Chicken Corn Chowder
User Reviews
5
Chicken Corn Chowder
Description
Chicken Corn Chowder features a mix of diced chicken breast or leftovers, Yukon Gold potatoes, and corn kernels cooked together in a seasoned broth. The use of bacon drippings, onions, jalapeno, red bell pepper, and garlic builds a savory foundation, enhanced by spices such as oregano, paprika, chili powder, and cumin. Half and half adds richness and creaminess to the chowder.
The chowder is simmered until the chicken and vegetables are tender and the flavors meld into a thick, satisfying soup. Mild heat from jalapeno and a touch of hot sauce balance the savory components. Cheddar cheese and green onions can be incorporated at the end for added texture and flavor contrast.
This chowder works well as a warm main course, suitable for cooler weather or when craving a filling dish. It pairs nicely with crusty bread or a simple side salad. Adjusting the simmering time lets you control thickness, and fresh, frozen, or canned corn can be used based on availability.
Leftovers refrigerate for up to three days and freeze up to three months. Reheating may thin the chowder slightly but maintains flavor. Using leftover rotisserie chicken streamlines preparation. Options like substituting heavy cream for half and half or swapping green bell peppers for jalapeno allow customization of richness and heat.
Ingredients
- 5 Bacon drippings reserved, strips
- 4 cups chicken broth
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- 1 yellow onion diced, small
- 2 tablespoons butter
- 1-2 jalapeno pepper diced
- 3/4 cup red bell pepper diced
- 3 cloves garlic minced
- 1/3 cup flour
- 2 cups half and half
- 1 bay leaf
- 1 lb. chicken breast or 2 cups leftover/rotisserie chicken, boneless, skinless
- salt
- black pepper
- 1 lb. potato diced, Yukon gold variety
- 1 sweet corn drained. see notes, 15 oz.) canned kernel
- 1 cup cheddar cheese shredded (Optional.)
- 1/3 cup green onions diced
Seasonings
- ½ teaspoon salt
- ½ teaspoon oregano
- ½ teaspoon paprika
- ½ teaspoon mustard powder
- ½ teaspoon chili powder
- ½ teaspoon cumin
- 1 pinch cayenne pepper
Instructions
- Cook the bacon in a 4.5-quart soup pot slowly over low heat. (I cut my bacon in half, it’s easier to fit it in the pan and have it cook evenly.) Once cooked, set aside and chop once cooled.
- While the bacon cooks: Combine the chicken broth, hot sauce, Worcestershire sauce, and seasonings in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning. Don’t cut potatoes until ready to use.
- Leave 2 tbsp. bacon drippings in the pot. Add the onions and soften over medium heat for 3 minutes. Add the butter, jalapeno peppers, bell peppers, and garlic. Soften for 3 more minutes.
- Add the flour and cook for 2 minutes, until it begins to brown.
- Add the chicken broth mixture (from step 2), in small splashes, stirring continuously. Add the half and half in the same manner. Add the bay leaf. Bring to a boil, then reduce to a simmer.
- Cut the chicken in half lengthwise and season each side with salt and pepper. Add it to the chowder and bubble very gently, uncovered, until the chicken is cooked through, 15-20 minutes. (Do this gently or the chicken will be tough.) Remove and let rest.
- Add the diced potatoes and simmer uncovered until fork tender, another 20-25 minutes or so.
- Dice the chicken and add it to the chowder along with the corn. Let it heat through for 1-2 minutes, then reduce heat to low.
- Gradually stir in the cheese until melted (if using). Remove the bay leaf. Garnish with chopped bacon and green onions. Serve with Cheddar Bay Biscuits!
Notes
- Fresh or frozen corn can substitute canned; add fresh corn when adding potatoes to ensure thorough cooking.
- Simmer the chowder longer before adding potatoes to adjust thickness; potatoes require shorter cooking to avoid becoming mushy.
- The hot sauce, Worcestershire sauce, and mustard powder enhance flavor subtly without adding significant spiciness.
- Heavy cream may replace half and half for a richer texture.
- Yukon Gold potatoes are preferred; red potatoes are a good substitute. Skins may be left on or peeled.
- Green bell peppers can replace jalapeno to reduce heat, or remove jalapeno seeds and membranes for milder spice.
- Refrigerate leftovers up to 3 days; freeze up to 3 months. Reheated chowder will be thinner but retains taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 526 kcal
% Daily Value*
| Calories | 526kcal | 26% |
| Carbohydrates | 36g | 12% |
| Protein | 30g | 60% |
| Fat | 30g | 46% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 121mg | 40% |
| Sodium | 1225mg | 51% |
| Potassium | 979mg | 21% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 1400IU | 28% |
| Vitamin C | 49mg | 54% |
| Calcium | 257mg | 26% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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