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.
Isabelle
Yum! It's always nice to find a healthy recipe that's still rich and filling, and this looks like it's definitely both of those things.
I bet it would be a great way to use up leftover roast chicken, too.
The Duo Dishes
All you have to do is ask, and you shall receive! This is a nice offering.
Lauren
This chowder looks phenomenal! My husband and I can't seem to make enough soup these days, and this recipe is definitely going on our to make list. Thanks!
Biren
I can do with a bowl of that creamy goodness right now. It is so cold over here.
redkathy
Oh my gosh that chowder amazing and I'll bet he believed it was from heaven!
Gera @ SweetsFoodsBlog
The blend of ingredients is so captivating. Chicken, chilies and cheddar really fantastic!
Cheers,
Gera
marla {Family Fresh Cooking}
My husband would love me if I made this chowder. It looks rich and delicious! Good call on the non-fat milk! I bet this thick chowder has loads of flavor. Can u bring me some in Telluride? 🙂
Memória
Oh wow! This chowder looks delicious! You are a sweet wife because I would have told my spouse to make the chowder her/himself hahaha.
I'm bookmarking this.
Anonymous
I've been making this recipe since it originally came in the magazine and just lookied for it today as I'd lost my copy. What a coincidence that you just poseted it yesterday! Must be karma, and we're both Canadian BTW! i love your addition of the green chiles and the cayenne. We too like to spice up our foods. Can't wait to put it together tonight!
Ruth
Looks so nice and creamy and really easy to make. a real keeper. Also love the little story. Hes a lucky hubby indeed!