Perdue
Chicken And Sweet Corn Chowder
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"I would love to make this soup a little later in the season but fresh corn on cob will not be available. Can I substitute frozen and if so, how much? Thank you."
Comment Emily Maloney
"This looks so good and I think I will use frozen or canned corn because I want to make this soup on a chilly night."
Comment Cecile Slinkman
"I just received some fresh corn from a neighbor. So this receipe is right on time"
Comment Cynthia Willis
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Chicken And Sweet Corn Chowder

Ingredients

2 PERDUE® FIT & EASY® Boneless, Skinless Chicken Breasts
6 ears sweet corn, kernels removed, cobs reserved
3 sprigs fresh thyme
4 cups chicken stock
4 slices thick cut bacon, diced
2 cups diced onion, 1 large onion
2 cups chopped celery, about 8 stalks
6 tbsp. flour
1 tbsp. poultry seasoning
2 tsp. salt
1 cup whole milk or half-and-half
1 pound fingerling potatoes, sliced into ½-inch slices
Cheddar cheese, shredded, for serving (optional)
Chives, thinly sliced, for serving (optional)
Step One

Chicken And Sweet Corn Chowder

WITH PERDUE® FIT & EASY® Boneless, Skinless Chicken Breasts

Serves 6 | Prep Time: | Cook Time:

Learn how to make this delicious recipe!
WATCH VIDEO
Nutritional Information
Serving Per Recipe: 6
Amount Per Serving
Calories 410
% Daily Value*
Total Fat 11g 17%
Saturated Fat 3.5g 18%
Cholesterol 80mg 27%
Sodium 1090mg 45%
Total Carbs 44g 15%
Dietary Fiber 5g 20%
Sugars 9g
Protein 37g
Vitamin A 4%
Vitamin C 40%
Calcium 10%
Iron 15%
*Percent Daily Values are based
on a 2,000 calorie diet.

  • Calories 410
  • Protein 37g
  • Sodium 1090mg
  • Sat.Fat 3.5g
  • Sugar 9g

Chicken And Sweet Corn Chowder

ingredients

Ingredients

2 PERDUE® FIT & EASY® Boneless, Skinless Chicken Breasts
6 ears sweet corn, kernels removed, cobs reserved
3 sprigs fresh thyme
4 cups chicken stock
4 slices thick cut bacon, diced
2 cups diced onion, 1 large onion
2 cups chopped celery, about 8 stalks
6 tbsp. flour
1 tbsp. poultry seasoning
2 tsp. salt
1 cup whole milk or half-and-half
1 pound fingerling potatoes, sliced into ½-inch slices
Cheddar cheese, shredded, for serving (optional)
Chives, thinly sliced, for serving (optional)
ingredients

Step one: Poach

Place the chicken breasts, corncobs and the fresh thyme in a Dutch oven. Cover with the chicken stock and 1 cup of water. Bring to a boil, lower the heat and simmer, covered, for 15 minutes or until the chicken is cooked through. The chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F. Transfer the chicken to a cutting board. Discard the corn cobs. Pour the chicken stock into a bowl or a large measuring cup, adding enough water to make 4 cups, if needed. When it’s cool enough to handle, shred the chicken into bite-sized pieces.

ingredients

Step two: Crisp

Heat the same Dutch oven over medium-high heat. Add the bacon and cook until crispy, about 6 to 8 minutes. Transfer the bacon to a paper towel-lined plate and set aside.

ingredients

Step three: Simmer

To the bacon fat in the Dutch oven add the corn, the onion and celery. Cook until the vegetables are soft, about 10 minutes. Whisk in the flour, the poultry seasoning and 2 teaspoons of salt. Cook for 1 to 2 minutes. Whisk in the chicken stock and the milk. Add the potatoes and bring to a boil. Reduce the heat and simmer until the potatoes are tender, 8 to 10 minutes. Stir in the shredded chicken and heat through.

ingredients

Step four: Serve

Ladle the chowder into bowls. Garnish with crispy bacon bits, cheddar cheese and chives. Sprinkle with more poultry seasoning for extra spice. Enjoy with warm crusty bread.

TIP: For extra creamy chowder, use an immersion blender to puree 1/3 of the base before you add the chicken. This recipe is great for a crowd and would easily double.

TA DA!

Chicken And Sweet Corn Chowder

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