Saturday, January 23, 2021
Home Recipe Reviews Meat & Poultry Southern Chicken and Corn Chowder

Southern Chicken and Corn Chowder

I had a craving for some Southern food this week, and this Southern Chicken and Corn Chowder recipe sounds too good to pass up. Its packed with lean chicken breasts and vegetables, but it was the bacon that got my attention. There’s something about cooking with bacon that makes a recipe just a little extra. Plus I rarely eat bacon, so this is going to be a treat.

This hearty chicken and corn chowder comes together easily and cooks for a comforting corn chowder you’ll love

Recipe Author: Robyn at Add a Pinch
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The Ingredients

I had some carrots and celery leftover from another recipe, and the dry goods like salt, pepper, thyme, and flour on hand. My grocery list for this recipe wasn’t too long, and everything I needed was easy to find except the frozen creamed corn. I didn’t want to make a special trip to hunt it down, so I substituted (3) 14.75-ounce cans of creamed corn. The frozen creamed corn needed to be thawed, so I figured canned would be one less step, and it worked very well.

Southern Chicken and Corn Chowder Ingredients
Chicken breasts, creamed corn, flour, olive oil, pepper, milk, bacon, carrots, celery, jalapeno pepper, garlic, and onion

The Process

This chicken and corn chowder recipe was pretty easy to make. The entire process took 47 minutes, with 15 minutes for prep and 32 minutes to cook.

I used a 5-quart cast-iron Dutch oven, and it was just big enough for this recipe. Anything smaller would not have worked! A 2-quart saucepan was the right size for the milk mixture.

Other than a large pot, all you need for this recipe is a sharp knife and a cutting board for all the chopping. I thought about using my vegetable chopper, but the old fashioned way worked just as well with less cleanup.

The only slight difficulty I had was managing to constantly stir the milk and flour mixture while the chicken and vegetables were browning. If you can’t multi-task, you will want to make the milk mixture first, then brown the chicken and vegetables. Once you have those mixed, there’s really no work left.

Prepped meat and vegetables
Sliced celery, chopped onion, minced garlic, and jalapeno pepper, diced carrots and bacon, and cubed chicken

So how was it?

Clear & Accurate Directions
Accurate Time(s)
Appearance
Taste
This chicken and corn chowder recipe is a delicious blend of sweet and salty. Adding a few slices of bacon give is a subtle smoky flavor, and the saltiness is such an interesting contrast to the sweet creamed corn. The big chunks of chicken are cooked until they are fork tender, and the vegetables give this chowder a nice texture. It makes a big batch, too, so this is perfect to make ahead for lunches. Or you could just nibble on it for a few days as I did--the flavors mingle and are even better the next day!
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Candicehttps://www.hungrypinner.com
I'm Candice, and I'm The Hungry Pinner. I created this blog to share my love for cooking and my experiences with the MANY recipes I've found on Pinterest over the years. Join me as I blog my way through those recipes to find out if they are worth trying yourself.

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