Two versions of chowder below. One with chicken, and one a bit different, with no meat. I served both with the Jiffy-Like Corn Muffins.
OUT. OF. THIS. WORLD.
Recipes from a friend, is there anything better? It’s so nice to hear of other things to make for dinner rather than being in a rut with the same old thing.
I was excited to try this, it sounded delicious to me. I found the perfect time when we had a bit of rotisserie chicken left over. That worked perfectly! These are guidelines, but use what you like! I happened to use 4 cups of chicken broth, so mine may have been more “brothy” than what is normal, but I had two very large potatoes, and I also supplemented with frozen sweet white corn.
What I forgot… the bacon crumbled on top! We had it the next day, when we heated up what was left (be sure to heat on low and DO NOT LET IT COME TO A BOIL or it will curdle). So DAY 2 had crumbled bacon, which I was so excited about I forgot to take a photo. Story of my life!
This recipe was heavenly! Give it a whirl!
Click HERE to print just the recipe!
Version two, I like to call Garden Chowder, click HERE to print the recipe! One hint is to warm the thawed corn in the microwave just a bit, just so it’s not cold when adding to the soup…
Catch you back here tomorrow!
ARTFOODHOME.COM 
This was awesome!
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Made it with frozen corn and that was a delight! I think this time I used 3 large + 1 medium Yukon Gold potatoes (did not peel), 1 onion, 2 small carrots, 1 bag frozen Cascadian Farms corn, thawed, 4 cups chicken broth, 3 ribs of celery (huge), 1 T butter, 3 c whole milk – didn’t have chicken, S&P. Served with Jiffy-like corn muffins (from scratch).
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