8 strips bacon
3 cups chopped onions
½ teaspoon cayenne pepper
½ teaspoon hot paprika
2 cloves garlic, minced
1 bay leaf
1 tablespoon fresh thyme
3 cups Yukon gold potatoes, peeled and diced
8 cups chicken stock
2 cups heavy cream
1 lb boneless, skinless chicken breasts
6 cups fresh corn, reserve cobs
In large pan, cook bacon until crisp, then drain and crumble. Sprinkle both sides of the chicken breasts with salt, pepper and paprika. In the same pan you cooked the bacon in, sauté chicken breast. Remove, add onions and sauté until soft. Meanwhile, in a large pot, boil stock, chicken breasts and corn cobs. Remove corn cobs and chicken; add onion, garlic, potatoes, bay leaf and thyme. Cut up chicken into bit sized pieces, add to broth, along with the bacon. Cook uncovered until the potatoes were tender about 10-15 minutes. Add cream and corn. Cook until almost boiling, discard bay leaf and serve.
came across this recipe while in the midst of my own chicken soup… but your recipe sounds AMAZING. i’m rarely one to try to follow a recipe to the letter, but this is one i’ll have to try 🙂
How much does this make or serve??
Depends on how much you eat- there are 10 cups of liquid, so work it out.
This has to be THE BEST cChicken corn chowder I’ve EVER had!!!! My
wife and kids love it too, which is a big plus. After tryingt many different recipes from many sites….I’ve thrown all the others away. I’ve added my own little bit to the recipe though. Instead of the cayenne powder, I substituted Cajun seasoning instead, since my wife and kids don’t care for stuff thats too spicy. It keeps some heat with a nice blkend of flavors also. Try it….it’s GOOD.
Thanks for the great recipe,
thanks for this recipe–it was delicious and has replaced our old corn chowder recipe. also made the pomegranate cookies to deliver to friends–tomorrow are your cinnamon rolls. thanks again!
this one is a keeper and my husband’s comment: “please make this for me whenever i’m sick”. it really is a great recipe,thank you.