Corn chowder sounds... okay. But the Chicken Corn Chowder recipe is actually comfort food to which vegetables have been expertly added.
begins with a base of crispy, greasy bacon, with garlic and potatoes. It ends up
a hearty, creamy, cover-all-the-bases chowder to feed the party crowd.
1/2 pound bacon, chopped
4 cloves garlic, minced
4 cups chunky-chopped chicken meat, boneless
3 medium potatoes, peeled and chopped into 1/2-inch cubes
3 carrots, peeled and chopped
2 medium yellow onions, peeled and chopped
3 cups chicken broth
3 cups corn kernels (from about 6 ears of fresh corn)
3 stalks of celery, trimmed and sliced
1 bunch green onions, trimmed and sliced
1/4 ground pepper, or to taste
1/2 teaspoon salt, or to taste
3 sprigs fresh thyme or rosemary (or 1/2 teaspoon ground)
3 cups heavy cream
In a large pot, cook the bacon over medium-high heat until crispy, stirring occasionally. Add the garlic and chicken to the pot and cook for a few minutes, until the chicken is cooked through and the garlic is fragrant.
Now add everything but the heavy cream to the pot. (You can save the green onions back to use as a garnish for the chowder, if you like.) Bring the temperature almost to a boil then simmer until the potatoes and carrots are tender-crisp. Stir in the heavy cream and heat slowly, about 20 minutes. When the chowder is hot and the veggies are tender it's done. Taste and adjust the seasonings if necessary.
Fish out the sprigs of thyme or rosemary and serve hot. This recipe will feed 10 hungry people.