White Bean, Chicken And Corn Chowder Recipe

Name: White Bean, Chicken And Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups Frozen Corn Kernels, Divided; 6 cups Chicken Broth; 1/4 cups Unsalted Butter; 1 whole Medium Sized Onion, Finely Diced; 4 cloves Garlic, Finely Minced; 1/3 cups All-purpose Flour; 2-7/8 ounces, weight Canned Creamed Corn; 2 leaves Bay Leaves; 1/2 teaspoons Celery Salt; Salt And Pepper; 1-1/2 pound Yukon Gold Potatoes, Peeled And Diced; 2 cups Chopped Cooked Boneless, Skinless Chicken Breast; 14-1/2 ounces, weight Canned Cannellini Beans, Drained And Rinsed; 1-3/4 cup Half-and-half; 6 slices Bacon, Cooked Until Crisp And Chopped (garnish); Micro Greens (optional And As Desired For Garnish)

Servings: persons

3 cups Frozen Corn Kernels, Divided
6 cups Chicken Broth
1/4 cups Unsalted Butter
1 whole Medium Sized Onion, Finely Diced
4 cloves Garlic, Finely Minced
1/3 cups All-purpose Flour
2-7/8 ounces, weight Canned Creamed Corn
2 leaves Bay Leaves
1/2 teaspoons Celery Salt
Salt And Pepper
1-1/2 pound Yukon Gold Potatoes, Peeled And Diced
2 cups Chopped Cooked Boneless, Skinless Chicken Breast
14-1/2 ounces, weight Canned Cannellini Beans, Drained And Rinsed
1-3/4 cup Half-and-half
6 slices Bacon, Cooked Until Crisp And Chopped (garnish)
Micro Greens (optional And As Desired For Garnish)

1
Add 2/3 of the frozen corn kernels into a blender. Set aside.
2
In a large saucepan, heat the chicken broth over medium heat until warm. Add the chicken broth to the blender with the corn and blend until smooth and creamy. Be careful when blending as the mixture is hot. Cover the top of the blender with a dish towel as you blend. Set aside.
3
In a large Dutch oven or stock pot, add the butter. Melt it over medium heat and add the onion. Cook the onion until translucent, about 6-7 minutes. Add the garlic and cook for an additional minute. Reduce the heat to medium-low and stir in the flour. Continue stirring and cooking for 1-2 minutes or until the flour turns a golden color. Add the blended chicken broth and corn mixture to the pot and whisk as you add it. Continue whisking as you turn the heat up to medium-high. Add the creamed corn and continue to whisk. If you find that the soup is too thick, you may add water or additional chicken broth until you reach a consistency you desire.
4
Add the bay leaves, celery salt, a dash of salt and pepper to taste and the potatoes to the pot. Bring the soup to a boil and then reduce heat to a simmer. Cook until the potatoes are tender, about 10-12 minutes.
5
Add the chicken breast, beans, remaining 1 cup of frozen corn, and half-and-half and cook for an additional 10-12 minutes, stirring occasionally.
6
Remove the bay leaves from the pot and adjust seasoning to taste. Serve the soup topped with bacon crumbles and micro greens. Enjoy!

1979

kcal

Calories

Fat

132

Carbs

205

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 3 cups Frozen Corn Kernels, Divided, 6 cups Chicken Broth, 1/4 cups Unsalted Butter, 1 whole Medium Sized Onion, Finely Diced, and more.

Yes, White Bean, Chicken And Corn 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.

White Bean, Chicken And Corn Chowder

How did you like this recipe?

Frequently Asked Questions