Chicken and Corn Chowder

Chicken and Corn Chowder is a hearty and frugal meal using leftover chicken and
baked potatoes. It is creamy and delicious. Great for any meal.

Servings: 6 servings

Author: Chef Ben Kelly

Prep Time:
10 minutes

Cook Time:
30 minutes

Total Time:
40 minutes

Soup

Canadian

Butter Chicken chowder corn chowder

Instructions

1 Put the bacon in a medium skillet and put it on medium heat. Cook, stirring
every few minutes, until the bacon is crisp, about 8 to 10 minutes. Remove the
bacon from the pan and drain it on a paper towel. Set aside.
2 Heat a large pot over medium heat. Add the cooking oil, onion, and a pinch of
salt. Cook the onion for 4 to 5 minutes or until the onions soften, turn
translucent, and start to brown around the edges.
3 Add the corn niblets to the pot and cook, stirring for 2 minutes. Add the
creamed corn, crisp bacon, and 4 cups of milk. Stir to loosen any bits of food
from the bottom of the pot. Cook until the milk starts to steam.
4 In a small bowl or measuring cup, combine 1 cup of cold milk with the
cornstarch. Mix well, then pour into the steaming milk. Cook, stirring, until
the chowder thickens, about 5 to 10 minutes.
5 Add the chicken, potato, salt, pepper, and sugar. Simmer for 5 minutes, gently
stirring now and again. Taste the chowder, adjust the seasoning as needed with
salt and pepper, then serve.