My experience with this new recipe was like a first date you initially feel nonchalent about. But, as the evening unfolds, you are pleasantly surprised and find yourself in a giddy tizzy.
I love all things corn and almost always enjoy a good bowl of corn chowder. Knowing I wanted a hearty soup to enjoy with my fresh loaf of Rosemary Walnut Bread, I set about on an internet recipe search. Seeing both ham and chicken versions of corn chowder, I opted for one of the chicken recipes only because it seemed like a more health conscious choice. Upon opening a recipe titled ‘Chicken Corn Chowder’, found on Epicurious, my pleasant suprises began to unfold.
The top item in the ingredient list of this “Chicken” Corn Chowder recipe was slices of bacon. oooh, I like your style. You aren’t quite what I expected. Initially frying the bacon in your soup pot and removing it creates an amazing base for sauteing the onions and peppers. smooth introduction, this date could be better than I thought. Instead of just using the potatoes usually found in chowder, the recipe also includes chunks of butternut squash and red or orange peppers. my, my you are more handsome than I expected. Since I had limited time to make the soup, I was even more excited to learn that it included pre-cooked rotisserie chicken from the grocery store and a bag of frozen corn. you are making this just too easy for me to say yes… The green onions and cilantro thrown in at the end add a fresh flavor and color to the already vibrant vegetable confetti. you sure are different than all the others. I made some adjustments to the recipe and have posted my final version below. see you again some time? giggle giggle…I would love to…
Chicken Corn Chowder
Adapted from Bon Appétit, October 2003
Ingredients
5 bacon slices, chopped
1 tablespoon butter
1 medium onion, chopped
1 cup chopped red or orange bell peppers (about 1 large)
1/4 cup all purpose flour
6 cups low-salt chicken broth
2 cups 1/2-inch cubes peeled seeded butternut squash
1 extra large or 2 medium russet potatoes, peeled, cut into 1/2-inch cubes
1 1/2 tablespoons chopped fresh thyme
1 16-ounce bag frozen corn kernels
1 cup whole milk
1 cup diced skinned roast chicken (1/2 the rotisserie chicken)
1/2 plus 1/4 cup chopped green onions
1/2 cup plus 2 tablespoons chopped fresh cilantro
salt & pepper
Cook bacon in large pot over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1/4 cup drippings from pot. Add butter to pot; melt over medium-high heat. Add onions and 1/2 cup of bell peppers. Sauté until onions are soft, about 10 minutes. Add flour; stir 2 minutes. Mix in broth, then squash, potatoes, and thyme; bring to boil. Reduce heat to medium-low; simmer uncovered until squash and potatoes are tender, about 12 minutes. Add corn, milk, and 1/2 cup bell peppers. Simmer until corn is tender, about 10 minutes. Add chicken, 1/2 cup green onions, and 1/2 cup cilantro; simmer 5 minutes. Season with salt and pepper.
Ladle chowder into bowls; sprinkle with remaining green onions and cilantro.
January 18th, 2008 at 3:41 pm
Ok… the recipe as first date analogy?…. Perfect.
Erin
January 19th, 2008 at 9:21 am
[...] Here’s another interesting post I read today by Whipped [...]
January 21st, 2008 at 4:26 pm
um, i wish i could make this. right now. chicken corn chowder is my absolute favorite soup.
January 22nd, 2008 at 12:22 pm
sounds delish! wish i had a bowl right now! hmm and maybe with a poached egg on top? what.. like the add says.. mm mm good..
keep on truckin down the flavor highway..
January 22nd, 2008 at 8:30 pm
Oh lordy. I want to have forty first dates with this! (sorry, bad one). Seriously though, looks awesome. I adore corn chowder, and the rosemary bread sounds like a wonderful combination!
January 25th, 2008 at 1:17 pm
Having met some of your other first dates, I must say that this one looks the more promising.
January 27th, 2008 at 7:07 pm
I fed this chowder to a small gaggle of close friends (doubled the recipe) last week during game night. It was AMAZING!! I added a lot more pepper as I find sweet corn and lots of pepper are the perfect partners. Thank you for this recipe!
January 29th, 2008 at 11:20 pm
oh my goodness! i just made some and it is so superb! i’m excited to eat it tomorrow for lunch!
December 1st, 2008 at 9:25 am
Hello, this looks great, but how many does it serve? I have a ladies’ luncheon coming up and thought I might serve this chowder, but I’m wondering if I need to double it… Thank you!
January 6th, 2009 at 3:31 pm
I was searching forever for the perfect chicken corn chowder recipe and I am excited to make this tomorrow for a small group of friends. However, I am going to try keeping the bacon rather than removing it. I think it will add a nice touch.
Thanks!!
June 7th, 2009 at 10:57 pm
Yeah, I left the bacon, didn’t know I wasn’t supposed to!
Loved every bite of it. The original recipe makes about 6-8 servings depending on your ‘helping’. I say crush up some garlic and saute it while you are saute’ing’ the onion, will make for a nice taste.
July 6th, 2009 at 8:30 pm
I made this today for dinner tomorrow and made a few substitutions. I left out the bacon (for health reasons) and increased the butter. I substituted carrots for the squash and leftover white rice for the potatoes. I only had dried chives and cilantro, so I halved the amounts. It tastes amazing! Can’t wait for dinner tomorrow with a nice easy frozen garlic bread and a salad!
October 22nd, 2009 at 6:34 pm
[...] Food Leave a Comment I made this for dinner tonight. I modified a recipe I found online here. For the chicken I used the leftover grilled leg quarter from Monday night. The soup did come [...]
November 8th, 2009 at 3:11 pm
My friends up the street (Gretchen and Tim– you met them?) had baby Atticus last week, and I’m going to bring them this corn chowder on Friday, my day to provide a meal. With a crisp loaf of Grand Central baguette and perhaps some cheese. I will not be leaving out the bacon.
November 9th, 2009 at 2:00 pm
Made this last night. I sauteed all of the red peppers instead of only half of them, also added white rice and some garlic powder and put the bacon back in at the end. Everyone really liked it!
November 15th, 2009 at 4:55 pm
I love this recipe! I make asiago-parmesean croutons to serve on top – my family loves it!
December 29th, 2009 at 8:57 pm
Today was freezing cold and windy and I knew it was a day to make some creamy chowder. I was thrilled to go with this recipe. I used shallots as well as onions and I too added the bacon back to the pot. My favorite ingredient was the butternut squash, it added a creamy and unexpected element. This chowder was just what the doctor ordered. Do yourself a favor and make it a.s.a.p.
December 30th, 2009 at 6:33 pm
I googled corn chowder recipes last night and found your blog. One word: YUM! I also made corn chowder last night