This chicken corn chowder is full of chunks of tender chicken and potatoes, as well as diced red pepper. The creamy soup base is rich and flavorful thanks to the addition of diced salt pork, both kernel and creamed corn, plus other seasonings.
Ingredients for 8-10 servings
3 cups all-purpose potatoes, diced into ½ inch pieces
5 oz slab salt pork, finely diced
4 tablespoons butter
¼ cup diced celery
1 cup chopped onions
½ cup diced red pepper
¼ cup flour
1 quart very flavorful chicken stock
1 cup whole milk
1 cup heavy cream
One 14 ¾ oz can creamed corn
Two 14 ¾ oz cans kernel corn drained
1 tablespoon Worcestershire sauce
½ teaspoon dry thyme
¼ teaspoon freshly ground nutmeg
Pinch of cayenne pepper
2 cups cooked chicken, cut into bite sized chunks
Salt and pepper to taste
1 pound bacon cooked to crisp and chopped for garnish (optional)
Read the Instructions here