<p>You can find the written version of this episode at <a href="https://www.chefsnotes.com/chicken-and-corn-chowder/" target="_blank">https://www.chefsnotes.com/chicken-and-corn-chowder/</a> and you can find the recipe below.</p> <p>If you enjoy this episode remember to leave a rating and share it with your friends. And if you enjoy Chef's Notes content consider becoming a patron at <a href="https://www.patreon.com/chefsnotesblog" rel="ugc noopener noreferrer" target="_blank">patreon.com/chefsnotesblog</a></p> <p>Chicken and Corn Chowder Recipe&nbsp;</p> <p>Ingredients:</p> <ul> <li>1 cup bacon, diced</li> <li>1 tbsp cooking oil</li> <li>1 cup onion, diced</li> <li>1 can corn niblets, drained, 341 ml 12 oz</li> <li>1 can Creamed Corn, 398 ml 14 oz</li> <li>5 cups Whole Milk split</li> <li>1/4 cup cornstarch</li> <li>2 cups chicken, cooked and diced</li> <li>2 cups cooked potato</li> <li>1/2 tsp salt plus more to taste</li> <li>1/4 tsp pepper</li> <li>1 tbsp sugar</li> </ul> <p>Instructions:</p> <p>1. Put the bacon in a medium skillet and put it on medium heat. Cook, stirring every few minutes, until the bacon is crisp, about 8 to 10 minutes. Remove the bacon from the pan and drain it on a paper towel. Set aside.</p> <p>2. Heat a large pot over medium heat. Add the cooking oil, onion, and a pinch of salt. Cook the onion for 4 to 5 minutes or until the onions soften, turn translucent, and start to brown around the edges.</p> <p>3. Add the corn niblets to the pot and cook, stirring for 2 minutes. Add the creamed corn, crisp bacon, and 4 cups of milk. Stir to loosen any bits of food from the bottom of the pot. Cook until the milk starts to steam.</p> <p>4. In a small bowl or measuring cup, combine 1 cup of cold milk with the cornstarch. Mix well, then pour into the steaming milk. Cook, stirring, until the chowder thickens, about 5 to 10 minutes.</p> <p>5. Add the chicken, potato, salt, pepper, and sugar. Simmer for 5 minutes, gently stirring now and again. Taste the chowder, adjust the seasoning as needed with salt and pepper, then serve.</p>