Chicken Corn Chowder With Green Chilis And Bacon

Name: Chicken Corn Chowder With Green Chilis And Bacon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 ears corn, cut off the cob (mine were grilled in husk); 1 1/2 cups roasted chicken meat, shredded (or whatever you have for left overs); 1 yellow onion, chopped; 6 small red potatoes, cubed; 3 large celery ribs, chopped; 4 -5 garlic cloves, of minced, to taste; 2 (4 ounce) cans green chilies; 6 slices low-sodium bacon, chopped; 2 cups 1% low-fat milk; 1/2 cup light cream; 1 cup water; 3 cups low sodium chicken broth, or regular chicken broth; 1/2 cup cornmeal, finely ground or masa harina flour; 1 -2 tablespoon white flour; 1 teaspoon kosher salt; 1/4 teaspoon pepper, you like (I used cayenne, coarse black and white); 1/8 teaspoon dried thyme

Servings: persons

5 ears corn, cut off the cob (mine were grilled in husk)
1 1/2 cups roasted chicken meat, shredded (or whatever you have for left overs)
1 yellow onion, chopped
6 small red potatoes, cubed
3 large celery ribs, chopped
4 -5 garlic cloves, of minced, to taste
2 (4 ounce) cans green chilies
6 slices low-sodium bacon, chopped
2 cups 1% low-fat milk
1/2 cup light cream
1 cup water
3 cups low sodium chicken broth, or regular chicken broth
1/2 cup cornmeal, finely ground or masa harina flour
1 -2 tablespoon white flour
1 teaspoon kosher salt
1/4 teaspoon pepper, you like (I used cayenne, coarse black and white)
1/8 teaspoon dried thyme

1
["Prep garlic, onion, potatoes, celery together onto a large plate and put aside.", "Chop up bacon and cook in a large skillet over medium low heat until well done. Bacon will soften during soup cooking.", "Without draining drippings, add your chopped vegetables and cook until onions begin to soften.", "Over your pan, sift white flour beginning with 1 tbs until all the renderings are absorbed and a light coating on flour has appeared.", "Add stock.", "Bring to a low simmer and add your spices. Simmer uncovered for about 15 minutes. During this time add your chicken and corn.", "At this time you might have to transfer to a stock pot. Add 1/2 cup light cream and start with one cup of milk. Return to a simmer.", "Separately, mix 1/4 cup corn meal and 1/2 cup of water. This is to be added to your chowder next for flavor and thickening.", "Depending on the consistency you like, add the rest of your milk and corn meal mixture. Add milk to make it thinner, and corn meal mix to make it thicker. Or both. The cornmeal will be visible in the soup, but if you have ""fine"" corn meal, you will not feel it.", "Simmer for 20 minutes until potatoes are soft. Serve."]

1349

kcal

Calories

Fat

112

Carbs

121

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 5 ears corn, cut off the cob (mine were grilled in husk), 1 1/2 cups roasted chicken meat, shredded (or whatever you have for left overs), 1 yellow onion, chopped, 6 small red potatoes, cubed, and more.

Yes, Chicken Corn Chowder With Green Chilis And Bacon falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!