A few days ago, my husband dropped a few hints - Texas-sized ones - that he would be tickled if a bowl of chicken and corn chowder dropped from the heavens into his eager hands. Ask and you shall receive. Okay, so maybe I felt the need to make up for the frequent accumulation of papers that I have squirreled away in various parts of our house. Not cool when your husband is neat as a pin on a clutter-phobe's pincushion. Or perhaps it's the guilt over smashing his beloved Red Tail Ale pint glass. Whatever it was, my infractions of the "live in harmony" law were pardoned after the first slurp of this creamy, aromatic soup.
This chowder is based off of a recipe from Cooking Light Magazine. Even after considerable changes, I believe we can still call it light. As my husband is rather fond of southwestern flavors and a little heat, I added a can of chiles and a pinch of cayenne pepper. The original recipe called for 2% milk. However, since there was none to be found in my fridge, I substituted skim milk. To make up for the richness lacking in skim milk, I added a can corn to accompany the whole kernels. Oh yeah, and I added an extra strip of bacon. No excuses required for that. The robust aroma gave way to an intensely satisfying soup that indulged my husband's craving and warmed us to our toes.
Cook 3 slices of bacon in a large saucepan over medium heat until crispy. Remove the bacon from the pan and let drain on a piece of paper towel. Set aside.
To the bacon drippings, add 1 pound skinless, boneless chicken breasts that have been cut into bite-sized pieces. In addition, add 1 cup chopped onion, 1 cup diced red bell pepper, and 2 minced garlic cloves.
Cook, stirring occasionally, for 5 minutes. Add one (4 oz.) can diced green chiles and cook for an additional minute.
Add 5 ¼ cups low-salt chicken broth and 2 cups diced, peeled russet potatoes. Bring to a boil, reduce heat, cover, and simmer for 20 minutes, or until the potatoes are tender.
Add 1 cup frozen whole-kernel corn and 1 can (14 oz.) creamed corn, and stir well.
Pour ½ cup all-purpose flour into a medium bowl. Gradually whisk in 2 cups skim milk. Add the milk mixture to the soup and cook over medium heat, stirring frequently, until the mixture thickens, about 15 minutes. Stir in 1 ½ cups grated sharp Cheddar cheese and ¼ teaspoon cayenne pepper. Season with salt and pepper. Ladle the soup into bowls and garnish with chopped scallions, grated Cheddar cheese, and crumbled bacon. If desired, break some tortilla chips over each portion of soup.
Printable Recipe
Chicken Corn Potato Chowder Recipe
Ingredients
- 3 bacon slices
- 1 pounds skinless boneless chicken breasts, cut into bite-sized pieces
- 1 cup chopped onion
- 1 cup diced red bell pepper
- 2 garlic cloves minced
- 1 4 ounce can diced green chiles
- 5 ¼ cups low-salt chicken broth
- 2 cups diced peeled russet potatoes
- 1 cup frozen whole-kernel corn
- 1 14 ounce can creamed corn
- ½ cup all-purpose flour
- 2 cups skim milk
- 1 ½ cups grated sharp Cheddar cheese plus more for garnishing
- ¼ teaspoon cayenne pepper
- salt & pepper
- chopped scallions for garnish
Instructions
- Cook bacon in a large saucepan over medium heat until crispy. Remove the bacon from the pan and let drain on a piece of paper towel. Set aside.
- To the bacon drippings, add chicken, onion, red bell pepper, and garlic. Cook, stirring occasionally, for 5 minutes. Add diced green chiles and cook for an additional minute. Add chicken broth and potatoes. Bring to a boil, reduce heat, cover, and simmer for 20 minutes, or until the potatoes are tender. Add frozen whole-kernel corn and creamed corn, and stir well.
- Pour flour into a medium bowl. Gradually whisk in skim milk. Add the milk mixture to the soup and cook over medium heat, stirring frequently, until the mixture thickens, about 15 minutes. Stir in 1½ cups grated sharp Cheddar cheese and cayenne pepper. Season with salt and pepper. Ladle the soup into bowls and garnish with chopped scallions, grated Cheddar cheese, and crumbled bacon. If desired, break some tortilla chips over each portion of soup.
Cookin' Canuck
Cathy, there is now a photo on the printable version of this recipe. I'm going to make my way through the other recipes and do the same thing. I don't know why I never thought of that. Thanks for the great suggestion!
Cathy
oH YUM....printing 🙂 I had to set up a whole new recipe folder sytem this past weekend cause end up printing out so many now.
One small request. Is it possible to include one picture on the printable version? I love pictures on my recipes lol.
Cookin' Canuck
Trix - This was surprisingly thick, considering that I used skim milk. The flour and creamed corn did the trick!
Mary - Thanks so much for the RT!
Divina - Thank you! I always love the extra flavor that chiles add to a dish.
RecipeGirl - Yes, I appreciate that my husband voices his dinner cravings. Definitely helps with meal planning.
ValleyWriter - We have soup for dinner fairly often. As long as there's some sort of protein in the meal, it fills us up. Paired with a salad and sometimes bread, it makes an easy meal.
Maria - Thank you! Yes, bacon is always the clincher for me, too.
Gordon - Thank you! You'll probably hear the term Canuck a few times during the Vancouver Olympics!
Gordon Hamilton
Loved the presentation and the recipe! Although I had no idea what a Canuck was until now!
Look forward to reading more of your blog soon,
Gordon
Maria
My hubs will love the bacon in this one! Perfect for a snowy day like today too! Your photos are getting better and better:)
ValleyWriter
Oh yum! This looks delicious! I wish I could convince my hubby that soup - or chowder - is a perfectly acceptable meal. It hasn't worked so far, but maybe the creaminess of this one will do the trick. Worth a try!
RecipeGirl
That looks quite delicious! I think I've made the orginal recipe from CL that you referred to... that's a good one too. Nice additions you made for your hubs. Yes, you are a good wife- wish my husband would at least give me some ideas once in a while!
Divina Pe
That first paragraph made me laugh. 😀 I want to a have a bowl of that right now. I love the addition of chilies in that soup.
Mary
Came here from your tweet and boy, that looks and sounds AMAZING!!! I just had to retweet it. 🙂 Yum.
Trix
What a beautiful thick chowder! What a sweet wife!