Corn And Chicken Chowder Recipe

Name: Corn And Chicken Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 6 ears of fresh corn, husked and silks removed (or 1-30 ounce can corn and 1-15 ounce can cream corn); 6 slices bacon, chopped; 8 scallions; 3 medium potatoes (I use Idaho potatoes); 2 tablespoons all-purpose flour; 3 cups whole milk; 2 cups chicken stock; 2 teaspoons Old Bay seasoning; 1 teaspoon dried parsley flakes; 1/2 teaspoon dried thyme; 1/4 teaspoon cayenne pepper; 1 small can (4 ounces, I believe) chopped green chiles; 2 cups roasted chicken, shredded (a Rotisserie chicken from the deli works great for this!); Salt and pepper, to taste; handful of grated cheddar, for garnish

Servings: persons

6 ears of fresh corn, husked and silks removed (or 1-30 ounce can corn and 1-15 ounce can cream corn)
6 slices bacon, chopped
8 scallions
3 medium potatoes (I use Idaho potatoes)
2 tablespoons all-purpose flour
3 cups whole milk
2 cups chicken stock
2 teaspoons Old Bay seasoning
1 teaspoon dried parsley flakes
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1 small can (4 ounces, I believe) chopped green chiles
2 cups roasted chicken, shredded (a Rotisserie chicken from the deli works great for this!)
Salt and pepper, to taste
handful of grated cheddar, for garnish

1
In a large stock pot, fry the bacon pieces until crisp. Remove from the pan, leaving the drippings, and set aside.
2
Peel and chop the potatoes into bite sized chunks. Slice the scallions very thin and separate the greens from the whites.
3
Place the potatoes and white scallion pieces into the stock pot and cook over medium heat until the scallions have softened, 2 or 3 minutes.
4
Sprinkle in the flour and cook, stirring constantly, for about 1 minute.
5
Pour in the milk, chicken stock, Old Bay, thyme, parsley, cayenne, salt, and pepper, stirring well. Bring to a boil over medium heat, stirring occasionally.
6
Reduce heat to low and simmer for 12-15 minutes or until the potatoes are tender. Add corn (If using fresh corn, cut from the cob with a sharp knife. Use the back of your knife to release the pulp from the cob.), chicken, and green chiles. Cook over low heat until heated through, about 5 minutes. Garnish with scallion greens, bacon, and cheddar cheese.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 6 ears of fresh corn, husked and silks removed (or 1-30 ounce can corn and 1-15 ounce can cream corn), 6 slices bacon, chopped, 8 scallions, 3 medium potatoes (I use Idaho potatoes), and more.

Yes, Corn And Chicken Chowder 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.

Corn And Chicken Chowder

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