Chicken, White Bean, Corn & Cheddar Chowder

Name: Chicken, White Bean, Corn & Cheddar Chowder
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6 serving(s)
Ingredients: 3 slices bacon; onion (large, finely chopped); 1 stalk celery, chopped; 2 tablespoons all-purpose flour; 1 teaspoon ground cumin or 1 teaspoon thyme; 4 cups chicken stock; 1 -2 potato (thin-skinned, diced); 2 cups white beans (cooked) or 19 ounces white beans (rinsed and drained); 12 ounces kernel corn (or kernels scraped from 2 corn cobs); 1 cup chicken (cooked and chopped); 1/2 cup half-and-half or 1/2 cup whipping cream; 1 cup old cheddar cheese, shredded; salt; pepper

Submitted by AmyZoe

"WOW. This is the most delicious chowder I've had in a long time. I didn't have half-and-half or whipping cream so I used evaporated milk. I also didn't have any cheese, but the flavors are so great you can skip it. I added some creamed corn to this because I wanted more corn in the recipe, and I also added an additional can of white beans (personal preference). I loved that I could boil my chicken and have the stock ready. This is a definite make-again recipe courtesy of Spilling the Beans."

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Ready In:: 1hr
Ingredients:: 14
Serves:: 6

ingredients

3 slices bacon
onion (large, finely chopped)
1 stalk celery, chopped
2 tablespoons all-purpose flour
1 teaspoon ground cumin or 1 teaspoon thyme
4 cups chicken stock
1 -2 potato (thin-skinned, diced)
2 cups white beans (cooked) or 19 ounces white beans (rinsed and drained)
12 ounces kernel corn (or kernels scraped from 2 corn cobs)
1 cup chicken (cooked and chopped)
¹⁄₂ cup half-and-half or 1/2 cup whipping cream
1 cup old cheddar cheese, shredded
salt
pepper

directions

In a large saucepan set over medium-high heat, cook the bacon (if using) until crisp.
Transfer it to paper towels to drain and cool, then crumble and set it aside.
If you're not using bacon, heat a drizzle of oil and blob of butter in the saucepan over medium heat.
Saute the onion and celery in the bacon drippings (or oil and butter) for about 5 minutes, until soft.
Add the flour and cumin and cook, stirring, for another minute.
Stir in the stock, potatoes, and beans and bring to a simmer.
Reduce the heat, cover, and cook for about 10 minutes, until the potatoes are tender.
Stir in the corn, chicken, and cream and allow the chowder to return to a gentle simmer.
Add the cheese and stir just until it melts.
Season with salt and pepper and serve hot, topped with crumbled bacon, if using.

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RECIPE SUBMITTED BY

AmyZoe

Nampa, Idaho

I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.

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