This past week I roasted a chicken and last night I made some homemade chicken broth. Today I was in the mood for soup, but didn’t want to make my standbys, chicken noodle or chicken tortilla. So, I looked around my fridge and pantry and came up with this dish: Chicken Corn Chowder. It’s surprisingly sweet, I hope you enjoy it as much as my family did.
Serve with sliced sourdough bread
- 4 strips bacon, diced
- 1 small yellow onion, diced
- ½ jalapeno, diced
- 3 cups low sodium chicken broth
- 1 can low sodium creamed corn
- 5 small baby Dutch yellow potatoes, small dice
- ½ red bell pepper, diced
- ½ package frozen corn kernels*
- 2 cups cooked chicken, diced
- 1 cup milk
- 1 cup sharp cheddar cheese, shredded
- 1 tablespoon dried dill weed
- salt and pepper, to taste
- In a large Dutch oven, cook the diced bacon until crisp. With a slotted spoon remove the bacon to a paper lined plate and set aside.
- in the same pot, cook the onion and jalapeno until soft, approximately 3-5 minutes. Add the chicken broth and bring to a simmer. Optional: with a hand-held blender, puree the mixture in the pot. (my son doesn't like cooked onions but he doesn't mind onion flavor, so this is the way I can add onions to my soup!)
- To the simmering broth mixture, add the creamed corn and diced potatoes and simmer approximately 10 minutes, or until the potatoes are fork tender.
- Add the frozen corn kernels, red bell pepper, bacon, and chicken to the pot and bring back to a simmer.
- Add the milk, cheddar cheese, and dill weed. Cook until cheese is melted. Taste and adjust seasoning with salt & pepper.
*In the summer when there is fresh corn on the cob, I use fresh corn kernels from 2 cobs.