Easy Chicken and Corn Chowder
User Reviews
4.9
249 reviews
Excellent
Easy Chicken and Corn Chowder
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This chicken and corn chowder recipe is cozy, flavorful, and easy to make. Bacon makes this recipe extra delicious!
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Ingredients
- 6 trips Bacon cut into small pieces
- 2 large uncooked chicken breasts cut into small bite-size pieces
- 1/2 medium onion chopped
- 2 ticks celery chopped
- 1/4 cup flour
- 2 cloves garlic minced
- 4 cups chicken broth or stock
- 2 cups frozen or fresh corn
- 1 cup heavy/whipping cream
- 3 medium-to-large Russet potatoes peeled & diced
- 1/4 teaspoon Italian seasoning
- Pinch cayenne pepper optional
- salt & pepper to taste
- scallions chopped, optional for serving
Instructions
- Prep your bacon (I find kitchen shears the easiest thing to cut it up with) and add it to a large pot over medium-high heat. Cook until crispy (about 10 minutes).
- Meanwhile, prep your onion, celery, chicken and potatoes.
- Once the bacon is crispy, take it out of the pot and transfer to a paper towel lined plate. Leave the grease in the pot (it adds a ton of flavor).
- Add the onion and celery to the pot and sauté for 5 minutes.
- Stir in the flour and cook for about a minute, stirring nearly constantly.
- Add in the garlic, followed by the chicken broth. Give it a good stir to ensure the flour has dissolved and everything is scraped up from the bottom of the pot.
- Add in the chicken, corn, cream, potatoes, Italian seasoning, cayenne pepper, and 3/4 of the bacon (I save the rest for garnishing the bowls later on). Increase the heat to high and bring the soup to a boil. Once it's boiling, reduce the heat to a rapid simmer so it's gently boiling. Cover the pot with the lid slightly open.
- Cook until the potatoes are done (about 15-20 minutes). Stir every so often. The soup will get thicker the longer you cook it.
- Season the soup with salt & pepper as needed. Garnish with the rest of the bacon and chopped scallions if desired.
Notes
- Serves 4-6 depending on portion size.
- Yes, the chicken will cook right in the soup. If you want to use already cooked/rotisserie chicken, add in during the last 5-10 minutes of cooking so it doesn't dry out too much since it's already cooked.
- Anywhere around the 1.5-2 pound ballpark will work for the potatoes if you want to weigh them.
- This is a fairly thick soup. If you prefer a thinner consistency, add a splash more broth or water as needed.
- If you're sensitive to salt, use low-sodium chicken broth.
Nutrition Information
Show Details
Calories
544kcal
(27%)
Carbohydrates
52g
(17%)
Protein
27g
(54%)
Fat
27g
(42%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
3g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
117mg
(39%)
Sodium
843mg
(35%)
Potassium
1417mg
(40%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
815IU
(16%)
Vitamin C
27mg
(30%)
Calcium
77mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 544 kcal
% Daily Value*
| Calories | 544kcal | 27% |
| Carbohydrates | 52g | 17% |
| Protein | 27g | 54% |
| Fat | 27g | 42% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 117mg | 39% |
| Sodium | 843mg | 35% |
| Potassium | 1417mg | 30% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 815IU | 16% |
| Vitamin C | 27mg | 30% |
| Calcium | 77mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
249 reviews
Excellent
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