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.
Course Soup
Cuisine Canadian
Keyword Butter Chicken, Chowder, corn chowder
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 6servings
Author Chef Ben Kelly
Equipment
1 medium skillet
1 Large Pot
1 wooden spoon
measuring cups and spoons
paper towel
Ingredients
1cupbacon, diced
1tbspcooking oil
1cuponion, diced
1cancorn niblets, drained, 341 ml12 oz
1can Creamed Corn, 398 ml14 oz
5cupsWhole Milksplit
1/4cupcornstarch
2cupschicken, cooked and diced
2cupscooked potato
1/2tspsaltplus more to taste
1/4tsppepper
1tbspsugar
Instructions
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.
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.
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.
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.
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.