October in New England means a lot of things: crunchy and colorful leaves, apple picking and haunted hayrides… While our Content Editor, Tyler Kennedy, is celebrating the return of sweater season, I’m excited for my own personal fall favorite: chowder. This creamy chicken corn chowder is easy to whip up and was a perfect early dinner after getting poured on at the Homecoming tailgate a couple weekends ago. Follow this recipe or use it as inspiration for your own creamy, chowder creation. Enjoy the fall, and as usual, happy cooking, ‘Cats!
4 cups chicken broth
4 cups half and half
2/3 cup all-purpose flour
6 chicken thighs, cubed
6 strips bacon
A 1 lb bag frozen, whole kernel corn
1 lb yellow potatoes, cubed
1 yellow onion, finely chopped
1 bay leaf
salt and pepper to taste
Season chicken as desired and sauté in a medium skillet until fully cooked. Set aside.
In a large pot, fry bacon over medium heat. When crispy, remove bacon and set aside. Pour off all but 2 tbsp fat.
Add onion, stir until soft (4-5 minutes). Add potatoes, corn, salt and pepper. Stir to combine.
Sprinkle flour over mixture, stir until thickened (about 3 minutes).
Pour in broth, bring to a boil and stir. Add bay leaf, reduce heat and simmer until potatoes are soft (about 25 minutes).
Remove bay leaf. Stir in half and half, and simmer until heated through. Serve and enjoy!