Description
Tender shredded chicken, sweet corn and Yukon Gold potatoes in a creamy, lightly smoky chowder made in one saucepan for two.
Ingredients
- 2 slices turkey bacon, chopped
- 1 1/2 tablespoons unsalted butter, divided
- 1/2 cup diced yellow onion
- 1/3 cup diced celery
- 1 clove garlic, minced
- 2 tablespoons all-purpose flour
- 1/2 teaspoon smoked paprika
- 2 cups low-sodium chicken broth
- 8 ounces Yukon Gold potato, cut into 1/2-inch cubes
- 8 ounces boneless, skinless chicken breast
- 1 1/2 cups corn kernels, fresh or frozen
- 3/4 cup half-and-half
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- 1 green onion, thinly sliced (optional)
Instructions
- Melt 1/2 tablespoon of the butter in a 3-quart saucepan over medium heat. Add the turkey bacon and cook, stirring, for 4 to 5 minutes until crisp. Move it to a plate.
- Add the remaining 1 tablespoon butter, the onion and the celery and cook for 4 to 5 minutes, stirring, until soft. Stir in the garlic for 30 seconds.
- Sprinkle in the flour and smoked paprika and stir for 1 minute. Slowly whisk in the broth, scraping the bottom of the pan.
- Add the potato, the whole chicken breast, the salt and the pepper. Bring to a boil, then lower the heat, cover and simmer gently for 15 to 18 minutes, until the potatoes are tender and the thickest part of the chicken reads 165°F.
- Move the chicken to a cutting board and shred it with two forks. Mash about a third of the potatoes against the side of the pan to thicken the chowder.
- Stir in the corn and the half-and-half and heat over medium-low for 5 minutes without letting it boil. Return the chicken to the pan.
- Taste and add salt if needed. Ladle into two bowls and top with the turkey bacon and green onion.
Notes
Equipment: 3-quart saucepan with a lid, whisk, potato masher or sturdy fork, two forks for shredding, instant-read thermometer
- Whole milk works in place of the half-and-half; the chowder is a little lighter.
- Boneless, skinless chicken thighs work too; simmer until they reach 165°F.
- If the chowder gets too thick, stir in a splash of broth.
- Refrigerate leftovers in a covered container within 2 hours and eat them within 3 to 4 days.
- Freeze for up to 3 to 4 months; the dairy can separate a little, so stir well while reheating.
- Reheat on the stove, stirring, until the chowder comes to a boil and reaches 165°F.
- Cook chicken to 165°F (USDA FSIS).
- Refrigerate leftovers within 2 hours of cooking (USDA FSIS).
- Reheat leftovers to 165°F, bringing soups to a rolling boil (USDA FSIS).
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American