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Chicken Corn Chowder Recipe

Ingredients

How to make it

  • NOTE: This recipe takes about 70 minutes total, start to finish. I don't like the forced prep and cook times required to post!
  • Cut one pound of bacon into small pieces and put in the bottom of your stockpot to brown.
  • While it's cooking, peel and dice 2 and a half cups of raw potatoes. Cook them separately, in salted water, just until tender, drain and set aside.
  • When the bacon is brown and crispy, add one stick of butter and 1 1/2 cups of chopped onion to the same pot, without draining the bacon. Cook, stirring until the onions are transparent.
  • Add 2/3 cup each of chopped carrots and celery, and the raw meat of two boneless, skinless chicken breasts. Cook for 5 minutes, stirring often.
  • Stir in a chopped bell pepper, and then add about 1/2 cup of flour and stir...cooking for about 5 minutes.
  • Add 3 cans of Swansons chicken broth, and when that's stirred in, add 2 cans of creamed corn, and 1 can of whole kernel corn. Add 3 bay leaves.
  • Heat 4 cups of milk, and add the warm milk, the potatoes, Worcheshire and Tabasco to your stock pot. Bring to a SIMMER and cook for 10 to 15 minutes to let the flavors blend...serve with your favorite bread.

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The Cook

charlee_cooks Redmond, OR

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