Saturday, January 31, 2015

Creamy Chicken Corn Chowder

When it’s cool outside in South Florida, nothing’s more warming inside than a bowlful of chowder.  This one is as good as it gets; thick, rich, chunks of tender chicken breast, plenty of fresh corn, chunks of potatoes and smoky bites of bacon floating throughout.  An ear full of goodness in every bowl, my special ingredient is saltine crackers to help thicken the chowder.

Prep Time: 25 minutes            Cook Time: 45 – 50 minutes     Serves: 6


  • 2 boneless chicken breast, cut in ½” cubes
  • 2 tablespoons olive oil
  • ¼ cup cornstarch
  • 3 slices of bacon
  • ½ onion diced
  • 3 cloves garlic, minced
  • 1 pound small red potatoes, cut in cubes
  • 2 ½  cups low sodium chicken broth
  • 2 packages, frozen corn about 10 ounces each
  • 2 ½ cups of half & half cream or 2% Milk
  • 1 cup crumbled saltine crackers ( about 18 squares)
  • Salt & pepper to season chicken- about ½ teaspoon
  • ½ teaspoon nutmeg
  • 1 tablespoon minced parsley
Recipe Directions

  1. Place chicken cubes in a Ziploc bag and add cornstarch salt and pepper, seal bag and toss until all chicken is coated with cornstarch.  Once coated, remove and place chicken on a plate.

  1. In large skillet over medium – high heat add olive oil, and then add chicken cubes to sauté until brown on each side.  Do not overcook chicken; it will be added to the chowder at the end to finish cooking. Drain on paper towels and set aside.

  1. Cut bacon into strips with kitchen shears.  Then add bacon strips to 4 – 5 quart saucepan or soup pot.  Cook bacon until nice and crisp, then remove and place on a paper towel to drain.

  1. In the same pan saut̩ onions and garlic until soft, about 2 Р3 minutes. Then add chicken broth and potatoes; bring to boil then reduce heat and let simmer until potatoes are tender, about 10 Р15 minutes.

  1. Take frozen corn and put in colander and rinse with warm water; then drain.  Put cracker crumbs into medium bowl; stir in half & half cream. Let stand until crackers are soft, about 5 minutes.

  1. Remove about a cup of the cooked potatoes from the saucepan and transfer to a blender, then add crackers/cream mixture and nutmeg and blend until smooth.
  1. Add potato/cracker mixture back to saucepan; add corn and chicken, season to taste with salt and pepper. Let the chowder simmer for about 10 minutes.  Then serve chowder in your favorite soup bowls.  Top with fresh parsley and bacon.

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