Creamy Iowa Chicken and Corn Chowder
Warm up on chilly evenings with this hearty Creamy Iowa Chicken and Corn Chowder. This recipe has been a beloved favorite in my family for many years, providing comfort and nourishment during the cold months. Rich and creamy, this chowder is packed with tender chicken, sweet corn, and hearty potatoes, all simmered together in a delicious bacon-infused broth. It's perfect for meal prep as it reheats beautifully, ensuring that every bowl is as delightful as the last. With the right balance of flavors and textures, this chowder will surely become a staple in your winter menu.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Bacon
3 slices (diced)
Boneless chicken breast
1 lb (cut into 1/2 inch cubes)
Onion
3/4 cup (finely chopped)
Celery
3/4 cup (finely chopped)
Chicken broth
4 cups (divided)
Whole kernel corn
4 cups (divided)
Potatoes
2 cups (diced)
Salt
1/2 teaspoon (n/a)
Heavy cream
1 cup (n/a)
Parsley
2 tablespoons (chopped)
White pepper
1/8 teaspoon (n/a)
Instructions
1
In a Dutch oven over medium heat, cook the diced bacon until it's crispy. Use a slotted spoon to remove the bacon and set it aside, leaving 2 tablespoons of drippings in the pot.
2
Add the cubed chicken, finely chopped onion, and celery to the Dutch oven. Cook for 10-15 minutes or until the chicken is cooked through and the vegetables are tender, stirring frequently to prevent sticking.
3
While the chicken and vegetables are cooking, prepare the corn puree. In a blender, combine 1 cup of chicken broth and 2 cups of the frozen corn. Blend on high speed until smooth, scraping down the sides as needed.
4
Once the chicken and vegetables are cooked, stir in the pureed corn mixture, remaining corn kernels, diced potatoes, the rest of the chicken broth, and salt into the Dutch oven. Bring the mixture to a boil over high heat.
5
Reduce the heat to low and let it simmer, partially covered, for about 20 minutes, or until the potatoes are tender.
6
After the potatoes are cooked, stir in the heavy cream, chopped parsley, and white pepper. Simmer for an additional 2-3 minutes.
7
Taste the chowder and adjust the seasoning if needed before stirring in the crispy bacon just before serving. Enjoy your comforting bowl of chowder!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Iowa Chicken and Corn Chowder?
It is a hearty, bacon-infused soup featuring tender chicken, sweet corn, and potatoes in a rich, creamy broth, popular in Iowa for cold winter months.
How many slices of bacon do I need?
The recipe calls for 3 slices of bacon, which are diced and cooked until crispy.
Can I use chicken thighs instead of chicken breast?
Yes, while the recipe specifies 1 lb of boneless chicken breast, chicken thighs can be used as a succulent alternative.
What is the secret to the creamy texture of this chowder?
The creaminess comes from both the addition of 1 cup of heavy cream and a homemade corn puree made by blending broth and frozen corn.
How do I make the corn puree?
Combine 1 cup of chicken broth and 2 cups of frozen corn in a blender and blend on high speed until smooth.
Should I keep the bacon grease?
Yes, you should leave 2 tablespoons of bacon drippings in the Dutch oven to cook the chicken and vegetables for added flavor.
How long does it take to cook the chicken and vegetables?
The chicken, onion, and celery should be cooked together for 10-15 minutes or until the chicken is cooked through.
What type of corn is used in this recipe?
The recipe uses 4 cups of whole kernel corn in total, divided between the puree and the whole kernels added later.
How long should the chowder simmer after adding the potatoes?
It should simmer partially covered for about 20 minutes, or until the potatoes are tender.
When should the heavy cream be added?
Add the heavy cream, parsley, and white pepper after the potatoes have finished simmering and are tender.
Is this chowder good for meal prep?
Yes, this chowder reheats beautifully, making it an excellent choice for meal planning.
What seasoning is used in this recipe?
The chowder is seasoned with 1/2 teaspoon of salt, 1/8 teaspoon of white pepper, and 2 tablespoons of chopped fresh parsley.
Can I use fresh corn instead of frozen?
While the recipe specifies frozen corn, fresh whole kernel corn can be substituted if preferred.
How should the potatoes be prepared?
The potatoes should be diced into small pieces, yielding approximately 2 cups.
What kind of pot is best for this recipe?
A Dutch oven is recommended for even heating and sufficient space for simmering the chowder.
What should I do with the crispy bacon?
The crispy bacon should be set aside after cooking and stirred back into the chowder just before serving to maintain its crunch.
How much chicken broth do I need in total?
The recipe requires a total of 4 cups of chicken broth, which is divided for blending and simmering.
What is the preparation for the onion and celery?
Both the onion and celery should be finely chopped, with 3/4 cup of each needed for the recipe.
How long should the chowder simmer after adding the cream?
After adding the heavy cream, simmer the chowder for an additional 2-3 minutes.
Is white pepper necessary?
White pepper is used to maintain the pale, creamy color of the chowder, but black pepper can be used if you don't mind the dark flecks.
Can I add more vegetables to this chowder?
Yes, while the traditional Iowa recipe focuses on corn and potatoes, you could add carrots or bell peppers if desired.
What size should the chicken be cut into?
The chicken breast should be cut into 1/2 inch cubes for bite-sized pieces that cook evenly.
How do I prevent the chicken and vegetables from sticking?
Ensure you use the 2 tablespoons of reserved bacon drippings and stir the mixture frequently during the 10-15 minute cook time.
What temperature should I use to cook the bacon?
Cook the diced bacon in a Dutch oven over medium heat until it reaches your desired level of crispiness.
Should the pot be covered while simmering?
The recipe recommends partially covering the pot while simmering the potatoes for about 20 minutes.
Can I use low-sodium chicken broth?
Yes, using low-sodium broth is a great way to control the saltiness of the final dish.
What should the consistency of the corn puree be?
The puree should be blended until smooth, providing a thick base for the chowder.
When should I taste and adjust the seasoning?
Taste the chowder after the final simmer with the heavy cream, but before adding the bacon back in.
Is this a gluten-free recipe?
The ingredients themselves are naturally gluten-free, but always check your chicken broth and bacon labels to be certain.
How many total ingredients are in this recipe?
There are 11 main ingredients used to create this Creamy Iowa Chicken and Corn Chowder.