Cream of chicken and corn, a perfect recipe for toning the body in autumn

This cream of corn and chicken, with pieces of bacon and potato, can easily remind us of a chowder American; this section of creams in which the one with clams is the most popular and which is mixed with flour and cream is added to give it more body. With the onset of cold temperatures, these types of recipes are essential for preparing unique, hearty, nutritious, and delicious meals for everyone to enjoy at home.

The chicken could perfectly be replaced by turkey or pork or beef. The potato, on the other hand, could be replaced by cauliflower or sweet potato and thus obtain a very different result from the current one. Corn gives it that characteristic sweet spot; too little is used in Spain for its flavor. Corn on the cob lovers should try Mexican Esquites, but also to make corn on the cob with parmesan cheese and rosemary butter at home, to have corn pancakes with yogurt sauce for breakfast, to make a hearty corn cake stuffed with turkey bolognese or for a trip to Greece with its fried cheese in corn sauce (sagarnaki).

This stew is easy to make and fairly quick, but it has one important detail: it must be eaten during the day. When you transport a potato, it will harden or crumble, leaving it slimy if stored in the refrigerator another time. Also, it can’t be frozen because the regeneration is still pretty bad. If you want to prepare for another time, the ideal is to do the whole process and add the cooked potato to another broth at the last moment.

Recipe Cream of chicken and corn

Chicken and corn cream

Clara Villalon


  • Garlic cloves, 2 units

  • Onion, 1 unit

  • Bacon, 150g

  • olive oil, 4 tbsp

  • Salt, without

  • Chicken breast, 1 unit

  • Medium potatoes, 2 units

  • Cream, 200ml

  • Chicken broth, 500ml

  • flour, 2 tbsp

  • Celery, 1 stalk

  • Ground black pepper, q/s

  • Salt, without

  • Corn kernels, 1 can (about 200 g)

  • Fine wine (or white), 80 ml

Step 1

Wash the potatoes, peel them and cut them into small pieces. Peel the onion and also chop it finely. On the other hand, chop the chicken breast, also in bite-size pieces so that it is easy to eat inside the cream.

2nd step

Brown the bacon in the skillet where the stew is going to be prepared, over medium heat without oil or anything else added. Go ahead, stirring occasionally, and when browned, remove to another container, leaving any fat that has released (if any) in the pan.

Step 3

Right there, add the garlic cloves and the chopped onion, add a little extra virgin olive oil and a little salt and poach until very soft. It is not necessary and we do not want it to color, just do it over low heat, stirring from time to time so that it remains translucent will suffice.

Step 4

When the onion is very tender, add the tablespoons of flour and cook over low heat, stirring constantly for a few minutes. We want the flour to cook and lose its raw flavor.

step 5

Then add the potatoes and the fine wine and allow to evaporate completely. Then add the chicken broth and cook over low heat for about 20 minutes or until the potatoes are tender. Add the celery stick right there so that it cooks evenly throughout and releases its aroma. Also add some freshly ground black pepper.

step 6

When the potato is already tender, it will be time to add the ground chicken, the well-drained corn from the can and also three quarters of the previously browned bacon. The rest will be kept to finish the cream on top once plated. Also add the cream, season with salt and black pepper and cook everything over low heat for about 10 to 15 minutes.

Step 7

Serve the cream of chicken and corn with a few crispy bacon cubes on top. You can also finish with a little chopped chives.


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