Sometimes I just crave a warm, hearty bowl of soup. Yesterday was one of those times. And I had pretty much all the ingredients on hand for a, easy but yummy chicken corn chowder recipe I received recently from a friend. So I tried it – and LOVED it. Here’s the recipe:
2 slices bacon, diced
1/2 pound red potatoes, unpeeled and diced (this is about 3-4 red potatoes, but you can use other potatoes)
1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
3 green onions, sliced
2 tablespoons flour
1 chicken-flavor bouillon envelope
2 cups milk
1 15-17 ounce can of cream-style corn
- In 3-quart casserole, cook bacon, covered, on high 2-1/2 to 3 minutes until crisp. Remove bacon with slotted spoon; set aside.
- Add potatoes to drippings. Cook, covered, on high 6-7 minutes until tender, stirring once halfway through cooking. Add chicken and green onions. Cook, covered, 3 -4 minutes until chicken is no longer pink, stirring once.
- Sprinkle flour over chicken; stir to blend. Add bouillon, milk, and corn. Cook, covered, on high 8-10 minutes until mixture comes to a boil and thickens slightly, stirring occasionally. Season with salt and pepper to taste. Sprinkle with reserved bacon. Makes 7 cups.
(This recipe originally appeared in Good Housekeeping, January 1991.)
Variations and tips:
- I didn’t have chicken bouillon on hand, so instead, I replaced the chicken bouillon and 2 cups milk with 1 cup chicken broth and 1 cup milk. Worked great!
- I didn’t have a 15-17 ounce can of cream-style corn, but I had a 14 ounce can. I used that plus added some frozen niblet corn.
- I always keep cubed, cooked chicken and diced, cooked bacon in the freezer, ready to toss into a recipe. For this recipe, I had both in my freezer, ready to go. Saved a lot of prep time! So I just started with step 2 and used cooking oil instead of bacon drippings.