Chicken Corn Chowder
Dinner · American
Sweet corn, tender chicken, and potatoes in a creamy bacon-flecked broth, chowder night without the coastline.
Recipe code AKBWFH · enter it in Anychef
Ingredients
- 1 lb chicken breast
- 4 slices bacon
- 3 cups frozen corn
- 2 potatoes
- 1 onion
- 2 stalks celery
- 3 cloves garlic
- 4 cups chicken stock
- 1 cup heavy cream
- 2 tbsp all-purpose flour
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Save this recipeInstructions
- Step 1 of 5
Chop the bacon and cook in a Dutch oven over medium heat until crisp, about 5 minutes. Remove with a slotted spoon, leaving the fat.
- Step 2 of 5
Dice the onion and celery and cook in the bacon fat until soft, 5 minutes, then stir in minced garlic and the flour for 1 minute.
- Step 3 of 5
Whisk in the chicken stock, then add the chicken breasts and diced potatoes. Simmer until the chicken reaches 165°F, about 15 minutes.
- Step 4 of 5
Shred the chicken and return it with the corn and heavy cream. Simmer gently 8 minutes, do not boil.
- Step 5 of 5
Mash a few potato chunks to thicken, season with salt and pepper, and serve topped with the crispy bacon.
