Chicken Corn Chowder
I’m always looking for a new great, hearty soup for these chilly autumn nights. A follower of mine asked for a corn chowder recipe, so I decided to make this soup. It’s super easy to make, requires little supervision, and it’s SO good
Servings: 6 servings
Calories: 439kcal
Ingredients
- 3 slices bacon chopped
- 1 large onion finely diced
- 3 cloves garlic minced
- 1 tablespoon chipotle powder
- to taste salt and pepper
- ¼ cup butter
- 1 cup green chiles roasted and peeled
- 2 pounds chicken breasts boneless chopped
- 4 cups corn fresh and sliced from the cob (or frozen)
- 1 pound potatoes peeled and chopped
- 5 cups chicken broth
- ¼ cup flour
- 2 cups whole milk
Instructions
- In a large, heavy-bottomed soup pot, cook the bacon over medium high heat until lightly browned. Add the onion and cook until tender - about 10 minutes. Stir in the garlic, chipotle powder, salt, and pepper and cook for a few more minutes.
- Add the butter, green chiles, and chicken and cook until the chicken is mostly cooked - about 10 minutes.
- Add the corn, potatoes, and chicken broth and bring to a boil. Reduce heat and simmer and cook until the potatoes are cooked through and tender - about 20 minutes.
- Put the flour into a small mixing bowl and whisk in the milk. Add this to the soup and allow it to simmer and thicken - about 15 minutes.
Recipe Notes
A quick way to roast the green chiles is by holding them one by one over a hob flame and turning each side until it is entirely charred (blackened). Likewise a gas stove burner is another great option.
When adding the flour & milk mixture to the soup, make sure to keep occasionally stirring while simmering so that the flour doesn't turn into tiny lumps.
For a thicker corn chowder whisk a tablespoon of cornstarch into the milk, then add to the soup.