I used to love chicken corn chowder from a can when I was growing up. Gasp! I hate canned soup now, but I thought I would try to come up with a homemade version similar to what I remember. I don’t like chili, so this is a nice hearty substitute on a nasty Michigan winter day. Although it is technically Spring now, it surely seems like Winter! I saw and felt my fair share of hail and ice this afternoon. It’s a soup kind of day!
Chicken Corn Chowder
Credit: The Pioneer Woman Cooks by Ree Drummond
5 ears of corn, shucked
2 slices bacon,cut into ½ inch pieces
1 medium yellow onion, diced
2 to 3 whole chipotle peppers in adobo sauce, finely diced (I omitted these)
4 cups low-sodium chicken broth
1 1/2cups heavy whipping cream
One 4-ounce can diced green chiles (I also omitted these)
3 tablespoons cornmeal
salt to taste
Rotisserie chicken, meat cut into bite-size cubes**
Franks Red Hot sauce, about 7 drops**
- With a sharp knife, slice off the kernels from the cob.
- Next, cut the bacon into 1-inch pieces.
- Cook the bacon pieces in a large pot over medium heat until the fat begins to render, about 2 minutes.
- Add the diced onion to the pot and cook it until the onion is translucent and the bacon is cooked but still chewy, about 5 minutes.
- Next, thrown in the corn kernels. Stir them around and allow them to begin cooking.
- Add both types of peppers, if using. Add chicken, if using. Stir.
- Pour in the chicken broth, followed by the heavy cream. Stir to combine.
- Let the soup simmer for 25 to 30 minutes.
- Mix the cornmeal with ¼ cup water and stir together.
- Stir the mixture into the soup and simmer for another 10 minutes, or until thickened. Add salt to taste.
- Serve in bowls with warm corn tortillas on the side.
**These ingredients weren’t included in the original recipe, they were my own addition.