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“I changed this up a bit, but I will post as written. I left out the chicken and celery and added bell peppers, fresh spinach, and creamed corn in addition to whole kernel corn. Mmmm...perfect chowder for a cold day. Recipe courtesy of Beyond Burlap, Idaho's Famous Potato Recipes.”
READY IN:
1hr
SERVES:
6-8
YIELD:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Brown the bacon in a heavy saucepan.
  2. Remove the bacon to a paper towel and drain the saucepan, reserving 2 tablespoons drippings.
  3. Cut the chicken into cubes.
  4. Add the chicken, onion, and celery to the drippings in the saucepan.
  5. Cook for 10 to 15 minutes or until the chicken and vegetables are tender, stirring constantly.
  6. Combine 2 cups of the corn and 1 cup of the chicken broth in a blender container and process until smooth.
  7. Add the pureed corn, the remaining broth, the remaining corn, potatoes, and salt to the chicken mixture.
  8. Bring to a boil and reduce the heat. Simmer for 30 minutes or until the potatoes are tender.
  9. Stir in the cream and parsley and simmer for 5 minutes.
  10. Add the bacon, salt, and pepper. Ladle into soup bowls.

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