Chicken and Corn Chowder

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 570, total fat 37 G., saturated fats 18 G., proteins 22 G., carbohydrates 50 G., fiber 5 G., cholesterol 97 mg, sodium 968 mg, sugar 10 G.

Corn is so sweet in season—the perfect ingredient for a creamy summer chowder. When cutting the kernels, be sure to run the back of a knife over the cob to remove as much of the starchy liquid as possible. This will ensure the chowder retains the maximum flavor and aroma of natural sweet corn. Serve topped with crispy bacon bits, fried onions, and garlic.

The recipes use measuring containers with the following volumes:
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.

Ingredients for the recipe:

3 ears of corn, shelled
2 tablespoons unsalted butter
4 strips bacon, cut into pieces
1 large onion (3/4 chopped and ¼ thinly sliced lengthwise)
600 g of potatoes, cut into pieces
4 cloves garlic (3 cloves chopped and 1 thinly sliced)
0.5 tsp smoked paprika
4-6 sprigs of thyme
4 cups lightly salted chicken broth
1.5 cups shredded grilled chicken
3/4 cup heavy cream

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: grilled chicken, potato, corn, cream, bacon, thyme, paprika

Cooking the dish according to the recipe:

Cut the kernels from the corn cobs and scrape the cobs with the back of a knife to release the liquid. In a Dutch oven or other large saucepan, melt 1 tablespoon of butter over medium-high heat. Add the bacon and cook, stirring, until crisp, 3-4 minutes. Transfer with a slotted spoon to a plate lined with paper towels; discard 2 tablespoons of the rendered fat.
Reduce the heat to medium and add the remaining 1 tablespoon of butter, chopped onion, corn, and a pinch of salt and black pepper. Cook, stirring, until the onion is soft, 5-7 minutes.

Add the potatoes and minced garlic to the pan and sprinkle with smoked paprika and thyme; cook, stirring, for 1 minute. Add the chicken broth and 1 teaspoon of salt, cover, and bring to a simmer. Remove the lid and simmer until the potatoes are tender, 6 to 8 minutes.
Mash some potatoes with a fork to thicken the soup. Add the chicken and cream and cook until the chicken is heated through, about 3 minutes.
In a small skillet, heat the reserved bacon drippings over medium-high heat. Add the thinly sliced onion and cook until golden brown, about 3 minutes, adding the thinly sliced garlic 30 seconds before the end of the cooking time. Using a slotted spoon, transfer to the plate with the bacon. Ladle the soup into bowls and top with the fried bacon, onion, and garlic.

Categories:

recipe / Calorie content of prepared meals / Summer dishes / Soups / Cream soups / Meat soups / / Food Network - recipes / American cuisine