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Corn Chowder

Ingredients
  Bacon slices 8
  Skinless chicken 1 Pound, cubed
  Chopped red bell pepper 1 1⁄2 Cup (24 tbs)
  Chopped onion 1 Cup (16 tbs)
  Garlic 4 Clove (20 gm), minced
  All-purpose flour 1⁄3 Cup (5.33 tbs)
  Chicken broth 6 Cup (96 tbs)
  Yukon gold potatoes 6 Large, cubed
  Sweet corn kernels 2 Cup (32 tbs)
  Whipping cream 1 1⁄2 Cup (24 tbs)
  Bay leaves 2
  Crushed pepper To Taste
  Crushed red peppers To Taste
Directions

MAKING
1. In a Dutch oven, cook bacon, set aside and leave 1 tablespoon of drippings.
2. Brown chicken, season with salt and pepper and set aside.
3. Sauté red bell peppers, sweet onions and garlic until tender. Stir in the flour.
4. Add the chicken broth and potatoes. Bring to a boil, reduce heat and cook uncovered for 10 minutes, until potatoes are tender.
5. Stir in the chicken, corn, whipped cream and add bay leaves.
6. Simmer uncovered 15 minutes, stirring occasionally.
7. Remove and discard bay leaves and stir in bacon. Sprinkle in peppers, seasoning to taste.

SERVING
8. Ladle out the chowder in a serving bowl and serve!

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Taste: 
Savory
Feel: 
Creamy
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Corn Kernel
Restriction: 
High Protein
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
15

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