Chicken Corn Chowder
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5.0
300 reviews
Excellent
Chicken Corn Chowder
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My chicken corn chowder is absolutely BURSTING with flavor and texture. It's perfectly creamy without being too heavy--perfect for using up that summer corn! Plus, you can make enough for the whole family in less than an hour. Recipe includes a how-to video!
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Ingredients
- 6 6 strips uncooked bacon cut into pieces
- 3 3 Tablespoons unsalted butter
- 1 1 medium yellow onion diced (about 1 cup)
- 1 1 red pepper diced (about 1 cup)
- 1 1 Tablespoon Diced jalapeño seeds and ribs removed
- 1 ½ 1 ½ Tablespoons minced garlic
- ¼ ¼ cup all-purpose flour
- 1 1 teaspoon table salt plus more as needed/to taste
- ¾ ¾ teaspoon ground black pepper
- ¾ ¾ teaspoon smoked paprika
- ½ ½ teaspoon dry ground mustard
- 4 4 cups chicken broth
- 1 1 cup water or use another cup (236 ml) of chicken broth
- 1 1 cup whole milk
- 1 1 cup heavy cream
- 1 1 lb Gold potatoes diced into 1” cubes you do not need to peel, but do remove any shoots
- 1 1 lb boneless skinless chicken breast or mix of breast and thighs raw
- 2 ½ 2 ½ cups sweet corn fresh, frozen, or canned (if frozen no need to thaw, if canned drain before using)
- Desired toppings. We enjoy this chicken corn chowder plain but also like corn chips, Fritos, or crackers, scallions/green onions, additional jalapeno, cilantro, shredded cheddar cheese, and more!
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Instructions
- Place bacon pieces in a large pot or Dutch oven. Turn heat to medium and cook until bacon is crisp. Remove to a paper towel lined plate and set aside.
- Drain all but approximately 2 Tablespoons of bacon grease (you can eyeball it, no need to be exact! I like to use a ladle and ladle out the excess and pour it into a can to solidify before disposing of it).
- Add butter to the pot with the remaining bacon grease and cook until butter is melted.
- Add diced onion, red pepper, and jalapeno and cook, stirring occasionally, until softened (about 5 minutes).
- Add garlic and cook until fragrant (about 30 seconds).
- Sprinkle the flour over the vegetables and stir until it’s fully absorbed. Cook another 30 seconds longer to lightly toast the flour.
- Stir in salt, pepper, smoked paprika, and ground mustard.
- Slowly whisk in chicken broth until completely combined.
- Add water, milk, cream, potatoes, chicken breast, and corn. Bring mixture to a boil and cook until the potatoes are tender and the chicken is cooked through.
- Once chicken is cooked through, remove to a plate and shred or dice. Set aside and keep warm (I usually cover with foil).
- Use an immersion blender to puree approximately half of the soup (see note if you do not have an immersion blender).
- After pureeing, return chicken to the pot. Stir reserved bacon back into the pot (or to preserve its crispness, serve soup topped with bacon crumbles, but don’t skip the bacon entirely, it adds so much flavor!). Taste-test the soup, adding more salt/pepper as needed (any soup that tastes a bit bland almost always needs a few shakes more salt!)
- Serve warm with desired toppings and enjoy!
Equipments used:
Notes
- The bacon adds a beautiful depth of flavor to the chowder that you can’t really get without it, but if you must omit the bacon use 5 Tablespoons of butter instead of the 3 listed. No other changes needed.
- May substitute russet potatoes instead but I recommend peeling them before using.
- You may substitute a pound of precooked shredded or diced chicken instead! After pureeing the soup, add it to the pot and make sure it is warmed through before serving.
- If you don’t have an immersion blender, you can transfer half of the soup to a blender in batches and puree that way. Alternatively you can use a potato masher to try and mash the soup though it won’t be as smooth/creamy this way.
- Store in an airtight container in the refrigerator for up to 5 days. I generally do not recommend freezing soups that contain cream as the dairy may separate, making the consistency and texture not as smooth as it ought to be.
Nutrition Information
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Serving
1serving
Calories
554kcal
(28%)
Carbohydrates
39g
(13%)
Protein
27g
(54%)
Fat
34g
(52%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
3g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
131mg
(44%)
Sodium
1239mg
(52%)
Potassium
1009mg
(29%)
Fiber
4g
(16%)
Sugar
9g
(18%)
Vitamin A
1801IU
(36%)
Vitamin C
50mg
(56%)
Calcium
114mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings (about 1 cup each)
Amount Per Serving
Calories 554 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 554kcal | 28% |
| Carbohydrates | 39g | 13% |
| Protein | 27g | 54% |
| Fat | 34g | 52% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 131mg | 44% |
| Sodium | 1239mg | 52% |
| Potassium | 1009mg | 21% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 1801IU | 36% |
| Vitamin C | 50mg | 56% |
| Calcium | 114mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
300 reviews
Excellent
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