One-Pot Wonders

Creamy Chicken Corn Chowder

Name: Creamy Chicken Corn Chowder
Yield: Serves 4
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 large onion, chopped; 2 stalks celery, chopped; 3 cups cubed potatoes (about 4 medium); 6 cups homemade chicken or vegetable stock; 2 teaspoons dried rosemary; 1 16 oz package frozen corn, thawed; 2 cups cooked and cubed chicken; 4 slices bacon, cooked and crumbled

by: Jess Gonzalez

June 11, 2013

4.7

3 Ratings

Serves 4

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Author Notes

After making homemade stocks for the first time, I knew I'd want them to take center stage in this hearty and comforting corn chowder. —Jess Gonzalez

What You'll Need

Ingredients

2 tablespoons olive oil
1 large onion, chopped
2 stalks celery, chopped
3 cups cubed potatoes (about 4 medium)
6 cups homemade chicken or vegetable stock
2 teaspoons dried rosemary
1 16 oz package frozen corn, thawed
2 cups cooked and cubed chicken
4 slices bacon, cooked and crumbled

Directions

Heat oil in a large dutch oven over medium/high heat. Add onion and celery and cook for 10 minutes, until translucent and browning in spots.
Add rosemary, potatoes, and stock to the pot. Bring to a boil, then reduce heat and simmer about 20 minutes, or until the potatoes are soft.
Add milk and chicken and return to low heat until warmed through. Serve with bacon crumbles.

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smilebluemonday
Jess Gonzalez

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3 Reviews

smilebluemonday December 14, 2013

How much milk? Is not listed in the ingredients. I'm on my phone though, so maybe I can't see it?

Jess G. December 14, 2013

@smilebluemonday good catch! I will fix that as soon as I can but it should say "1/2 cup of milk" Thanks for letting me know!