CLEVELAND, Oh - Chicken corn chowder is a thick, rich and yummy bowl of winter comfort food. Country chef Lee Ann Miller says its a favorite in her house and she shared her recipe with Fox 8's Stefani Schaefer.
Lee Ann is a friend of Walnut Creek Cheese and you can learn more about the Amish Country store by clicking here.
Chicken Corn Chowder
1-1/2 cup butter
½ cup onion, diced
2-3 cloves fresh garlic, minced
½ cup all purpose flour
32 ounces chicken broth
1-1/2 cup Yukon potatoes, cubed
½ cup carrots, diced
½ cup celery, diced
¼ cup fresh parsley, chopped fine
2 teaspoons jalapeño, minced
2 cups half & half
3 cups frozen or fresh corn
2 teaspoons kosher salt
fresh ground pepper, to taste
1- 14.5 canned chicken, drained (or rotisserie chicken, deboned and chopped)
1 pound bacon, chopped, fried and drained
½ pound extra sharp white cheddar cheese, shredded
In a small saucepan boil cubed potatoes until tender, drain and set aside. In a large soup kettle, melt 1 stick of butter and sauté onion and garlic. Slowly add flour to make a roux. While stirring with a wire whisk, slowly add the chicken broth. Add carrots, celery, parsley, and jalapeño. Allow to simmer 20 minutes. Add half & half, corn, cooked potatoes, salt, pepper and chicken. Allow to simmer 10-15 minutes. Do not boil. Cut up remaining ½ stick butter and stir into soup. Top each individual bowl with bacon and cheese. Serve with Ritz crackers too!