Chicken Corn Chowder – Iowa

Cathy: I am a big fan of chowders, especially in the winter when a hearty soup like this is perfect for dinner with a crusty loaf of bread.

Finding a recipe to represent Iowa, known for it’s corn, was a perfect excuse to make this savory, simple soup. What makes a chowder a chowder and not a soup? Both are made with stock or broth and have vegetables but a chowder is generally thicker, creamier, chunky and usually contain potatoes.

I used a Cooks Illustrated recipe (one of my favorite resources) and added some chicken for my carnivore husband, who if there is no meat in the dish, will go rooting through the kitchen for some sort of protein. He also has a tendency to douse chowders with hot sauce, which often makes me question our vows. 🤔 😳

Prep time: 15 minutes Cook time: 35 minutes Servings: 6

• 8 slices of bacon, diced
• 2 Tbs unsalted butter
• 1 medium yellow onion, diced
• 1/4 cup all-purpose flour
• 2 cloves garlic, minced
• 5 cups water (or chicken/vegetable broth or combination)
• 8 ears yellow sweet corn
• 1 lb yukon gold or baby red potatoes
• 1/4 tsp dried thyme
• 1/4 tsp smoked paprika
• salt and pepper to taste
• nutmeg, a pinch
• 1 cup half and half or heavy cream
• fresh chives or parsley for garnish
• Cooked chicken (if desired, one large breast or a couple of boneless/skinless chicken thighs – chopped into small pieces)

1. Slice corn kernels off the cob and set aside. Take each ear of corn and hold it over a bowl. Use either the back of your knife or a spoon and scrape any remaining pulp and juice from the cobs.
2. Cook bacon pieces in a large heavy bottomed pot (like a dutch oven) over med heat. Cook about 5-8 minutes, or until bacon is crisp. Use a slotted spoon to remove to a paper towel lined plate and set aside.
3. Use a clean paper towel to absorb some of the bacon grease, reserving about 1 Tbs of the grease in the pot. Add butter and melt over med heat.
4. Add diced onions and cook about 5 minutes, until soft and translucent. Add garlic and flour and cook about 1 minute, stirring often.
5. While whisking, pour in water and increase heat to med-high. Add in corn, potatoes, thyme, smoked paprika, nutmeg and salt/pepper. Stir and bring to a low boil, then reduce heat to med-low and simmer.
6. Simmer, stirring every so often, for 15-20 minutes, until potatoes are fork tender.
7. Use an immersion blender to blend about half the soup until smooth. Or use a blender and blend about 3 cups of the chowder to add thickness. Stir the blended soup back into the pot.
8. Add in half and half, reserved corn juice, and about half the chives or parsley. Stir in and heat through. If you’re adding chicken, add it now – don’t overcook it.
9. Serve sprinkled with remain chives and cooked bacon bits.

Alternatives – 4 cups of frozen or canned corn instead of the 8 corn cobs.

Recipe inspired by Cooks Illustrated (August 2011)