Side Pannel
Southern Chicken and Corn Chowder
Southern Chicken and Corn Chowder
- Recipe Submitted by maryjosh on 01/31/2017
Ingredients List
- 3 pieces bacon, diced
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, chopped
- 3 stalk celery, sliced
- 3 garlic cloves, minced
- 1 jalapeno pepper, deseeded and diced
- 3-4 boneless, skinless chicken breasts, cut into 1½-inch pieces
- 2 cups whole milk
- 2 tablespoons all-purpose flour
- 2 (20-ounce) packages frozen creamed corn, thawed
- ½ teaspoon dried thyme
- ½ teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
Directions
Heat bacon and olive oil in a Dutch oven set over medium heat. Add the onion, carrots, celery, garlic, jalapeño, and the chicken to the Dutch oven. Stirring frequently, cook until the chicken is lightly browned, about 10-15 minutes.
Meanwhile, combine milk and flour in a small saucepan and cook, stirring constantly, until the mixture is lightly browned. Stir into the chowder along with the creamed corn, thyme, salt and pepper. Add enough water to slightly cover all ingredients. Cover pot with lid and cook for about 20 minutes until chicken is done and all of the vegetables are tender.
Meanwhile, combine milk and flour in a small saucepan and cook, stirring constantly, until the mixture is lightly browned. Stir into the chowder along with the creamed corn, thyme, salt and pepper. Add enough water to slightly cover all ingredients. Cover pot with lid and cook for about 20 minutes until chicken is done and all of the vegetables are tender.
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