Grilled Corn, Chicken and Bacon Beer Chowder
User Reviews
5
Grilled Corn, Chicken and Bacon Beer Chowder
Description
The Grilled Corn, Chicken and Bacon Beer Chowder combines smoky bacon cooked until crisp with sautéed onions and garlic seasoned with smoked paprika. Beer and chicken stock create a flavorful base, simmered with diced Yukon Gold potatoes until tender. Grilled corn kernels and shredded cooked chicken add sweet and savory elements to the soup. The broth is then thickened by whisking flour into half and half before gradual incorporation and gentle simmering, resulting in a creamy, velvety texture.
This chowder offers a balance of smoky, savory, and mildly sweet flavors with a creamy mouthfeel. The crispy bacon added as a garnish provides contrast in texture. Fresh chopped chives (or herbs) sprinkled on top add brightness and color for serving. This hearty chowder is suitable as a warming main dish or substantial starter.
To prepare, cook the bacon first to render fat for flavor, then cook aromatics in that fat for depth. Gradually build the broth with beer and stock, ensuring the potatoes cook thoroughly before thickening with the half and half and flour mixture. Garnish with reserved bacon, extra corn kernels, and herbs to serve.
Ingredients
- 6 lices Bacon chopped
- 1 sweet onion diced
- 4 garlic minced, cloves
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cup beer your favorite
- 4 cups chicken stock reduced-sodium
- 1 cup Yukon Gold potato chopped
- 1 cup chicken breast cooked and shredded
- 6 corn fresh, grilled or roasted, kernels cut from cob (I did half and half, ears
- 1 1/2 cups half and half
- 1 1/2 tablespoons flour
- 3 tablespoons chives or any fresh herbs!, freshly chopped, for garnish
Instructions
- Heat a large pot over medium-low heat and add the bacon. Cook until the bacon is crispy and the fat is rendered. Removed it with a slotted spoon and place it on a paper towel to drain excess grease.
- Add the onion, garlic, paprika, salt, pepper to the bacon grease and stir. Cook until the onions are softened, about 5 to 6 minutes. Pour in the beer and bring the mixture to a simmer, scraping any bits off the bottom of the pan. Pour in the chicken stock, the potatoes, chicken and a little over half of the corn. Bring the mixture to a boil, reduce it to a simmer and cover, cooking until the potatoes are fork tender, about 15 to 20 minutes.
- In a shaker bottle, add the flour to the half and half and shake well until it is combined. Slowly pour it into the soup mixture while stirring. Simmer the mixture for 5 minutes – it should thicken up. Taste and season additionally if needed.
- Serve with the crispy bacon for topping, the extra corn and chives and/or herbs on top.
User Reviews
Overall Rating
5
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