Farmhouse Chicken Chowder with Corn, Poblano Chile, and Cilantro
To most coastal dwellers, chowder means one thing: seafood. But we wanted a recipe our landlocked friends could enjoy.
Why This Recipe Works
We started our Farmhouse Chicken Chowder recipe by rendering bacon fat. Homemade broth proved the only option, and making our own also provided the gently poached, shredded white meat we would use in our recipe. Yukon Golds absorbed our broth’s rich flavors, and flour thickened our chicken chowder without making it pasty. Finishing our chowder with cream gave it richness, and topping it with the cooked bacon provided the perfect finish.