Perfect for a chilly November day, this chowder is so good and it’s so easy to make.
This recipe includes chicken, but you can easily substitute shrimp or scallops for a seafood version (it’s very good) but the directions stay the same.
- 4 cans of corn
- 1 onion
- 3 cloves of garlic
- 1 tbsp chipotle
- 3 tbsp cajun seasoning
- 2 cups chicken stock
- 1/2 cup cream
- 2 chicken breasts
- 6 strips of bacon
- salt and pepper
- pickled jalapenos
- Add oil to a large cooking pot on the stove and add diced onions and garlic and cook until tender
- Add in all of the corn* and cook, stirring often for 5-8 minutes
*you can also use corn on the cob for this, which you will need to roast. Learn how to roast corn here
- Add in chipotle and cajun seasoning and chicken stock
- Stir together and bring to a boil, reduce to simmer for 10 minutes
- Preheat the oven to 400 degrees and cook both chicken breasts for 25 minutes. Once cooked, chop and set aside.
- Using an immersion blender, blend the mixture as much or as little as desired. (I like to make some smooth but leave pieces of corn as well.)
- Add cream and chopped chicken pieces and season with salt and pepper, leave on lowest heat for 1 hour, stirring occasionally.
- Cover a baking sheet with tin foil and cook bacon strips in oven at 400 degrees for 12 minutes. Once cooked, removed and chop into small pieces.
- Serve soup garnished with pickled jalapeños and crispy bacon.