There’s something really incredible about eating good food. It sticks with you. Not just in the form of a full belly, but in the experience itself. I admit, I have somewhat of a love affair with food. And this corn chowder is no exception. There is so much heart that goes into every recipe that comes through the Revived Kitchen.
Most of my recipes start with bonafide, nutrient-rich, flavorful, time-less bone broth. And just like the name of my blog suggests, bone broth is undergoing somewhat of a revival in the modern world. More and more people are learning about it, and it’s becoming trendy.
But the truth is, bone broth is as old as history itself. In fact, my name, “Polivka,” actually means “broth” or “stock.” And on my dad’s side, I’m Vietnamese, and we have a long history of making phở, which is the famous Vietnamese noodle soup dish consisting of bone broth, rice noodles, a few herbs, and meat.
- Polivka Name Meaning
- Czech (Polívka): probably from polevka ‘soup’, ‘broth’, ‘stock’, perhaps a metonymic occupational name for a cook.
The Vietnamese cook works hard to create a clear bone broth full of flavor in order to set their phở soup apart from other cooks. The broth is the shining star of the dish. Without good broth, the dish is nothing. So I’ve found with my recipes, as well.
Bone broth is the heart of the flavor. It provides depth and foundation. Not to mention it’s what we would call a super food. It contains rich amounts of gelatin, collagen, and trace minerals which help to nourish your bones, joints, skin, nails, teeth, and hair. Bone broth has been found to contain calcium, protein, magnesium, phosphorus, vitamin D, potassium, zinc, manganese, copper, boron, iron, vitamin A, vitamin K, vitamin C, and the B vitamins. And did I mention, it’s excellent for digestion, boosting immunity, and weight loss? And that it’s wonderful for hydration and electrolytes? And inexpensive to make?
What a wonderful food. No wonder it’s been called “life-water.”
Now for my corn chowder recipe.
I spend a lot of time scouring the Internet for a good corn chowder recipe, but ultimately I came up short for recipes that pleased me, so I decided to make my own, and it turned out so well, I want to share it with you.
Courtney’s Corn Chowder
Create a roux by melting the fat on low heat and whisking in the flour. Don’t let it burn.
3 TBSP butter
2 TBSP duck fat or bacon fat (or try a handful of chopped bacon!)
3 TBSP flour or arrowroot powder
Sauté the following for 5-6 minutes:
1 sweet onion, diced
1/2 purple onion, diced
2-3 carrots, diced
2-3 celery stalks, diced
4 scallions, diced
1-2 jalapeños, diced
Simmer gently the following uncovered for 20-30 minutes:
1 quart chicken bone broth
10 oz. sweet corn
5 diced golden potatoes
1 tsp salt
1 TBSP honey
Simmer for an additional 10-20 minutes:
2 chicken breasts, cubed
6 cloves garlic, minced
If needed, add 1 tsp at a time to thicken the chowder:
1 TBSP flour or arrowroot powder
Salt and black pepper to taste
- 3 TBSP butter
- 2 TBSP duck fat or bacon fat (or try a handful of chopped bacon!)
- 3 TBSP flour or arrowroot powder
- 1 sweet onion, diced
- ½ purple onion, diced
- 2-3 carrots, diced
- 2-3 celery stalks, diced
- 4 scallions, diced
- 1-2 jalapeños, diced
- 1 quart chicken bone broth
- 10 oz. sweet corn
- 5 diced golden potatoes
- 1 tsp salt
- 1 TBSP honey
- 2 chicken breasts, cubed
- 6 cloves garlic, minced
- 1 TBSP flour or arrowroot powder
- Fresh parsley
- Salt and black pepper to taste
- Create a roux by melting the butter and duck fat on low heat and whisking in the flour. Don't let it burn.
- Next, sauté the onions, carrots, celery, and jalapeños for 5-6 minutes.
- Add the broth, corn, potatoes, salt, and honey and simmer gently, uncovered for 20-30 minutes.
- Add chicken and garlic, and simmer for an additional 10-20 minutes.
- If needed, add 1 tsp of flour at a time to thicken the chowder, stirring well.
- Season with fresh parsley and salt and black pepper to taste.