Chicken Corn Chowder in Garlic Toast Bread Bowls

Chicken Corn Chowder

Ingredients

6 strips uncooked bacon cut into pieces

3 Tablespoons (42 g) unsalted butter

1 (140 g) medium yellow onion diced (about 1 cup)

1 (140 g) red pepper diced (about 1 cup)

1 Tablespoon diced jalapeno seeds and ribs removed

1 ½ Tablespoons minced garlic

¼ cup (30 g) all-purpose flour

1 teaspoon table salt plus more as needed/to taste

¾ teaspoon ground black pepper

¾ teaspoon smoked paprika

½ teaspoon dry ground mustard

4 cups (946 ml) chicken broth

1 cup (236 ml) water or use another cup (236 ml) of chicken broth

1 cup (236 ml) whole milk

1 cup (236 ml) heavy cream

1 lb Gold potatoes diced into 1” cubes you do not need to peel, but do remove any shoots

1 lb (453 g) boneless skinless chicken breast or mix of breast and thighs raw

2 ½ cups (275 g) sweet corn fresh, frozen, or canned (if frozen no need to thaw, if canned drain before using)

Desired toppings. We enjoy this chicken corn chowder plain but also like corn chips, Fritos, or crackers, scallions/green onions, additional jalapeno, cilantro, shredded cheddar cheese, and more!

Instructions:

Place bacon pieces in a large pot or Dutch oven. Turn heat to medium and cook until bacon is crisp. Remove to a paper towel lined plate and set aside.

Drain all but approximately 2 Tablespoons of bacon grease (you can eyeball it, no need to be exact! I like to use a ladle and ladle out the excess and pour it into a can to solidify before disposing of it).
Add butter to the pot with the remaining bacon grease and cook until butter is melted.

Add diced onion, red pepper, and jalapeno and cook, stirring occasionally, until softened (about 5 minutes).

Add garlic and cook until fragrant (about 30 seconds).

Sprinkle the flour over the vegetables and stir until it’s fully absorbed. Cook another 30 seconds longer to lightly toast the flour.

Stir in salt, pepper, smoked paprika, and ground mustard.

Slowly whisk in chicken broth until completely combined.

Add water, milk, cream, potatoes, chicken breast, and corn. Bring mixture to a boil and cook until the potatoes are tender and the chicken is cooked through.

Once chicken is cooked through, remove to a plate and shred or dice. Set aside and keep warm (I usually cover with foil).

Use an immersion blender to puree approximately half of the soup (see note if you do not have an immersion blender).

After pureeing, return chicken to the pot. Stir reserved bacon back into the pot (or to preserve its crispness, serve soup topped with bacon crumbles, but don’t skip the bacon entirely, it adds so much flavor!). Taste-test the soup, adding more salt/pepper as needed (any soup that tastes a bit bland almost always needs a few shakes more salt!)

Serve warm with desired toppings and enjoy!

For the Garlic Toast Bread Bowls I was just winging it

1. Horizontal slice across the top of the bread

2. Scoop out enough to hold the soup

3. Spread on mixture of 1/2 cup softened Olive Oil No Cholesterol Spread, 2 tbsp Dukes Mayonnaise, 1/2 cup shredded cheese and whatever seasonings.

4. Paint the edges and insides of the bowl with some seasoned olive oil.

5. Bake @ 425°F for 15 minutes

Notes

Bacon

The bacon adds a beautiful depth of flavor to the chowder that you can’t really get without it, but if you must omit the bacon use 5 Tablespoons of butter instead of the 3 listed. No other changes needed.

Potatoes

May substitute russet potatoes instead but I recommend peeling them before using.
Chicken

You may substitute a pound of precooked shredded or diced chicken instead! After pureeing the soup, add it to the pot and make sure it is warmed through before serving.

Blender

If you don’t have an immersion blender, you can transfer half of the soup to a blender in batches and puree that way. Alternatively you can use a potato masher to try and mash the soup though it won’t be as smooth/creamy this way.

Storing/Freezing

Store in an airtight container in the refrigerator for up to 5 days. I generally do not recommend freezing soups that contain cream as the dairy may separate, making the consistency and texture not as smooth as it ought to be.

Flavorful Base: The combination of bacon, butter, onion, red pepper, jalapeno, and garlic creates a flavorful base for the soup, adding depth and complexity to the dish.

Creamy Texture: The addition of flour, chicken broth, water, milk, and heavy cream helps create a rich and creamy texture for the chowder, making it hearty and satisfying.

Variety of Toppings: This recipe allows for customization with various toppings such as corn chips, Fritos, crackers, scallions, jalapeno, cilantro, and shredded cheddar cheese, adding texture and flavor to each bowl.

Versatile Ingredients: The use of versatile ingredients like potatoes, chicken breast, and sweet corn makes this recipe adaptable to personal preferences and ingredient availability.

Immersion Blender Tip: Using an immersion blender to puree part of the soup helps thicken it and create a smoother consistency. If you don’t have an immersion blender, blending in batches with a regular blender or using a potato masher can achieve similar results, though not as smooth.

Storage and Freezing: While the chowder can be stored in the refrigerator for up to 5 days, freezing is not recommended due to potential separation of the dairy when thawed.

Bread Bowl Option: The Garlic Toast Bread Bowls add a creative touch to serving the chowder, offering a delicious and edible vessel for enjoying the soup.

Nutrition Information:

Frequently Asked Questions:

Can I use different types of bacon for this recipe?

Yes, you can use different types of bacon based on your preference.

Smoked or maple-flavored bacon can add extra depth of flavor to the chowder.

Can I substitute any ingredients for the chicken broth?

If you prefer, you can use vegetable broth as a substitute for chicken broth, although it may alter the flavor slightly.

Is it necessary to use an immersion blender?

While an immersion blender helps create a smoother consistency, you can achieve similar results by transferring part of the soup to a blender in batches or using a potato masher, though the texture may not be as creamy.

Can I make this recipe vegetarian?

Yes, you can omit the bacon and use vegetable broth instead of chicken broth to make a vegetarian version of the chowder.

You can also add extra vegetables or tofu for added protein.

How can I adjust the spiciness of the chowder?

You can control the spiciness by adjusting the amount of jalapeno used.

For a milder flavor, reduce the amount of jalapeno, or remove the seeds and ribs before dicing.

Can I use different types of potatoes?

While the recipe calls for Gold potatoes, you can use russet potatoes as a substitute. Just remember to peel them before dicing.

How long does this chowder keep in the refrigerator?

You can store the chowder in an airtight container in the refrigerator for up to 5 days.

Can I freeze this chowder?

It’s generally not recommended to freeze soups containing cream, as the dairy may separate upon thawing, affecting the consistency and texture of the soup.

What are some alternative toppings for the chowder?

In addition to the suggested toppings like corn chips, Fritos, or crackers, you can also try topping the chowder with sour cream, avocado slices, or a sprinkle of cayenne pepper for extra heat.

Can I adjust the thickness of the chowder?

Yes, if you prefer a thicker consistency, you can add more flour during the cooking process or let the chowder simmer longer to reduce and thicken.

Conversely, if you prefer a thinner consistency, you can add more chicken broth or water.