3cupsthawed frozen whole kernel corn, canned corn, or fresh corn
¼ cupchopped cilantro
1½cups2% milk(or whole milk)
Instructions
Heat a large pot over medium heat and cook bacon until crispy. Remove to a paper towel-lined plate, keeping grease in the pot.
Add onions, chicken, red bell pepper, poblano pepper, celery, salt, pepper, and garlic powder and cook until vegetables are softened, about 8 minutes.
Add flour and cook, stirring constantly, for 2 to 3 minutes.
Slowly add broth while stirring. Add corn. Increase heat to medium-high and bring to a boil. Reduce to a simmer and cook for 15 minutes, stirring occasionally.
Reduce heat to low and stir in milk, bacon, and cilantro. Leave on low heat to warm through if needed.
Serve immediately.
Video
Notes
Make ahead tip: Chop the veggies the night before and store in the fridge.
Seafood chowder: Substitute seafood of your choice for the chicken: clams, shrimp, scallops, haddock, etc. or a combination. Reduce cooking time accordingly.
Omit the bacon if you wish. Sauté the vegetables and chicken in a couple tablespoons of olive oil instead.
Vegetarian chowder by omitting both the bacon and chicken. Add one pound of cubed potatoes. Stir the potatoes in with the broth and corn and cook until tender.
Cheesy chowder, stir in 2 cups shredded cheese just before serving.