It’s finally starting to feel like fall here in California, so I’m taking full advantage–donning boots, hats and scarves, and cooking/eating hearty meals. This chicken and potato corn chowder is the ideal comforting dinner on a chilly night.
5 skinless, boneless chicken breasts, poached
1/2 lb. bacon, cooked; reserve bacon grease (about 4 tbsp.)
1 medium sweet onion, finely chopped
2 cloves garlic, finely chopped
4 large russett potatoes, peeled and diced
1 red bell pepper, chopped
1 1/2 bags frozen sweet corn
4 carrots, peeled and chopped
1 cup heavy whipping cream
2 cups homemade chicken broth
1/2 tsp. cayenne
Salt and pepper, to taste
Add chicken to a large pot. Pour homemade chicken broth into pot, just enough to cover the chicken. Bring the broth to a simmer over medium heat, skimming occasionally. Continue to simmer until the chicken is fully cooked, about 20-25 minutes. Drain the chicken, reserving the broth.
Heat the bacon and olive oil in a large pot over medium heat. Cook until the bacon fat is rendered and the meat firming but not yet crisp, about 5 minutes. Remove the bacon and place slices on plate lined with paper towels. Keep the bacon grease in the pan.
Saute the onion and garlic in the bacon grease (about 4 tbsp.). Reduce the heat to medium-low and cook, stirring occasionally until the onion and garlic begin to soften, about 6 minutes. Add the potatoes, red pepper, corn and carrots. Continue to cook, stirring occasionally, until the vegetables are soft, about 8 additional minutes.
Add 2 cups homemade chicken broth to the pot. Bring the broth to a simmer over medium-high heat. Turn down the heat to medium and simmer until potatoes are tender, about 10 minutes. Add the cream and reserved chicken. Return the chowder to a simmer, season to taste with salt, pepper and cayenne. Serve hot. Top with crumbled bacon bits, if desired.