
In a saucepan over medium heat, fry the bacon until crisp, about 5 minutes. Using a slotted spoon, transfer to paper towels to drain. Pour off all but 3 Tbs. of the fat from the pan.

Cook the vegetables and chicken
Add the bell pepper, corn and potatoes to the same pan over medium heat. Cook, stirring frequently, until the peppers are just softened and the corn and potatoes are lightly tinged with gold, 4 to 5 minutes. Add the broth and wine and bring to a boil. Cover and cook until the potatoes are almost tender, about 5 minutes. Add the chicken and cook, covered, until opaque throughout, 5 to 7 minutes.

Finish the chowder
Stir in the green onions, thyme and half-and-half. Bring to a simmer over medium heat, reduce the heat to medium-low and cook, uncovered, until heated through, about 3 minutes. Season with salt and pepper. Ladle the chowder into bowls, sprinkle with the bacon and serve immediately. Serves 4.

Adapted from Williams-Sonoma Food Made Fast Series, Weeknight, by Melanie Barnard (Oxmoor House, 2006).
Rated 5 out of 5 by from With some changes! A previous reviewer suggested chiles and other spices for a Mexican taste, I substituted the thyme and scallions/onions for a can of Rotele instead. Came out very well! I also added grated cheddar cheese and less half and half (1 cup of Silk creamer instead.) Careful of cooking times listed. It ended up being a bit more for me.
Date published: 2013-12-14
Rated 4 out of 5 by from Good recipe! Really enjoyed this recipe. Used fresh corn from the cob and FAT FREE half and half and it was incredible. Doubted the use of all the thyme, but it was the perfect amount. Thinking about switching out thyme for green chiles and/or cilantro next time for a Mexican flavor. Will be part of our regular rotation from now on.
Date published: 2012-02-11
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