It was a cold day outside and I was craving a hot bowl of soup. I had some freshly made chicken broth, leftover roasted chicken, and frozen corn so I decided to make a creamy chicken corn chowder. I adapted a recipe I found on the Food Network. I used some evaporated milk instead of regular milk and I added garlic. It was a bit thin when I made it so I added some corn starch to thicken it up. It turned out very hearty and delicious – we all loved it. My husband said the leftover soup was very good for lunch too.
Creamy Chicken Corn Chowder:
- 2 slices of bacon
- 1/2 sweet yellow onion, diced
- 1/2 red bell pepper, diced
- 1 clove of garlic, minced
- 1 russet potato, peeled and diced
- 3 cups of frozen corn kernels
- 4 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
- 1 cup of evaporated milk
- 2-3 tbsp corn starch
- Parsley, 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 and red pepper 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.
Blend the soup for a few seconds with an immersion blender – don’t over blend.
Add the chicken. Next, add the corn starch to the evaporated milk and mix thoroughly. Bring the soup to a boil then add the cornstarch, stirring well. Taste and re-season with spices if needed.
Top each bowl of soup with bacon crumbles and chopped parsley. 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