Email to Cat      

Chicken Corn Chowder

Source of Recipe


From "Retro Recipes from the '50s and '60s" by Addie Gundry



List of Ingredients



• 4 Tbsp (½ stick) unsalted butter, cubed
  
• 1 large red bell pepper, diced
  
• 1 onion, diced
  
• 4 cloves garlic, minced
  
• â…“ cup all-purpose flour
  
• 5½ cups chicken broth
  
• ½ cup white wine
  
• 3 Yukon gold potatoes, peeled and cut into ½-inch dice
  
• 1 Tbsp fresh thyme, minced
  
• 1 tsp kosher salt
  
• ½ tsp freshly ground black pepper
  
• 1 pound boneless, skinless chicken breasts, cooked and shredded
  
• 2½ cups fresh or frozen corn
  
• 1½ cups heavy cream
  
• 8 slices bacon, cooked and crumbled, for garnish
  
• Sliced fresh chives, for garnish
  






Instructions



1. In a large pot, melt the butter over medium heat. Add the bell pepper and onion and cook until tender. Add the garlic and cook for 30 seconds. Whisk in the flour and cook for 2 minutes, being careful not to burn the flour.
   
   
2. While whisking, add the broth and wine and whisk until blended. Add the potatoes, thyme, salt, and black pepper. Bring to a boil, then reduce the heat to medium-low and cook for 10 minutes, or until the potatoes are fork-tender.
   
   
3. Add the chicken, corn, and heavy cream. Simmer for 10 to 15 minutes. Serve topped with the crumbled bacon and chives.
   
   Serves 6 or 7