1 chicken breast, skinned and boned (use 2 if you like
more chicken in the chowder)
3 tablespoons of butter
3 cups of frozen corn
5 slices of bacon
3/4 cup of finely chopped onion
½ cup of finely chopped celery
3 cups of peeled and chopped potatoes
4 cups of College Inn chicken stock
1 cup of Half ‘n Half cream
Defrost the corn.
Melt the butter in a frying pan over a medium flame. When
hot, add the chicken. Cover and cook for about 6 minutes but continue to turn
the chicken over so that it cooks but does not brown on the outside. Once
cooked, remove from the frying pan and set aside to cool. Once cool, cut into
little pieces and set aside.
Bring a pot of water to a boil and add the potatoes. Let
the potatoes cook in boiling water for about 10 minutes.
After starting the potatoes, blend 2 cups of the corn and
1 cup of the chicken stock in a blender until fairly smooth.
Brown the bacon until crispy and set aside. Do not throw
out the bacon drippings.
Pour the bacon drippings into a stock pot. Add the chopped
onion and celery. Simmer the mixture over a low flame for 8 to 10 minutes. Stir
frequently to prevent onions and celery from burning to the bottom of the
Stir in the chicken, the blended corn/chicken stock mix,
the rest of the corn, the rest of the chicken stock, and the now mostly cooked
potatoes into pot.
Cover and bring the chowder to a full boil. Once it starts
to boil, partially uncover, reduce to the lowest heat level, and let simmer for
15 to 20 minutes until the potatoes are fully cooked.
Stir in the Half ‘n Half cream. (Use more if you prefer
the chowder to be more creamy). Simmer and stir for an additional 3
Crumble the bacon and add to the soup.
Salt and pepper to taste.
Once in serving bowls, sprinkle the cheddar cheese over