Chicken Corn Chowder Recipe - by Laura Vitale Laura in the Kitchen Episode 137

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner; chicken thighs are more affordable.

milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories; evaporated milk is often cheaper.

Cut the bottom off the corn cob to make it stable for cutting.

Cut the kernels off the corn cob and place them in a bowl, reserving the cobs.

Heat about a teaspoon of olive oil in a pot over medium high heat.

Add chopped bacon and cook for 2 to 3 minutes until it starts to crisp.

Remove bacon with a slotted spoon, leaving the drippings in the pot.

Season the chicken with pepper and place it in the pot to brown on both sides.

Remove the chicken to a plate once browned.

Add onion, red bell pepper, potatoes, and celery to the pot with a drizzle of olive oil, and season with salt and pepper.

Cook the vegetables for 7 to 8 minutes until softened and slightly colored.

Add about a tablespoon of butter and stir to melt.

Add about a tablespoon of flour and mix until absorbed by the juices.

Pour in water and bring to a boil.

Add the corn kernels, chicken, and reserved corn cobs to the pot.

Let it boil, then reduce heat to medium and simmer for 45 minutes.

Remove the corn cobs and chicken from the pot after 45 minutes.

Let the chicken cool for 10 minutes, then shred the meat off the bone.

Add the shredded chicken and heavy cream back into the pot.

Season the soup with salt and pepper to taste and let it cook for another 5 to 7 minutes until thickened.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens