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.
Other corn chowder recipes:
Karina's Kitchen's Roasted Corn Chowder with Chicken, Lime & Cilantro
Food Blogga's Smoky Chipotle Chili Corn Chowder
Pete Bakes' Pumpkin Corn Chowder
Culinary Adventures of a New Wife's Shrimp & Corn Chowder
Whipped's White Corn Chowder with Shrimp & Avocado
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.
Nutrition
Julie
I have made and love the original recipe. The addition of cayenne pepper is a must, and I will have to try the green chiles too. I like to add diced avocados and cilanto as a garnish at the end.
Angela
I found this on tasty kitchen two weeks ago and printed the recipe out. We finally made it tonight and it was fabulous! We all LOVED it. I used gluten free flour mix instead of flour and ran short of stock so used a little water. I was going to rate it on tasty kitchen and was excited to find a button for "related blog post." Thank you for sharing.
ds r4
It s one of my favorite recipe. Very very delicious! Thanks! Keep posting such nice recipe.
Cathy
I made this last night for the fam and even the teens loved it. The only change I made was to add some cauliflower...cause we had some ready in the garden. I'm sure I'll be making it again some time
Raquelle
This was superb! The bacon really makes a difference. I made it with chicken thigh meat and it was delicious. Thanks again!
Emily Ziegler
How did I miss this recipe? Oh darn the new Foodbuzz! I'm so far behind!
This looks absolutely delicious. I must make this ASAP!
Raquelle
I'm making this tonight! I can't wait.
Cristie
Sounds like a great chowder. I think my husband would be happy with me if I would make dinner . . .
Lydia (The Perfect Pantry)
This is a perfect soup for a cold winter day, and one that can be made with everything from the pantry. I'm bookmarking.
Kalyn
Love the sound of the chowder. (And your husband is pretty cool, he deserves it!)
Claudia
You are a good wife. I love this thick robust chowder. I usually only make it in the summer when the corn is just picked but now you've gone and given me a yearnign for it!
pegasuslegend
wow love the spicy rich thick chowder, and this is one we will love here cant wait to try it!
Miranda
I love a good chowder, especially with corn!!!
This looks awesome!!!
The Chickenless Chick
Mmm, very warming... for toes and for hearts 🙂
Table Talk
Part of the enjoyment for cooking (at least for me), is making people happy with something they love to eat. Sounds like you may feel the same way.
Your chowder has all the right stuff, and perfect for a weeknight meal, or treat for lunch!
p.s.: You did really well on your TV spot. Was that your first appearance? ---looking like a pro out there!
Cheah
You are indeed a good wife, drop hints and voila, dinner served!
Ruth
I left you a little something on my blog.
lululu
beautiful, filling and delicious looking soup! yes, you are a wonderful wife!
5 Star Foodie
This chowder looks incredible! So wonderfully creamy! I love the addition of green chilies and cheddar!
Drick
yes sir-reeeeee, this is it! the changes you made are incredible - my kind of eating...