I like having seasons. Even when we’ve lived places where it’s hard to tell winter from fall or spring from summer, there’s something about the change in temp in October or November that triggers the soup instinct in me.
The Queen featured this great family favorite in the church cookbook she edited in the 80s. Here it is, updated to boost flavor and make it a bit easier to prepare.
Chicken and Corn Chowder
A fast and delicious fall supper soup.
Servings 4 Servings
Calories 875kcal
Equipment
- Dutch oven
Ingredients
- 1 tsp olive oil Just enough so the bacon won't stick.
- 4 oz bacon Dice to 1/4" bits. Thick-sliced works best.
- 1 lb boneless, skinless chicken thighs Create 1/2" pieces, or larger if you prefer.
- 1 medium yellow onion 1/4" dice.
- 1 stalk celery 1/4" dice.
- 1 large carrot 1/4" dice.
- 1 bay leaf
- 1 tsp ground thyme
- 4 cups chicken stock Homemade is best, otherwise use your favorite out-of-the-box.
- 1 large russet potato 1/2"-1" dice. Russets are starchier and will help with thickening.
- 16 oz frozen corn
- 1 tsp salt
- 1 tsp ground black pepper
- 1 cup heavy whipping cream Or, substitute whole milk.
- 1 tbsp dried parsley Or, twice as much fresh.
- 2 oz butter Adjust seasonings if salted butter.
Instructions
- Heat Dutch oven on medium-high. Add olive oil.
- Add bacon bits and cook till crispy-ish—8-10 minutes. Remove to a paper-towel lined bowl. You'll add them back later. You may want to remove some of the bacon fat or not, leave a good tablespoon or so behind for the next step.
- Add onion, carrot, and celery to pot. Add salt and pepper. Stir well and cook for about 5 minutes. Stir in chicken and cook another 5 minutes.
- Stir in bay leaf and thyme.
- Add stock, potatoes, and corn. Add water if needed to completely cover veggies and chicken.
- Bring to a boil, then lower heat to simmer for 20 minutes, covering pot.
- Now for the thickening. After further consideration, we upgraded this recipe and added two additional thickening methods. Pick the one that best suits your current diet plan or current motivation. 1) puree about a cup in a blender. Add back to soup. 2) Use a potato masher to mash the potatoes and corn until you're liking the thickness. These avoid adding flour or other method.
- Add the cream or milk and stir. Add back the bacon bits and a tablespoon of butter. Let the whole thing simmer away for another three minutes.
- Serve, garnished with fresh parsley, chives, or green onion. Grated cheddar cheese works, too.
Notes
This chowder is fast and hearty on a cold night. It keeps well in the fridge for several days. Notice that we didn’t use flour, corn starch, or other means of thickening. The starch in the potatoes and corn make for plenty of substance.
Once you’ve made this the first time, it’s fun to try various enhancements. The last time I made it, I used a large shallot instead of onion. Leek would do, too. I used a bell pepper (orange for fall) instead of carrot. And I added some Cayenne pepper for a little heat.
Chowders are really the thing if you prefer a creamy soup rather than a brothy soup, like I do. So many ways to get creative with it!
Nutrition
Calories: 875kcal | Carbohydrates: 63g | Protein: 40g | Fat: 54g | Saturated Fat: 27g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 231mg | Sodium: 1360mg | Potassium: 1568mg | Fiber: 6g | Sugar: 11g | Vitamin A: 4356IU | Vitamin C: 20mg | Calcium: 118mg | Iron: 4mg
