Chicken, White Bean, Corn & Cheddar Chowder

Name: Chicken, White Bean, Corn & Cheddar Chowder
Cuisine: American
Ingredients: 1 tsp (5 mL) ground cumin or thyme; 2 Tbsp (30 mL) all-purpose flour; 1 celery stalk, chopped; 1 large onion, finely chopped; 3 slices bacon, chopped, or a drizzle of canola or olive oil and a pat of butter; 3 slices bacon, chopped, or a drizzle of canola or olive oil and a pat of butter; 3 slices bacon, chopped, or a drizzle of canola or olive oil and a pat of butter; 3 slices bacon, chopped, or a drizzle of canola or olive oil and a pat of butter; 1 cup (250 mL) chopped cooked chicken; 12 oz (341 mL) can kernel corn, or kernels scraped from 2 corn cobs; 12 oz (341 mL) can kernel corn, or kernels scraped from 2 corn cobs; 12 oz (341 mL) can kernel corn, or kernels scraped from 2 corn cobs; 2 cups (500 mL) cooked white beans, or a 19 oz (540 mL) can, rinsed and drained; 1 to 2 small thin-skinned potatoes, diced (peeling optional); 4 cups (1 L) chicken stock; 1 tsp (5 mL) ground cumin or thyme; Salt and pepper to taste; 1 cup (250 mL) shredded old cheddar cheese; Salt and pepper to taste; ½ cup (125 mL) half-and-half or whipping cream; ½ cup (125 mL) half-and-half or whipping cream

Preparation info

Serves
6

Difficulty
Easy

Appears in

Spilling The Beans

By Julie Van Rosendaal and Sue Duncan

Published 2011

About

This hearty chowder is perfect to make with the meaty stock you get from simmering a leftover chicken carcass—if there’s still meat clinging to the bones, it will fall off into the stock, and you won’t need to add any extra.

Ingredients

3 slices bacon, chopped, or a drizzle of canola or olive oil and a pat of

Americas
United States
Soup
Leftovers

Method

In a large saucepan set over medium-high heat, cook the bacon (if using) until crisp. Transfer it to paper towels to drain and cool, then crumble and set it aside. If you’re not using bacon, heat a drizzle of oil and blob of butter in the saucepan over medium heat.

Sauté the onion and celery in the bacon drippings (or oil and butter) for about 5 minutes, until soft. Add the flour and cu