Chicken Corn Chowder

I believe I have been cooking this chowder since I was a new bride.  I have worked and tweaked it through the years and it has become a hands down Sheaffer family favorite.  I can remember dropping my little punks off at school and telling them I would have Chicken Corn Chowder ready for them when they returned home.  I would get the sweetest smiles returned to me with a big, “Thanks Mommy”!  Oh be still my heart, I miss those little punks.  I may go a couple of years without making this chowder, but when I do, we remember just how much we love it.

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I made this for Sir Streusel and me this past weekend and I got a sweet smile from him as well.  That smile makes my heart skip a beat!

One bonus in making this chowder is that you can boil and cut up chicken or you can use rotisserie chicken.  Oh how I love the flavor of Rotisserie!

Cook bacon in a Dutch oven until crisp.  Remove bacon, reserving drippings.  Set aside.

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If I am going to be honest, bacon is the reason I am not a vegetarian.

Saute chopped onion in 3 tbs reserved drippings in Dutch oven until tender.  Drain and reserve bacon drippings.

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Add corn to drained onion.

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Add diced potatoes and chicken stock to onion in Dutch oven.  Bring to a boil; reduce heat and simmer 30-45 minutes or until potato is tender.  Set aside.

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Add milk and ½ and ½ to vegetable mixture; cook over medium heat, stirring often. Stir in lemon juice, hot sauce, salt, and pepper.

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***Warning, I didn’t get pictures of the next few steps.  I was very engrossed in The Real Housewives of New Jersey.  Those ladies are cray cray and I love every minute!  Sir Streusel tends to disappear when I am binging on Real Housewives.

Now we need to make a thickener.  Whisk together 1/3 cup of reserved bacon drippings and flour in a 10-inch skillet. Whisk constantly for 10 minutes or until thickened and brown.

Whisk flour mixture into vegetable and chicken mixture in Dutch oven.  Cook. Stirring often until thickened.

Stir cooked bacon into Dutch oven.

***a little tip:  added carrots and celery are divine in this chowder.  

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Finished product.

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I am positive if you make this chowder, it will become a family favorite.  You will receive those sweet smiles from your beloveds.  You can also enjoy sitting around the table listening to everyone ‘slurp’ it to the last drop.  That’s when you know it is GOOD STUFF!!

Enjoy,

Jody and Edna

Chicken Corn Chowder
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Ingredients
  1. 1-2 lbs of boneless chicken breasts or thighs, or one shredded rotisserie chicken
  2. 1 large onion thinly sliced and chopped
  3. 26 oz. bag frozen corn or 10 ears of fresh corn
  4. 2 32-oz. boxes of chicken stock
  5. 3 medium potatoes cut into ½” cubes
  6. ¼ cup all-purpose flour
  7. 1 ½ cups whole milk
  8. 1 ½ cups half and half
  9. 1 tbs lemon juice
  10. ½ tsp hot sauce
  11. Salt to taste
  12. Pepper to taste
Instructions
  1. Boil and cut chicken into ½” cubes. Set aside.
  2. Cook bacon in a Dutch oven until crisp. Remove bacon, reserving drippings. Set aside.
  3. Saute onion in 3 tbs reserved drippings in Dutch oven until tender.
  4. Drain and reserve bacon drippings.
  5. Add corn, potatoes and chicken stock to onion in Dutch oven.
  6. Bring to a boil; reduce heat and simmer 30-45 minutes or until potato is tender. Set aside.
  7. Add milk and ½ and ½ to vegetable mixture; cook over medium heat, stirring often.
  8. Stir in lemon juice and next three ingredients.
  9. Whisk together 1/3 cup of reserved bacon drippings and flour in a 10-inch skillet. Whisk constantly for 10 minutes or until thickened and brown.
  10. Whisk flour mixture into vegetable and chicken mixture in Dutch oven.
  11. Cook. Stirring often until thickened.
  12. Stir cooked bacon into Dutch oven.
Notes
  1. **Carrots and Celery are also wonderful in this chowder
Adventures with Edna http://adventureswithedna.com/

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