Sweet corn, luscious heavy cream, that oh-so-right hint of red bell pepper, creamy, waxy Yukon gold potatoes, the savory, welcome flavors of roasted chicken and fried bacon … this is one chowder to savor bite after intoxicating bite.
“I don’t think I like corn,” Ms. (5-and-a-quarter-year-old) Harper stated … as I began shelling ears of corn for the supper I was preparing of chicken corn chowder and other delicious goodies.
“Au contraire, mon frère, as Bart Simpson would say,” I objected with great feeling, “I can think of four and maybe more ways you love, love, love — and loved corn, as you like to put it, in just the past two weeks.”
“Like when?” Harper says, only half paying attention to herself, even.
But what she’s really after here are good stories about how much she loves corn, to savor as she waits to savor dinner … stories that whet the appetite for dinner just like a bedtime story whets one’s appetite for sleep and dreams … and, of course, a story in which I cast her the star, which she most certainly is, and recapture in sweet imitations of her voice and personality moments that exemplify her most dazzling personality traits and hilarious sense of humor right back at her in all their shimmering glory.
“Well, remember how much you love, love, loved that really Cheesy Corn Casserole I made the night I fixed you and your little friend Chloe those Puppy Party Cupcakes for dessert … and you guys screeched and squealed in delight throughout dinner, dessert, and the new Paw Patrol movie. Right?
“Oh, yeah, yeah, yeah, we had so much fun. Yeah, that was a really good casserole–it was that square one with cheese and cornbread in it …. I love cornbread with cheese in it.”
“That’s why I made it, silly!” I said, adding, “And remember how much you ‘love, love, loved’ those grilled ears of corn with all the cheese and butter on them that I made for your swimming party? And I told you and all your little friends you looked like little garlic cheese bread sticks all dressed in swimsuits, remember?”
And you said, ‘We’ll just go swimming and wash it all off!’ … Remember?”
“Yeah. But Mom wouldn’t let us do that…”
“And remember that night I made you Esquites and you thought they were called es-skittles, like the candy? Remember—it was that corn casserole with all the yummy cheese and mayonnaise in it?”
“I guess I really do like corn,” she said smiling devilishly.
“You love, love, love it! Always! And that’s why I’m making you a yummy corn chowder that you’ll love, love, love too. “
A Story About How You And Your Family Will Also Love, Love, Love Chicken Corn Chowder
As the aromas begin to float about the kitchen of sweet corn, cream, chicken, and bacon, Jillian walks in with a twin boy on each hip, and ever-hard-working Ferf stumbles in, rubbing his poor eyes and yawns something like, “Wow, Rhonda, that smells delicious.”
“Yeah”, Jillian said, “Like when do we eat, if you don’t mind me asking, because the smell of this is making me ravenous … have you been over there at your house working on this all day and just brought it over here?”
“Not at all,” I explained, “I just whipped this up here in your kitchen–it takes but minutes to come together–and any corn will work–fresh, frozen, canned. So, I’ll print out these easy prep directions for you to put in your folder, dear, cause I know you guys are going to love this.”
And as I spooned up a taste to her mouth, being careful not to touch that hot spoon to a wee baby’s cheek, Jillian said, “I’m swooning …. please tell me there’s bread to dip in this!”
“You’ve got it” I exclaimed, taking toasted honey bread slices drenched in compound butter out of the oven, and these and their other yummy sides are detailed below.
How to Make Ahead and Store
To store chicken corn chowder, first let it cool, then cover it or store it right in your soup pot. It will keep refrigerated for up to 5 days. You may freeze it if you keep out the heavy cream and only add that on the day of prep, after thawed and heated a bit.
Serving Suggestions
I like to serve this chowder with a variety of sides. Sometimes, I like the contrast of this baked, Sweet Honey Bread, toasted under the broiler and slathered heartily with this French Bread Spread. For really, really hungry nights, I make a pan of these yummy Hot Dogs in a Loaf Pan, which is the quickest, easiest way to make a family-sized portion of hot dogs already in the bun, in a jiff. Everyone needs a green vegetable at most meals, even if it’s just a smoothie at breakfast. And I like to serve this Peach, Pecan, and Goat Cheese Salad with this particular chowder, because the sweet fruit and vinaigrette flavors pair deliciously with creamy, sweet soups and sauces, like this corn chowder.
For dessert, I served this delicious Strawberry, Cream Cheese, and Pretzel dessert—which brought some much-loved crunch to this extravaganza.
Chicken Corn Chowder
Ingredients
- 6 strips bacon diced
- 1 medium yellow onion diced
- 1 red bell pepper diced
- 1 tablespoon minced garlic
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 3/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 4 cups chicken broth
- 1 cup whole milk
- 1 cup heavy cream
- 1 pound Yukon gold potatoes diced
- 1 pound boneless skinless chicken breasts diced
- 2 1/2 cups corn kernels fresh, frozen, or canned
Instructions
- In a large pot, cook diced bacon over medium heat until crisp. Remove bacon and set aside, leaving about 2 tablespoons of bacon grease in the pot.
- Add diced onion, red bell pepper, and minced garlic to the pot with bacon grease. Cook until vegetables are softened, about 5 minutes.
- Stir in flour, salt, pepper, and smoked paprika. Cook for 1 minute until well combined with the vegetables.
- Gradually add chicken broth, milk, and cream, stirring constantly. Add diced potatoes, diced chicken, and corn. Bring to a boil, then reduce heat and simmer until potatoes are tender and chicken is cooked through, about 15 minutes.
- Return the cooked bacon to the pot. Stir well and adjust seasoning with additional salt and pepper if needed. Serve hot.
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