Chicken Corn Chowder

Chicken Corn Chowder
Photo by Scott Phillips


  • 1 or 2 fresh green chiles, such as jalapeño or Anaheim, cut into think disks
  • Freshly ground black pepper
  • 4 cups cooked-until-barely-tender peeled and diced (½-inch) potato
  • 2 Tbs. to ½ cup heavy cream
  • 3-½ to 4 cups shredded, cooked chicken
  • 1-½ cups fresh or thawed frozen corn kernels
  • 3 quarts Homemade Chicken Broth or lower salt chicken broth
  • + 6 more ingredients
    • 4 cups finely chopped onion
    • Kosher salt
    • 2 tsp. chopped fresh thyme
    • 1-½ Tbs. olive oil or canola oil
    • ½ cup thinly sliced scallion (optional)
    • ½ cup crisped and crumbled bacon (optional)

Heat the oil over medium-high heat in a large (at least 8-quart), heavy-duty pot or Dutch oven. Add the onion, chile, and 1/2 Tbs. salt. Cook, stirring occasionally, until the vegetables are softened and lightly browned in places, 4 to 6 minutes. Add the thyme and cook, stirring, until fragrant, ...

View full recipe at Fine Cooking


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