Chicken & Corn Chowder
A light, comforting chowder full of vegetables, chicken, pancetta and buttermilk.
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