Chicken Corn Chowder
This cozy, creamy Chicken Corn Chowder is packed with tender chicken, sweet corn, hearty potatoes, and smoky bacon, all simmered in a flavorful, thick broth. It's easy to make, comforting, and great for leftovers or freezing.
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Equipment
- Large soup pot or Dutch oven
- Wooden spoon or spatula
- Cutting board and knife
- Ladle
- Measuring cups and spoons
Ingredients
- Base:
- 4 slices bacon chopped
- 1 medium onion diced
- 2 cloves garlic minced
- 2 medium carrots diced
- 2 celery stalks diced
- 1 tbsp all-purpose flour
- 4 cups chicken broth
- 2 cups cooked chicken shredded or diced (rotisserie works well)
- 2 cups corn kernels fresh, frozen, or canned – drained
- 2 medium potatoes peeled and diced
- 1 cup half-and-half or heavy cream
- Salt and black pepper to taste
- ½ tsp thyme dried or fresh
- ½ tsp smoked paprika optional for added depth
- Optional Toppings:
- Extra cooked bacon crumbled
- Chopped green onions or parsley
- Shredded cheese
- Crushed crackers or croutons
Instructions
- Cook Bacon:
- In a large pot or Dutch oven over medium heat, cook chopped bacon until crispy.
- Remove and set aside, leaving 1–2 tablespoons of the bacon fat in the pot.
- Sauté Vegetables:
- Add onion, carrot, and celery to the pot. Sauté for 4–5 minutes until softened.
- Stir in garlic and cook for 1 minute more.
- Make the Base:
- Sprinkle flour over vegetables and stir for 1 minute to form a roux.
- Slowly add chicken broth while stirring, scraping the bottom of the pot.
- Add the Main Ingredients:
- Add potatoes, corn, shredded chicken, thyme, paprika, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 15–20 minutes or until potatoes are tender.
- Finish with Cream:
- Stir in the half-and-half or cream.
- Simmer for another 5 minutes until heated through.
- Adjust seasoning to taste.
- Serve:
- Ladle into bowls.
- Top with crumbled bacon and your choice of garnishes.
Servings: 6 people