We lived in Central Pennsylvania for 20 plus years. While living there I discovered chicken corn chowder; not something I was very familiar with growing up in Europe, Hawaii and the Midwest (yes the Midwest – that’s another story). While living in PA, this hearty flavorful soup became a family staple for us. We moved to Florida 10 years ago and I totally forgot about how much we loved Chicken Corn Chowder. So I pulled out one of my old recipe cards – can’t believe we used to write this stull down on little cards and save them in cherished little boxes but so glad I did!
I didn’t follow the recipe on my old recipe card exactly as I added a few new ingredients because I used what I had on hand.
This hearty soup is a meal in one dish.
- 3 carrot – peeled and sliced
- 2 celery stocks – sliced
- 10 small yellow potatoes – cubed
- ½ small onion diced
- 1 14 oz. can cream corn
- 1 bag frozen corn or 4 ears of corn (cooked and corn removed)
- 1 32 oz. box chicken stock
- 1 teaspoon ground thyme
- ½ teaspoon turmeric
- 2 chicken breasts – diced
- 1/3 Cup half n half
- 4 TBS extra virgin olive oil
- 3–4 slices bacon – cooked and crumbled for topping.
- Salt and pepper
- Cook bacon according to your favorite method. Set aside for a garnish.
- In a large stove top pan or Dutch oven, add 2 TBS extra virgin olive oil and heat on medium.
- Add carrots, celery, potatoes and onions.
- Cook for 15 minutes stirring occasionally.
- In a large skillet, add the remaining olive oil, salt and pepper the diced chicken and brown on all sides.
- Add the entire box of chicken stock, cream corn and frozen corn to simmering vegetables; add browned chicken, ground thyme and turmeric.
- Bring to boil and cook for 10 minutes, turn down heat and simmer for 30-40 minutes until vegetables are soften.
- Add half n half and serve with crumbled bacon on top.