🌾 Chuckwagon January 13 Recipe🍲 Creamy Chicken, Corn & Potato Camp Chowder

🍲 Creamy Chicken, Corn & Potato Camp Chowder

A warm, comforting chuckwagon-style chowder — creamy, hearty, and slow-simmered to soothe the soul.

Serves: 6–8Prep Time: 10 minutesCook Time: 40 minutes

This recipe brings together simple trail staples—chicken, potatoes, and corn—into a creamy, comforting bowl that warms from the inside out.

🐔 Ingredients

• 2 tbsp butter or bacon grease

• 1 small onion, diced

• 2 cloves garlic, minced

• 3 medium potatoes, diced

• 2 carrots, diced

• 2 cups cooked shredded chicken

• 1½ cups corn (fresh, frozen, or canned)

• 4 cups chicken broth

• 1 cup milk or half-and-half

• 1 tsp thyme

• ½ tsp smoked paprika

• ½ tsp black pepper

• ½ tsp salt (to taste)

• Optional: chopped parsley or green onions

🍳 Instructions

1. Build the BaseIn a Dutch oven, melt butter over medium heat. Add onion and garlic; cook until soft and fragrant.

2. Add VegetablesStir in potatoes and carrots. Cook 3–4 minutes to begin softening.

3. Create the ChowderAdd shredded chicken, corn, chicken broth, thyme, paprika, salt, and pepper.

4. SimmerBring to a gentle boil, reduce heat, and simmer 25–30 minutes, until potatoes are tender.

5. Finish CreamyStir in milk or half-and-half. Warm gently (do not boil).

6. ServeLadle into bowls and garnish if desired. Serve with biscuits, cornbread, or crusty bread.

🤠 Chuckwagon Tip

Mash a few potatoes against the side of the pot before adding the milk — it thickens the chowder naturally, just like old camp cooks did.