Chicken and Corn Chowder

"We used a Vitamix—with a 64-oz blender—to create this recipe, because it can actually cook as it blends. You’ll save so much time making soup this way and you’ll dirty exactly one dish: the blender." - David Tip: Precook the chicken, potato, and bacon and you can throw this recipe together in less than 15 minutes.

Photo by David V.
Adapted from qvc.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from qvc.com

Ingredients

  • 1

    cup milk

  • 2

    cups chicken stock

  • 1/2

    cup medium-diced onion

  • 1

    tsp dried thyme

  • 1

    clove garlic, peeled

  • 10-oz boneless chicken breast, cooked and cut into chunks

  • 1-1/2

    lb medium-size russet potato, baked or boiled, and peeled and cut into quarters lengthwise, divided

  • 1

    cup frozen corn, defrosted and divided

  • 2

    tsp salt

  • 1/2

    tsp black pepper

  • 2

    strips thick-cut bacon, cooked and drained

  • 1/2

    –3/4 cup shredded cheddar cheese

  • 2

    scallions, sliced

Directions

Vitamix Preparation: Place the milk, chicken stock, onion, thyme, garlic, chicken breast, 4 quarters of potato, 1/2 cup of corn, salt, and pepper into the Vitamix container. Secure the lid and place the container on the base. Start the machine on low speed for 10 seconds and then increase the speed to high and run for 8–9 minutes. Turn the machine off, remove the lid-plug carefully, and through the opening add the bacon, remaining potato, and corn. Secure the lid-plug back in the container lid and pulse on low 3–4 times so the bacon, potato, and corn are chopped into small pieces. Ladle into serving bowls and top with cheese and scallions. Stove-top Preparation: Heat 1 Tbsp oil over medium heat in a 2–3 quart sauce pot. Add the onions and garlic and sauté until the onions are translucent. Add the stock, thyme, chicken, 4 quarters of potato, 1/2 cup corn, salt, and pepper. Simmer for about 5–10 minutes. Remove the pot from the heat and add the milk. Place the soup into a blender and hold the lid in place with a dish towel (to prevent the lid from popping off). Blend on low, to start, and gradually increase the speed, pureeing until smooth. Place the remaining potato, corn, and bacon into the blender and pulse until chopped. Ladle into serving bowls and top with cheese and scallions.

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