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
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.
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.
