Name: Chicken and Corn Chowder
Prep time: 16 min
Cook time: 26 min
Total time: 42 min
Yield: 8 servings
Ingredients: 6 slice Bacon chopped; 2 tbsp Unsalted butter; 1 count Yellow onion large, chopped; 3 stalk Celery chopped; 1 count red bell pepper chopped; 2 clove Garlic finely chopped; 1/3 cup all purpose flour; 6 cup Chicken Stock; 2 count Russet potatoes medium, peeled and chopped; 0 count Salt to taste; 0 count Black Pepper to taste; 4 cup corn kernels fresh or frozen; 3 cup shredded cooked chicken rotisserie chicken works well; 1 cup Heavy Cream; 3 count Green Onions chopped, for topping

Cooking Instructions

1
Cook the bacon
Add the chopped bacon to a large Dutch oven and cook over medium heat until crisp. Transfer the bacon to a plate lined with paper towels and leave the drippings in the pot.
Tip: Cook the bacon slowly to get more flavorful drippings.
Cleanup: Dispose of any used paper towels in the trash to keep the workspace clean.
2
Sauté the vegetables
Add the butter to the pot and let it melt into the bacon drippings. Stir in the onion, celery, and red bell pepper. Cook for about four minutes until the vegetables soften. Add the garlic and cook for thirty seconds until fragrant.
Tip: Cut all vegetables the same size so they cook evenly.
Cleanup: Rinse your cutting board after handling garlic to remove strong odors.
3
Build the roux
Sprinkle the flour over the vegetables and stir constantly for one minute. Slowly whisk in the chicken stock until smooth.
Tip: Add the stock gradually to avoid lumps.
Cleanup: Wipe any spilled flour immediately so it does not paste onto the counter.
4
Simmer the potatoes
Add the chopped potatoes along with salt and pepper. Bring to a gentle simmer and cook for about ten minutes or until the potatoes can be pierced easily with a fork.
Tip: Keep the heat low to prevent the potatoes from breaking apart.
Cleanup: Lightly scrape the bottom of the pot with a wooden spoon to prevent sticking.
5
Finish the chowder
Stir in the corn kernels, shredded chicken, and heavy cream. Continue simmering for ten to fifteen minutes until the chowder thickens slightly and flavors blend.
Tip: Using rotisserie chicken saves prep time.
Cleanup: Wash any utensils that touched raw chicken to keep the kitchen safe.
6
Serve
Taste the chowder and adjust seasoning as needed. Ladle into bowls and top with the crispy bacon and chopped green onions.
Tip: Add a splash of cream before serving for a richer finish.
Cleanup: Store leftovers in airtight containers and refrigerate promptly.

Chicken and Corn Chowder

Ingredients

Cooking Instructions

Cook the bacon

Sauté the vegetables

Build the roux

Simmer the potatoes

Finish the chowder

Serve

Make dinner one less decision.