Chicken Corn Chowder
User Reviews
5
Chicken Corn Chowder
Description
Chicken Corn Chowder starts with cooking bacon until crisp, then using the rendered fat along with butter to sauté diced onion, red bell pepper, and jalapeño, imparting smoky and mildly spicy flavors. Garlic is added briefly before dusting the vegetables with flour to form a roux that thickens the soup. Seasonings include salt, black pepper, smoked paprika, and ground mustard, which contribute depth and subtle warmth.
The liquid base combines chicken broth, water, milk, and cream creating a creamy texture that melds with diced potatoes, chicken breast, and sweet corn. The chowder simmers until the potatoes are tender and the chicken cooked through. The dish benefits from toppings such as green onions, cheddar cheese, and corn chips or crackers adding contrasting textures and flavors.
This chowder works well as a hearty meal, especially during cooler weather, providing protein, vegetables, and satisfying creaminess. It is flexible in protein choice and potato types, with options for pre-cooked chicken or different potato varieties. The recipe’s richness is enhanced by the bacon fat but can be adjusted if omitted.
The chowder stores well refrigerated for several days but may not freeze optimally due to the dairy content. Using an immersion blender partially purees the soup for a creamy mouthfeel, or it can be mashed or blended in batches as alternatives.
Ingredients
- 6 trips Bacon cut into pieces, uncooked
- 3 Tablespoons butter unsalted
- 1 yellow onion diced (about 1 cup, medium
- 1 red pepper diced (about 1 cup)
- 1 Tablespoon jalapeño seeds and ribs removed, diced
- 1 ½ Tablespoons garlic minced
- ¼ cup all-purpose flour
- 1 teaspoon table salt plus more as needed/to taste
- ¾ teaspoon black pepper ground
- ¾ teaspoon smoked paprika
- ½ teaspoon dry ground mustard
- 4 cups chicken broth
- 1 cup water or use another cup (236 ml) of chicken broth
- 1 cup milk whole
- 1 cup heavy cream
- 1 lb potato you do not need to peel, but do remove any shoots, gold variety, diced into 1 inch cubes
- 1 lb chicken breast raw, or mix of breast and thighs; boneless skinless
- 2 ½ cups sweet corn fresh, frozen, or canned (if frozen no need to thaw, if canned drain before using)
- corn chips desired toppings for chicken corn chowder; shredded and additional; green onions aka scallions; more
- fritos
- crackers
- scallions
- jalapeño
- cilantro
- cheddar cheese
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!
Notes
- Bacon adds important flavor; if omitted, increase butter to 5 tablespoons to compensate.
- Russet potatoes can be substituted but peeling is recommended for best texture.
- Use shredded or diced precooked chicken by adding it after pureeing and warming through.
- If no immersion blender is available, puree half the soup in batches or mash with a potato masher for a less smooth texture.
- Store chowder in airtight containers refrigerated up to 5 days; freezing is not recommended due to cream separating.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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