Chicken Corn Chowder

SERVES 4

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WHAT'S NEEDED
HOW TO MAKE
  • 1 cup bacon, finely diced
  • 1 cup celery, diced
  • 1 cup onion, diced
  • 1/2 red pepper, diced
  • 1/2 cup flour
  • 3 cups chicken broth, heated
  • 2 cups chicken breast, cooked and diced
  • 2 cans corn, drained, 15 1/4 ounces each
  • 2 tablespoons Cholula Original Hot Sauce
  • 1/2 tablespoon Worcestershire sauce
  • 1/2 tablespoon thyme
  • 1/4 teaspoon white pepper
  • 1 bay leaf
  • milk or heavy cream, as needed

  • 1
    In a large saucepan, sauté the bacon over medium heat. Add onion, celery and red pepper and heat until onion becomes translucent.
  • 2
    Add flour and mix with a wooden spoon. Heat for 3 - 5 minutes over low heat. Stir occasionally and don’t let the mixture turn brown.
  • 3
    Add chicken broth and stir until all lumps are removed.
  • 4
    Combine chicken, drained corn, Cholula Original, Worcestershire sauce, thyme, white pepper and bay leaf.
  • 5
    Bring to a boil. Mix everything and simmer. Cook for approximately 30 minutes or until the chowder thickens.
  • 6
    Remove the bay leaf and add milk or cream to make the chowder your preferred consistency.


Recipe By:  Recipe by The Clever Cleaver Brothers®