This recipe was inspired by my mom, who used to make Corn Chowder for a family dinner during the winter months. I shared this recipe with her (which is pretty different from her original) and she makes it all the time! That make me very proud...
Chicken Corn Chowder
1 lb. chicken breast
1 medium onion, diced
2 cloves garlic, chopped
1 lb. bacon, cut into small pieces
5 or 6 small red potatoes, diced
1 quart chicken stock
1 1/2 to 2 cups milk (eyeball it)
1 to 2 cups frozen corn
2 tablespoons cornstarch, disolved in about 1/3 cup water
Salt and pepper to taste
Place chicken breasts on a baking sheet, drizzle with olive oil and season with salt and pepper. Roast in a 400 degree oven for about 30 minutes, until done. Let cool then dice into bite-size pieces.
Cook bacon in a dutch oven until crisp. Remove bacon and drain off all but about a tablespoon of the bacon drippings. Add onion and garlic and cook until just translucent. Add potatoes, a little salt and pepper and saute a few minutes. Add chicken stock. Cook until potatoes are just about tender. Add milk and diced chicken breast. When potatoes are completely tender, add corn. Add disolved cornstarch and cook until the stew thickens. Before serving, add bacon. Adjust salt and pepper to taste. Enjoy!
