warm me up. [chicken & potato corn chowder]

November 8th, 2011 by | comments

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.

For you soup fanatics out there, check out my potato and carrot soup, or my butternut squash soup. Or, head over to Sweet Pea’s Kitchen and check out Christina’s soup roundup.


5 skinless, boneless chicken breasts, poached

1/2 lb. bacon, cooked; reserve bacon grease (about 4 tbsp.)

Olive oil

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.

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