Chicken Corn Chowder after a long, cold day on the slopes…yes, please!
· 6 strips uncooked bacon cut into pieces
· 3 Tbs. unsalted butter
· 1 medium yellow onion, diced
· 1 red pepper, diced
· 1 Tbs. jalapeno, diced with seeds and ribs removed
· 1 ½ Tbs. minced garlic
· ¼ cup all-purpose flour
· 1 tsp. salt, plus more as needed to taste
· ¾ tsp. ground black pepper
· ¾ tsp. smoked paprika
· ½ tsp. dry ground mustard
· 4 cups chicken broth
· 1 cup water (or can use more chicken broth)
· 1 cup whole milk
· 1 cup heavy cream
· 1 lb. gold potatoes diced into 1-inch cubes
· 1 lb. boneless, skinless chicken breast
· 2 ½ cups sweet corn fresh, frozen, or canned (if frozen no need to thaw, if canned drain before using)
. Desired toppings. We enjoy this chicken corn chowder plain but also like corn chips, Fritos, or crackers, scallions/green onions, additional jalapeno, cilantro, shredded cheddar cheese, and more!
1. Place bacon pieces in a large pot or Dutch oven. Turn heat to medium and cook until bacon is crisp. Remove to a paper towel lined plate and set aside.
2. Drain all but approximately 2 Tablespoons of bacon grease (you can eyeball it, no need to be exact!).
3. Add butter to the pot with the remaining bacon grease and cook until butter is melted.
4. Add diced onion, red pepper, and jalapeno and cook, stirring occasionally, until softened (about 5 minutes).
5. Add garlic and cook until fragrant (about 30 seconds).
6. Sprinkle the flour over the vegetables and stir until it’s fully absorbed. Cook another 30 seconds longer to lightly toast the flour.
7. Stir in salt, pepper, smoked paprika, and ground mustard.
8. Slowly whisk in chicken broth until completely combined.
9. Add water, milk, cream, potatoes, chicken breast, and corn. Bring mixture to a boil and cook until the potatoes are tender, and the chicken is cooked through.
10. Once chicken is cooked through, remove to a plate and shred or dice. Set it aside and keep warm (cover it with foil).
11. Use an immersion blender to puree approximately half of the soup (see note if you do not have an immersion blender).
12. After pureeing, return chicken to the pot. Stir reserved bacon back into the pot (or to preserve its crispness, serve soup topped with bacon crumbles, but don’t skip the bacon entirely, it adds so much flavor!). Taste-test the soup, adding more salt/pepper as needed (any soup that tastes a bit bland almost always needs a few shakes more salt!)
13. Serve warm with desired toppings and enjoy!
Source: “Chicken Corn Chowder”. Recipe. www.sugarspunrun.com. N.p. 14 July 2022. Web. 2 Jan. 2023.
By Recipe Contributor