Years ago, when I was working with the developmentally disabled to get through college, I found a recipe for Chicken Corn Chowder and made it for the guys I worked with. Well, over the years I've made several radical changes to it and when I've made it people ask about the recipe. I've written it out before, however, this is the latest iteration and quite possibly my favorite.
I used a little more cream, milk and water than I wanted to and it came out thinner than I like. It didn't turn out cream-style, like a Maine/New England style chowder, it was closer to a broth-style. In the end it was still delicious.
The pictures on this post are of the most recent I made. I used chicken thigh instead of breast and it was delicious. I also added more paprika to the chicken when frying it and a clove or two more of garlic.
On a side note, I didn't know if I had to include a warning about cooking chicken to the proper temperature (minimum of 165°) and actually googled it to see if I was required to on a blog. After looking for maybe a minute I decided that if anyone using my recipe doesn't know to cook chicken thoroughly they should go back to easier recipes. Like Mac and Cheese or if that proves to be to difficult maybe cereal with milk. Or. Go to McDonalds.
It takes how long?!
Prep - this is entirely contingent on the amount of wine consumed during this process
Cook time - 4 - 6 hours or whenever you smell it and remember you made 'chowdah'
Serves - if your family is anything like mine - not many
What do I need?
2 lb of chicken - either breast or thigh
12oz - 1 lb of bacon
6 - 8 medium / large potatoes
1 medium / large Vidalia onion
4 -6 garlic cloves
2 cans of whole kernel sweet corn
1 -2 cups of heavy cream*
1 1/4 cups of whole milk*
butter
parsley
Italian seasoning (I used the Great Value brand for the variety of spices and because it's cheap like me)
oregano
paprika
sea salt
black pepper
Oh and you'll obviously want a crockpot. A 6 qt would be a good plan.
* - (depending on crockpot size and if you want thin or thick chowder)
Wait....I have to do stuff now?!
Peel and cut potato into 3/4" to 1" pieces and put them in the crockpot with - 1 1/4 cup of whole milk 1/2 - 3/4 cups of water 2 tbsp of butter 1/2 - 1 tsp of sea salt 1/2 - 1 tsp of black pepper 1 - 2 tsp of parsley and turn the crockpot on to high
Dice the onion and garlic and melt 2 tbsp of butter into a large skillet and sauté the garlic and onion
Cube the chicken into 1" or larger pieces and throw it into the garlic and onion along with - (I rarely measure the spices. It's more of a hope and pray situation) Italian seasoning [1/2 tsp] oregano [1/4 - 1/2 tsp] paprika [1 tsp or more] sea salt [1/4 - 1/2 tsp] black pepper [1/4 - 1/2 tsp]
Cut the bacon up into 1" or so pieces while the chicken, garlic and onion are cooking
Add the corn to the crockpot and turn the crockpot down to medium or low
Once the chicken mix on the stove is done add it to the crockpot and mix it all up
Cook the bacon and then add it to the mix and give it another good stirring
Is it done yet? I'm starving!
Once the potato is soft it should be ready to serve. Unless you're like me and typically within an hour of the bacon being added I'm helping myself to a bowl. I don't care if the potato is a little undercooked - it smells to damn good to not eat it now.
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