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
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Ingredients
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2 tablespoons
olive oil
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1
large onion, chopped
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2
stalks celery, chopped
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3 cups
cubed potatoes (about 4 medium)
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6 cups
homemade chicken or vegetable stock
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2 teaspoons
dried rosemary
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1
16 oz package frozen corn, thawed
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2 cups
cooked and cubed chicken
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4
slices bacon, cooked and crumbled
Directions
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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.
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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.
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Add milk and chicken and return to low heat until warmed through. Serve with bacon crumbles.
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