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5.0 from 60 votes

Grilled Corn, Chicken and Bacon Beer Chowder

This delightful recipe is easy to follow and perfect for any occasion.

Total Time
1 hr
Servings: 4
Course: Soup
Cuisine: American

Ingredients

  • 6 lices Bacon chopped
  • 1 sweet onion diced
  • 4 garlic cloves minced
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cup your favorite beer
  • 4 cups reduced-sodium chicken stock
  • 1 cup chopped Yukon gold potatoes
  • 1 cup cooked and shredded chicken breast
  • 6 ears corn fresh, grilled or roasted, kernels cut from cob (I did half and half)
  • 1 1/2 cups half and half
  • 1 1/2 tablespoons flour
  • 3 tablespoons Freshly chopped chives for garnish or any fresh herbs!

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Serve with the crispy bacon for topping, the extra corn and chives and/or herbs on top.