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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.

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32 Responses to “My First Date with Chicken Corn Chowder”

  1. EB Says:

    Ok… the recipe as first date analogy?…. Perfect.

    Erin

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  3. Lindsey P. Says:

    um, i wish i could make this. right now. chicken corn chowder is my absolute favorite soup.

  4. sponge cake bob Says:

    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..

  5. Cakespy Says:

    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!

  6. Stolk Says:

    Having met some of your other first dates, I must say that this one looks the more promising.

  7. Sol Says:

    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!

  8. chelsea Says:

    oh my goodness! i just made some and it is so superb! i’m excited to eat it tomorrow for lunch!

  9. Robin Says:

    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!

  10. Chelsea Says:

    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!!

  11. Mike Says:

    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.

  12. Deb Says:

    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!

  13. Chicken and Corn Chowder « A Day in the Life of the Danas Says:

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  14. Stolk Says:

    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.

  15. heyitzmejay Says:

    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!

  16. Lisa W. Says:

    I love this recipe! I make asiago-parmesean croutons to serve on top – my family loves it!

  17. Alyssa C. Says:

    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.

  18. Paula Says:

    I googled corn chowder recipes last night and found your blog. One word: YUM! I also made corn chowder last night ;)

  19. Heather Says:

    This really is the BEST chicken corn chowder EVER!!! I make it about once a month now and the only thing I do differently is exclude the butternut squash, only because my hubby does not like squash. I recommend it to anyone!

  20. Kathryn Says:

    Asked my husband “any suggestions for dinner?” He came back with a big pot of soup as it was raining and cold (unusual for May in Norther California). He then said the corn chowder he had the other day (from a can) was good but knew I could make better. A couple Google clicks later I find this Chicken and Corn Chowder blog. Outstanding results. I too put the bacon back in the pot, made some corn bread and grated some chedder cheese for the top. BIG HIT!

  21. Harriette Says:

    This looks delicious! How many people does this serve?

  22. M Says:

    Two years ago I stumbled upon this recipe. DELICIOUS!!!!!! That’s all I have to say. This recipe along with a few others have turned me into a “very good cook” in the eyes of my family and friends…and my stomach agrees!

  23. Henrietta Says:

    I’m sorry to say…. But this soup recipe was very disappointing. It has a good concept, but with the amount of green onions and cilantro you called for in the recipe it was WAY too overpowering.

  24. Amy Says:

    Just made this, tonight. It was delicious! I left out the bacon, but the kids and hubby put it in their bowls. Thank you for this recipe!

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    roasted potatoes…

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  27. Ian Says:

    OMG that is like the hottest recipe I’ve ever seen. Do you go on a lot of first dates? Unless you’re like 80, hop on down to canada, I have a feeling you might last to at least a second date ;)

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  30. Boubie Says:

    This is a fantastic recipe. August in the Lehigh Valley, Pennsylvania and just got all the ingredients from the local Snoopy Barn. The freshest ingredients make this great recipe even better. (I keep putting the bowl down, type and then grab another bite.) One secret I will pass along, add a dash or two (or more) of hot sauce. It gives it an intereting zing. Also, never made it with frozen corn, only fresh, right off the cob into the pot.

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