Chicken Corn Chowder
Chowder isn't reserved just for seafood. Chicken and corn will make you believe otherwise!
Ingredients
- 4 slices bacon chopped
- 1 medium onion chopped
- 3 Tablespoons all-purpose flour or gluten-free 1:1 flour blend
- 1 pound Yukon Gold potatoes (about 3 medium) peeled and chopped
- 6 cups chicken broth
- 4 cups shredded cooked chicken (see notes) from a 2½-3 pound roasted chicken
- 3 cups fresh corn kernels (see notes) cut from about 3 ears
- ½ cup heavy cream or non-dairy option
- 2 medium tomatoes chopped
- 1 avocado pitted, peeled, and sliced
- 1 cup cilantro leaves chopped
- 2 limes cut into wedges
- Freshly ground black pepper and salt for seasoning
Instructions
- In a large, heavy pot over medium heat, cook the bacon, stirring often, until fat is rendered and meat starts to brown. Add onion and cook, stirring occasionally, until soft, about 3 minutes. Sprinkle with flour and stir until flour smells toasty, but hasn't started to brown, about 3 minutes.
- Add potatoes and broth. Bring to a boil, stirring occasionally. Reduce heat and simmer until potatoes are barely tender when pierced, about 5 minutes. Add chicken and corn and bring to a boil, then reduce heat to low and stir in cream to taste, Heat through, about 2 minutes.
- Taste for seasoning and add salt and pepper accordingly.
- Serve in soup bowls, garnished with tomatoes, avocado, cilantro, and a squeeze of lime juice.
Notes
A 2½-3 pound roasted deli chicken will yield about 4 cups.
Frozen corn can be used as well.
Tried this recipe?Let us know how it was!