Print

Chicken Corn Chowder

Chicken Corn Chowder - A Family Feast
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A rich and delicious Chicken Corn Chowder made with chunks of tender chicken, potatoes, red pepper, and corn in a creamy and flavorful base.

Ingredients

Units Scale
  • 3 cups all-purpose potatoes, diced into 1/2 inch pieces
  • 5 oz slab salt pork, finely diced
  • 4 tablespoons butter
  • 1/4 cup diced celery
  • 1 cup chopped onions
  • 1/2 cup diced red pepper
  • 1/4 cup flour
  • 1 quart very flavorful chicken stock
  • 1 cup whole milk
  • 1 cup heavy cream
  • One 14 3/4 oz can creamed corn
  • Two 14 3/4 oz cans kernel corn drained
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon dry thyme
  • 1/4 teaspoon freshly ground nutmeg
  • Pinch of cayenne pepper
  • 2 cups cooked chicken, cut into bite sized chunks
  • Salt and pepper to taste
  • 1 pound bacon cooked to crisp and chopped for garnish (optional)

Instructions

  1. Place potatoes in a medium pot with a pinch of salt and cover with water. Bring to a boil and cook for about 10 minutes or until tender. Drain and set potatoes aside.
  2. Put diced salt pork in a 10-quart stock pot and sauté over medium high heat until crispy.
  3. (At this point, you can remove the salt pork and strain the fat for a lower calorie version, however we leave it in as it adds great flavor to the soup.).
  4. To the cooked salt pork, add the butter and melt.
  5. When butter is melted, add celery, onions and red pepper and cook 2-3 minutes.
  6. Reduce heat to medium and add flour. Stir to combine.
  7. Cook this mixture on medium to medium low for an additional 2-3 minutes until the raw flour smell is gone.
  8. Add chicken stock one third at a time, stirring each time with a wire whisk.
  9. Add milk, cream, creamed corn, kernel corn, Worcestershire sauce, thyme, nutmeg, and cayenne pepper. Stir to combine.
  10. Add cooked chicken and cooked potatoes and stir gently.
  11. Adjust seasoning with salt and pepper and serve. Crumble cooked bacon over the top as garnish.

Notes

If you are not using a strong home made chicken stock to make this recipe, boil a quart and a half of canned stock down to one quart. That will make the base for this soup recipe much more flavorful.

Find it online: https://www.afamilyfeast.com/chicken-corn-chowder/