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Southern Chicken and Corn
Chicken and Corn Chowder. This hearty chowder
comes together quickly and cooks for a comforting corn chowder
3 pieces bacon,
1 tablespoon olive oil
3 celery stalks
3 garlic cloves, minced
1 jalapeno pepper
3-4 boneless, skinless chicken breasts
2 cups milk
2 tablespoons all-purpose flour
2 20-ounce packages frozen creamed corn, thawed
½ teaspoon dried thyme
- Add bacon and olive
oil into the bottom of a large, lidded soup pot. Place
over medium heat. Add roughly chopped onion, carrots,
celery, and minced garlic and stirring frequently, cook
until the bacon has crisped and onions are tender, about
- Remove stems, seeds,
and membrane from jalapeno pepper. Dice pepper finely
and add to other vegetables.
- Cube chicken breasts
and add to vegetables. Cook until the chicken is lightly
browned, about 10-15 minutes. Add enough water to
slightly cover all ingredients. Cover pot with lid and
cook for about 20 minutes until chicken is done.
- Combine milk and flour
in a small saucepan and cook, stirring constantly, until
the mixture is lightly browned. Stir into the chowder.
- Open packages of
frozen creamed corn and add to the chowder.
- Sprinkle dried thyme
into chowder and stir to combine.
- Cover pot with lid and
simmer over low heat for about 20 minutes.