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Dinner for 4

Chicken Corn Chowder with heavy cream

Bacon, chicken, potatoes, and two kinds of corn simmer in a creamy, savory broth.

$4.27per serving $$$
60 minstart to table
4servings

AmericanHigh-proteinFamilyLunchesDinnersCold-weather comfortWinter

Ingredients

  • 8 slices bacon
  • 1/4 cup unsalted butter
  • 1 cup onion
  • 1 carrot
  • 1 stalk celery
  • 4 cloves garlic
  • 1/2 cup all-purpose flour
  • 4 cups low sodium chicken broth
  • 1 heaping tablespoon chicken flavored better than bouillon
  • 1/4 tsp dried thyme leaves
  • 1 bay leaf
  • 1/8 tsp salt
  • 1/2 tsp black pepper
  • 2 large russet potatoes
  • 1 can (15 oz) whole kernel corn
  • 1 can cream-style corn
  • 1/2 cup heavy cream
  • 3 cups rotisserie chicken
  • 1/2 cup green onions

Steps

  1. Cook the bacon in a 6-quart pot over medium heat for 8 minutes, until crisp, then transfer it to a plate.
  2. Melt the butter in the pot, then cook the onion, carrot, celery, and garlic for 7 minutes.
  3. Stir in the flour and cook for 2 minutes, then gradually whisk in the chicken broth and chicken bouillon.
  4. Add the thyme, bay leaf, salt, pepper, and potatoes, then simmer uncovered for 20 minutes, until the potatoes are tender.
  5. Stir in both kinds of corn, the chicken, and heavy cream, then simmer for 10 minutes, until hot.
  6. Check that the thickest part of the poultry reaches 165 F before serving.
  7. Remove the bay leaf, crumble the bacon over the chowder, and stir in the green onions.

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