Chicken Corn Chowder with Bacon
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
380 kcal
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Course
Main Course, Soup, Lunch, Dinner
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Cuisine
American
Chicken Corn Chowder with Bacon
Description
This Chicken Corn Chowder starts by blending part of the corn with chicken broth and flour to create a smooth base that thickens the soup. Bacon is cooked until crisp to add a smoky, salty note and rendered fat for sautéing aromatic onion, celery, and garlic. Adding diced potatoes and broth allows the vegetables to cook until tender.
Once the potatoes soften, shredded cooked chicken, milk, and heavy cream are stirred in to enrich the chowder with creaminess and protein. The chowder is seasoned with oregano and thyme for a mild herbal touch. Topping the soup with reserved bacon pieces adds contrasting texture and flavor.
This chowder offers a rich, comforting texture and balanced savory-sweet taste. It's ideal for cooler days and pairs well with crusty bread or simple salads. Adjusting the potato mashing level can thicken the soup further to suit personal preference.
Fresh corn kernels provide the best flavor, but frozen or canned corn works well as substitutes. For a spicier option, add sliced jalapeños and garnish with cheese or tortilla strips to introduce a Tex-Mex flair.
Ingredients
- 3 cups corn kernels divided, defrosted if frozen
- 2 ½ cups chicken broth reduced sodium
- 1 tablespoon all-purpose flour
- 4 lices Bacon thick-cut
- 1 small onion diced
- 2 ribs celery chopped
- 2 cloves garlic minced
- 1 pound potato peeled and diced ½", yellow
- ½ teaspoon oregano dried
- ¼ teaspoon thyme dried leaves
- ½ cup milk whole
- ½ cup heavy whipping cream
- 2 cups chicken or chopped chicken, cooked shredded
- salt to taste
- black pepper to taste
Instructions
- Combine 1 ½ cups corn, 1 cup broth, and 1 tablespoon flour in the blender. Blend until smooth and set aside.
- Cook bacon in a large pot until crisp. Remove from the pot and place on a paper towel-lined plate.
- Turn heat to medium and add onion and celery to the bacon grease in the pan and cook until tender, 3-4 minutes. Add garlic and cook until fragrant.
- Add potatoes, remaining broth, and seasonings. Bring to a boil over medium-high heat. Reduce to a simmer and cover. Cook 10-12 minutes or until potatoes are tender. For a thicker chowder, gently mash a few of the potatoes if desired.
- Add remaining ingredients and simmer 5 minutes or until slightly thickened.
- Garnish with reserved bacon and serve.
Notes
- Fresh corn kernels yield the best flavor, but frozen or canned are also suitable.
- Partially mashing potatoes can thicken the chowder to your desired consistency.
- Add jalapeño slices, cheese, and tortilla strips for a spicier Tex-Mex variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 380 kcal
% Daily Value*
| Calories | 380 | 19% |
| Carbohydrates | 35g | 12% |
| Protein | 24g | 48% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 79mg | 26% |
| Sodium | 194mg | 8% |
| Potassium | 813mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 597IU | 12% |
| Vitamin C | 21mg | 23% |
| Calcium | 71mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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