This chowder contains so many of our favorite flavors. Smoky bacon and good ol' Iowa sweet corn take it to the next level. Won't you join me for a bowl...or two?
Chicken Corn Potato Chowderolive oil
1 pound boneless skinless chicken breast or tenders
2 cups chopped Yukon gold potatoes (skin on)
6 slices bacon, chopped
1/3 cup diced onion
2 jalapenos, diced
2 cups chicken broth
2 cups sweet corn with juice or 1 can creamed corn
1/2 cup milk
3 Tablespoons butter
1/4 cup flour (for GF use oat flour)
salt and pepper to taste
Boil and drain potatoes. Set aside.
Drizzle some olive oil on the chicken breast to lightly coat. Sprinkle with salt (pepper if desired.) Grill chicken breasts until no longer pink. Chop and set aside.In large pot, cook bacon until done. Remove bacon and dump out all but about 1 tablespoon grease.
Add onions and jalapenos and cook, stirring constantly until onions are translucent. Do not walk off or it will burn.Add chicken broth, corn, cooked potatoes and heat. Let cook for a bit to let the flavors mingle.
Add chicken and allow to reheat. Stir in milk.
In small saucepan melt butter. Add flour and whisk smooth. Cook for about a minute to get rid of the raw flour taste. This is called a roux.
Whisk roux into hot soup to thicken.