Chicken Corn Chowder

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.

Chicken Corn Chowder

This hearty soup is a meal in one dish.

• Author: KrazyKitchenMom

Scale 1x2x3x

Ingredients

• 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

Instructions

1. Cook bacon according to your favorite method. Set aside for a garnish.
2. In a large stove top pan or Dutch oven, add 2 TBS extra virgin olive oil and heat on medium.
3. Add carrots, celery, potatoes and onions.
4. Cook for 15 minutes stirring occasionally.
5. In a large skillet, add the remaining olive oil, salt and pepper the diced chicken and brown on all sides.
6. Add the entire box of chicken stock, cream corn and frozen corn to simmering vegetables; add browned chicken, ground thyme and turmeric.
7. Bring to boil and cook for 10 minutes, turn down heat and simmer for 30-40 minutes until vegetables are soften.
8. Add half n half and serve with crumbled bacon on top.