Creamy Chicken Corn Chowder

It was a cold day outside, and I was craving a hot bowl of soup. Since I had some freshly made chicken broth, leftover roasted chicken, and frozen corn, I decided to make this creamy chicken corn chowder recipe I found on the Food Network. This easy corn chowder recipe was a hit with all of us and paired nicely with a loaded garden salad and some crusty bread.  My husband said the leftover soup was very good for lunch the next day.

Creamy Chicken Corn Chowder

Ingredients:

• 2 slices of bacon
• ½ yellow onion, diced
• ½ red bell pepper, diced
• ½ jalapeno, seeded & deveined, minced
• 1 clove of garlic, minced
• 1 russet potato, peeled and diced
• 3 cups of frozen corn kernels (not sweet corn or it will be a sweet chowder)
• 3 cups of homemade chicken broth
• 1 tsp dried thyme
• Sea salt and freshly cracked pepper, to taste
• 2 cups of roasted chicken, shredded and chopped
• 2 cups of whole milk
• Fresh lime juice, to taste
• Fresh cilantro, chopped

How to Make Creamy Chicken Corn Chowder

Cook the bacon in a large Dutch oven over medium heat. Once it’s cooked, place on a paper towel to drain, then crumble and set aside.

Add the onion, red pepper, and jalapeno to the Dutch oven and cook for 3-4 minutes.

Add the minced garlic and cook, stirring constantly, for 1 minute.

Add the corn, potato, thyme, sea salt, and freshly cracked pepper to taste.

Stir for another minute, then add the broth. Cook on low for 45 minutes or until the potatoes are very soft.

In a blender, puree half the mixture and add it back to the Dutch oven.

Add the roasted chicken and milk, and mix. Simmer for 5 minutes. Add lime juice. Taste and reseason the soup as needed.

Top each bowl of soup with bacon crumbles and chopped cilantro. Enjoy.

 

 

Click here for a printable version of this recipe – For the Love of Cooking.net

 

Adapted recipe and photos by For the Love of Cooking.net
Original recipe from Food Network