Easy Chicken and Corn Chowder
User Reviews
4.9
Easy Chicken and Corn Chowder
Description
This chicken and corn chowder begins with crisp bacon cooked to render flavorful fat which is used to sauté onion and celery, building a savory base. Diced potatoes and corn kernels add body and sweetness, while raw chicken breast cooks gently in the simmering broth. The soup's thickness comes from flour cooked briefly with the vegetables before adding chicken broth. Heavy cream enriches the chowder, lending a creamy richness.
The result is a thick, hearty chowder combining savory bacon, tender chicken, sweet corn, and soft potatoes with subtle notes of Italian seasoning and a touch of cayenne as an optional spice. It cooks entirely in one pot, with chicken cooking directly in the soup for convenience.
Serve garnished with leftover bacon and chopped scallions if desired. The chowder serves 4 to 6 and allows flexibility with potato quantity and broth thickness. Leftovers reheat well, making this soup practical for meals requiring both protein and vegetables in a creamy broth.
If using precooked chicken, add near the end to prevent overcooking. Adjust broth or water amount for desired soup consistency.
Ingredients
- 6 trips Bacon cut into small pieces
- 2 large chicken breast cut into small bite-size pieces, uncooked
- 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 corn frozen or fresh
- 1 cup heavy cream aka whipping cream
- 3 medium-to-large russet potato peeled & diced
- 1/4 teaspoon Italian seasoning
- Pinch cayenne pepper optional
- salt to taste
- black 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.
- Chicken cooks directly in the soup; if using precooked chicken, add during last 5-10 minutes to maintain tenderness.
- Potatoes weigh about 1.5-2 pounds, but quantity can be adjusted to preference.
- Add more broth or water to thin the chowder if desired.
- Use low-sodium chicken broth to control salt levels.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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