When fall lets its long shadows make the days a little shorter with each passing day, I feel an overwhelming longing for chowders. The beauty of soups and chowders is the cozy feeling they give you, when you eat them. They warm you from within. No matter, if it’s cold outside or rainy, inside you feel like you are wrapped tightly in a comfort blanket, simply because you had a bowl of chowder. Besides being extremely tasty, they are actually a pretty good deal in terms of calories, as one bowl is pretty filling already.
At a glance
- Servings: 4
- Calories per serving: 361 kcal
- Preparation time: 15 min
- Start to finish: 30 min
- 1/2 lb (250 grams) of chicken breast
- 4 slices of streaky bacon
- 1/2 medium sized onion
- 2 garlic cloves
- 1 green bell pepper
- 10 ounces (285 grams) of sweet corn
- 2 medium sized potatos
- 1 teaspoon of butter
- 1 teaspoon of all-purpose flour
- 6.5 ounces (200 ml) of heavy cream
- 2 cups (7.5 ounces/225 ml) of chicken broth
- 1/4 teaspoon of chili powder
- Salt and pepper to taste
Let me start the recipe, by saying a few words about the onion. The standard or default would be cutting it in dices, but for some dishes I prefer to liquify it, by throwing it into the blender together with the garlic cloves. Thereby you get a smooth mash, which is then able to fully infuse the dish. Plus you don’t have onion bits, you can bite on, since there are quite a few people who don’t really care for that sensation. So for taste reasons and to appease the no-onion-bits-people, blending the onion can be a great solution.
Cook the bacon in a pan at medium heat until crispy, then sit is aside to cool down. Once that is the case, lay it on a piece of paper towel and crush it into small bits in the towel. This is best achieved when cold, as the bacon is then at its best crunchiness level. Keep the grease in the pot and use the pot for cooking the chowder in it as it adds a lot of taste and flavor to the soup
While the bacon is cooking, cut the chicken, potatos and the green bell pepper into small dices. Then bring a pot to medium heat and melt the butter in it and add the chicken. Cook it until it is done. Then add the pepper and corn as well as the garlic and onion and cook it until tender for 2-3 minutes. Add the flour and while stiring add the chicken broth and cream. Add the chili, salt and pepper and let it simmer on low medium heat for 15 minutes. Stir occasionally.
Drizzle the bacon on the chowder as a topping for serving.