Time: 40 min.
Complexity: easily
Servings: 4

Grilled chicken is a wonderful ingredient for quick dishes like this chowder. It infuses the soup with its spicy flavor, making it so rich it feels like it took hours to cook. Besides the grilled chicken, fresh corn gives this chowder a wonderful flavor. Simmer the cobs in a milky chicken broth after cutting the kernels to get the most out of them. Fried bacon adds a delicious smoky flavor, and the flour thickens the broth slightly, making the chowder even more delicious. This soup can be enjoyed all summer long, until corn season ends.

Ingredients:

• 2.5 cups chopped grilled chicken
• 3 strips bacon, coarsely chopped
• 1 medium onion, diced
• 3 tbsp. flour
• 1 can (425 g) of canned chicken broth
• 3 cups of milk
• 3 ears of white corn, kernels removed, ears reserved
• 2 sprigs of fresh thyme

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

grilled chicken, corn, milk, thyme, bacon

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Preparation:

Step 1
• In a large saucepan over medium heat, heat the bacon and cook until crisp, about 5 minutes. Add the onion and cook until soft, about 5 minutes. Add the flour and cook, stirring constantly, for 1 minute, until the flour turns light golden. Gradually pour in the chicken broth, whisking constantly to avoid lumps. Stir in the milk and add the corn cobs and thyme to the pan. Bring to a simmer and cook for about 15 minutes, stirring occasionally, until the soup infuses with the corn flavor.
Step 2
• Remove the cobs and thyme from the pan. Add the corn kernels and shredded chicken. Bring to a boil again, remove from the heat, ladle into deep bowls, and serve hot.

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