Creamy Chicken Corn Chowder

By vealam

Ingredients

• Garnish:
• 1/4 cup diced pancetta or bacon
• 5 Tbsp. butter
• 1/3 cup all-purpose flour
• 3 cups milk (I used whole milk)
• 1 cup chicken broth (plus more for thinning, if necessary)
• 1 tsp. salt
• Freshly ground pepper
• Pinch thyme
• 1 cup diced cooked chicken, 1/2-inch dice
• 3 cups diced potatoes, 1/2-inch dice (about 2 large potatoes)
• 1 1/2 cups frozen corn (plus more for garnish)
• (Optional: 1/2 cup diced carrots, 1/2-inch dice)
• 1/2 cup frozen corn
• Green onion, diced

Details

Servings 4
Preparation time 10mins
Cooking time 45mins
Adapted from seasonsandsuppers.ca

Preparation

Step 1

In a heavy large pot over medium heat, cook pancetta or bacon until crisp. Remove and set aside. Add butter and melt. Add flour and with a whisk, cook for 1 minute. Gradually add milk and stir. Add chicken, potatoes, corn, (carrots, if using) salt, pepper and a pinch of thyme. Bring to a boil, then reduce heat to low and simmer, stirring regularly, until potatoes are tender, about 20 minutes.

Meanwhile, heat a bit of oil in a skillet over medium-high heat. Add 1/2 cup corn and cook, stirring, until browned. Set aside.

Taste soup and add more salt and pepper, as necessary. If soup is too thick, thin with additional chicken stock.

Spoon soup into bowls and garnish with reserved pancetta (or bacon), browned corn and green onion.