This leftover corn chowder recipe begins with a corn chowder base, which you can customize with current leftover items in your fridge or freezer, spices of your choice, and custom garnish. Can’t wait to see how you make this recipe your own!
Ingredients
- butter: 1 Tbsp
- yellow onion: 1 piece (diced)
- kosher salt: 1 tsp
- slices bacon: 2 piece (chopped)
- red bell pepper: 0.5 piece (diced)
- stalks celery: 2 piece (diced)
- garlic: 2 clove (minced)
- chipotle peppers in adobo sauce: 2 piece (minced)
- bag frozen corn: 1 piece (16 ounce)
- chicken stock: 4 cups
- heavy whipping cream: 0.75 cup
- 1/2 cups leftover cooked chicken or other protein: 1 piece
- cilantro or other garnish: 1 Tbsp (chopped)
Metric Conversion
Stages of cooking
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Heat butter in a soup pot over low heat until melted. Increase heat to medium-low, add onion and salt, and cook and stir until onion is translucent, about 5 minutes.
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Stir in bacon, red pepper, celery, and garlic; cook and stir until bacon is crisp, about 5 minutes.
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Add chipotle peppers, corn, and chicken stock to soup pot; increase heat to medium and simmer for 20 minutes.
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Stir in cream and chicken. Cook until hot, about 5 minutes. Serve in bowls and garnish with cilantro. Cook’s Note To customize this recipe, in Step 4, add any leftover protein, such as steak, pork chop, carnitas, ground turkey, tofu, beans, or chickpeas. Add leftover cooked starch, such as baked potato, rice, or pasta. Chop and add any leftover cooked vegetables, such as asparagus, broccoli, tomatoes, carrots, or zucchini. Choose seasonings such as oregano, paprika, white pepper, cumin, or bay leaf. Finally, serve in bowls, garnished with what is in the fridge or pantry, such as parsley, sunflower seeds, pine nuts, sour cream, or shredded cheese. Have fun!
