Chicken Corn Chowder Recipe

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Retro Recipes from the '50s and '60sDifferent variations on corn chowder played off ingredients that companies were trying to sell, from frozen corn to flour to sweetened condensed milk, that made it a popular recipe found in print advertisements. Chowders were frequently made in New England homes though their popularity was felt nationwide.

  • Yield: 7 Servings
  • Preparation Time: 15 Minutes
  • Cooking Time: 30 Minutes

Ingredients

  • 4 tablespoons (½ stick) unsalted butter, cubed
  • 1 large red bell pepper, diced
  • 1 onion, diced
  • 4 garlic cloves, minced
  • 0.33 cup all-purpose flour
  • 5½ cups chicken broth
  • ½ cup white wine
  • 3 Yukon Gold potatoes, peeled and cut into ½-inch dice
  • 1 tablespoon fresh thyme, minced
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 pound boneless, skinless chicken breasts, cooked and  shredded
  • 2½ cups fresh or frozen corn
  • 1½ cups heavy cream
  • 8 slices bacon, cooked and crumbled, for garnish
  • Sliced fresh chives, for garnish
How to Make It
  1. In a large pot, melt the butter over medium heat. Add the bell pepper and onion and cook until tender.
  2. Add the garlic and cook for 30 seconds.
  3. Whisk in the flour and cook for 2 minutes, being careful not to burn the flour.
  4. While whisking, add the broth and wine and whisk until blended.
  5. Add the potatoes, thyme, salt, and black pepper.
  6. Bring to a boil, then reduce the heat to medium-low and cook for 10 minutes, or until the potatoes are fork-tender.
  7. Add the chicken, corn, and heavy cream. Simmer for 10 to 15 minutes.
  8. Serve topped with the crumbled bacon and chives.
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