🌾 Chuckwagon Chicken & Corn Chowder

🌾 Chuckwagon Chicken & Corn Chowder

Serves: 6–8Prep Time: 15 minutesCook Time: 45 minutes

🐔 Ingredients

• 2 tbsp butter or bacon grease

• 1 small onion, diced

• 2 cloves garlic, minced

• 3 medium potatoes, diced

• 2 carrots, chopped

• 2 celery stalks, chopped

• 3 cups cooked chicken, shredded (rotisserie works great)

• 1 can (15 oz) cream-style corn

• 1 cup frozen or canned corn kernels

• 4 cups chicken broth

• 1 cup milk or cream

• ½ tsp smoked paprika

• ½ tsp thyme

• ½ tsp salt (to taste)

• ½ tsp black pepper

• Optional: pinch of cayenne for a little cowboy kick

🍳 Instructions

1. Sauté the Veggies:In a large Dutch oven, melt butter. Add onion, garlic, carrots, and celery. Sauté until tender and fragrant.

2. Add Potatoes & Broth:Stir in diced potatoes and chicken broth. Bring to a boil, then reduce to simmer for 15 minutes or until potatoes are soft.

3. Add Chicken & Corn:Stir in shredded chicken, both types of corn, and seasonings. Simmer for another 10–15 minutes.

4. Finish Creamy:Add milk or cream and simmer on low (do not boil) until thick and creamy.

5. Taste & Serve:Adjust seasoning, then ladle into bowls and top with a sprinkle of bacon bits or chopped green onions.

🌻 Chuckwagon Tip

Trail cooks used canned milk and salt pork in place of cream and bacon — you can recreate that authentic chuckwagon taste by adding a little extra smoke seasoning!