I have been on a pretty serious soup kick lately. The weather has been all over the place, hot and sunny one day, but cold and rainy the next. My schedule has also shifted around to where the only time I have to workout is right after lunch , so I am in need of something light… satisfying, but nothing that makes me feel like I need a nap afterward.
Soup is exactly what I need and some soups are a good fit for chilly days, sunny days, gym days and those days where absolutely nothing really happens.
This chicken and corn chowder is one of those soups.
My chicken and corn chowder is full of vegetables, chicken, pancetta and buttermilk. The flavors are warm, inviting and comforting and something that I am quite confident everyone will be a fan of.
Let’s get started…
Begin by gathering 4 ounces of pancetta, 1 large boneless skinless chicken breasts, some garlic powder, onion powder, cumin, salt and black pepper, 1 medium yellow onion, 2 medium carrots, 1 small poblano pepper, 1 medium red sweet bell pepper, 2 large yukon gold potatoes, 1/3 cup of flour, 3 cloves of garlic, 3 cups of sweet corn, 6 cups of chicken stock and 3/4 cup of buttermilk.
Dice 4 ounces of pancetta and place it in a large skillet, braiser or soup pot over medium to medium high heat.
While the pancetta gets all golden and crispy, cut 1 large boneless skinless chicken breast into small pieces and season the chicken with a big pinch of garlic powder, onion powder, salt and black pepper.
As soon as the pancetta is crispy, transfer it onto a paper towel lined plate and set it aside for now.
Transfer the seasoned chicken into the skillet and cook until all of the chicken is golden brown and cooked through.
While the chicken is cooking, dice 1 medium yellow onion, 2 medium carrots, 1 small poblano pepper, 1 medium red sweet bell pepper and 2 yukon gold potatoes.
As soon as the chicken is cooked, transfer it onto the plate with the pancetta and add your diced onions, carrots and poblanos into the skillet. Cook for 5-7 minutes or until the onions start to become translucent and the carrots begin to soften.
Add 3 finely minced garlic cloves and cook, stirring consistently, for about 60 seconds.
Sprinkle 1/3 cup of all purpose flour over the vegetables and cook for another 60 seconds, stirring to combine with the vegetables.
Add 6 cups of chicken stock into the skillet and stir with a wooden spoon to both incorporate the stock and to work up any browned bits from the bottom of the skillet.
Add 3 cups of corn (fresh, frozen or canned), the diced potatoes and sweet bell pepper and the crispy pancetta and chicken into the skillet and stir to combine.
Bring the soup up to a simmer.
Add 3/4 cup of buttermilk, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of cumin, a big pinch of salt and black pepper and simmer for about 15 minutes or until the potatoes are tender.
Once your potatoes are tender, do a quick taste test and add additional garlic powder, salt or black pepper, if necessary.
Ladle some of your beautiful chicken and corn chowder into a big bowl and garnish with fresh parsley or cilantro and some thinly sliced green onion.
This chicken and corn chowder is colorful and bursting with flavor. The garlic, onions and poblano pepper add a beautiful aromatic layer to the broth, the carrots and sweet bell pepper add a hint of sweetness and all of that corn adds the beautiful comforting flavor that corn is so well appreciated for.
The pancetta adds a crispy, salty bite and the buttermilk adds just a hint of tanginess that rounds out this chowder in the perfect way.
I am such a huge fan of this chicken and corn chowder. Its not heavy, but it’s so satisfying and comforting. The flavors are something that everyone will love and want more of. Its creamy and full of vegetables with just a hint of sweetness and spiciness… get ready to want a second bowl…
Chicken & Corn Chowder
Ingredients
- 4 ounces of pancetta, diced
- 1 large boneless skinless chicken breast, diced
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1/2 teaspoon of cumin
- salt and black pepper
- 1 medium yellow onion, diced
- 2 medium carrots, peeled, diced
- 1 small poblano pepper, seeds removed, diced
- 3 cloves of garlic, finely minced
- 1 medium red sweet bell pepper, diced
- 2 medium yukon gold potatoes, peeled, diced
- 3 cups of corn (fresh, frozen or canned)
- 1/3 cup of all purpose flour
- 6 cups of chicken stock
- 3/4 cup of buttermilk (or heavy cream, if preferred)
- fresh parsley or cilantro, finely chopped (optional garnish)
- green onions, thinly sliced (optional garnish)
Instructions
- Brown 4 ounces of diced pancetta in a large skillet or soup pot
- Transfer the crispy pancetta onto a plate and set aside for now
- Add the diced chicken into the skillet and season with garlic powder, onion powder, salt and black pepper
- Cook until the chicken is cooked through and golden brown
- Transfer the chicken onto the plate with the pancetta and set aside for now
- Add the diced onion, carrots and poblano into the skillet and cook over medium heat for about 5-7 minutes
- Add the finely minced garlic and cook, stirring consistently, for 60 seconds
- Add 1/3 cup of flour and cook, stirring consistently, for about 60 seconds
- Add 6 cups of chicken stock and stir to combine and work up any brown bits from the bottom of the skillet
- Add the corn, potatoes, sweet bell peppers, crispy pancetta and browned chicken into the soup
- Bring the soup up to a simmer
- Add 3/4 cup of buttermilk, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of cumin and a big pinch of salt and black pepper and simmer until the potatoes are tender (about 15 minutes)
- Serve garnished with fresh parsley or cilantro and green onions (optional)
- Chill leftovers in an airtight container
