Creamy Corn Chowder

Corn, chicken, and crumbled bacon – it’s summer in a bowl!

corn chowder 2 sharp

Take a stab at the prep time on the original recipe. Got a number? How about fifteen minutes. Sure, the recipe took sneaky shortcuts like calling for already-cooked chicken breast, bacon, and corn. But even without counting the 20 minutes needed to boil the chicken and prep the other ingredients, fifteen minutes is ridiculous. Is this corn chowder, Chopped-style? I know I’m insanely slow with a knife, but unless you’re an iron chef, cutting up the vegetables, potatoes and crumbling the bacon will take you longer than a quarter-hour. It took me fifteen minutes to cut up and crumble the bacon alone. Am I doing something wrong? Probably. My knife skills are pathetic, and I can count on doubling the prep time listed for even a quick bread recipe.

Even if you’re better in the kitchen than I am, I’ll bet readying everything for the chowder will take you longer than fifteen minutes. It will also require a really, really big pot – the big red pot I typically use for soups started to overflow even before the addition of the corn, chicken, and half-and-half. I ended up dumping the entire thing into the my parents’ enormous stainless steel pot and finishing up the chowder in that. All in all, the recipe took me two hours from start to finish. None of the steps were particularly hard – they were just time-consuming. I’d say the taste was worth it, but I don’t think my family was all that thrilled to eat dinner at 9:00 pm. At this rate, I’ll be serving breakfast in the afternoon.

Creamy Corn Chowder

Creamy Corn Chowder


1 lb. boneless chicken breast

8 slices bacon

1/4 cup butter, cut into small pieces

1 large red bell pepper, diced

1 medium yellow onion, diced

4 cloves garlic, minced

1/3 cup flour

6 cups low-sodium chicken broth

3 medium russet potatoes

2 bay leaves

2 1/2 cups fresh corn (about 4 ears)

1 1/2 cups half-and-half

1 tsp. salt

1 tsp. pepper


Boil the chicken breast for 20 minutes, until cooked through. Shred chicken with a fork. Meanwhile, boil ears of corn for 4 minutes. Cool, then cut corn from cob. Cook bacon and crumble. Peel and dice potatoes into 1/2 inch cubes.

In a large - and I mean large - pot, melt butter and saute red pepper and onions over medium heat for 3 minutes, or until tender. Add garlic and cook for another 30 seconds. Add flour and cook for 2 minutes, stirring constantly. Pour in chicken broth and whisk until well-blended.

Stir in potatoes, bay leaves, and salt and pepper. Bring mixture to a boil, stirring frequently, then turn down heat to medium-low. Cook uncovered for 10 minutes, stirring occasionally.

Add corn, shredded chicken, bacon, and half-and-half. Simmer uncovered for 15 minutes, continuing to stir occasionally. Serve warm, adding extra chicken broth if the chowder is too thick.

Recipe from Cooking Classy , adapted from Better Homes and Gardens



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