Indulge in the creamy and flavorful goodness of Chicken Corn Chowder with this easy-to-follow recipe. This hearty dish is perfect for cozy nights in or gatherings with friends and family.
Why You’ll Love This Recipe?
- The combination of hickory smoked bacon and tender chicken creates a delicious flavor profile.
- With simple ingredients and minimal prep time, this dish is ideal for busy weeknights or meal prep.
- The creamy texture and hearty ingredients make it a satisfying and comforting meal.
Ingredient Notes:
- Hickory smoked bacon: Adds a smoky and savory flavor to the chowder.
- Cream of potato soup: Provides a creamy base for the soup, but can be substituted with cream of chicken soup for a different twist.
- Southwest corn with poblano & red peppers: Adds a hint of spice and color to the dish.
Step-by-Step Instructions:
- Cook bacon in a large pot until crispy. Remove and set aside.
- In the same pot, melt butter and stir in flour to create a roux.
- Gradually whisk in chicken stock, then add potatoes, carrots, onion, celery, garlic, parsley, seasoned salt, and black pepper.
- Simmer until vegetables are tender, then add in corn and chicken.
- Stir in heavy cream and cream of potato soup, then simmer until heated through.
- Garnish with reserved bacon, green onions, or parsley before serving.
Helpful Tips:
- For a thicker chowder, mash some of the potatoes against the side of the pot.
- To make it ahead of time, prepare the chowder without the cream and store in the fridge. Add cream when reheating.
Expert Tips for the Best Results:
- Use high-quality bacon for the best flavor.
- Let the chowder sit for a while after cooking to allow the flavors to meld together.
Serving Suggestions:
Pair this Chicken Corn Chowder with crusty bread or a side salad for a complete meal. For drinks, a glass of white wine or a cold beer would complement the dish nicely.
Storage and Reheating Tips:
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of chicken stock to thin out the chowder if needed.
Frequently Asked Questions:
- Can I use frozen corn instead of canned? Yes, just make sure to thaw and drain it before adding.
- Can I use turkey bacon as a substitute? Yes, but the flavor may be slightly different.
- How can I make this dish vegetarian? Substitute vegetable broth for chicken stock and add extra vegetables like bell peppers and zucchini.
- Can I freeze this chowder? It’s not recommended as the dairy in the soup may separate when thawed.
Conclusion:
Warm up with a bowl of this comforting Chicken Corn Chowder and enjoy the rich flavors and creamy texture. Don’t forget to share your experience with this recipe!
Print
Recipe For Chicken Corn Chowder
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
A comforting and hearty chicken corn chowder that is perfect for a cozy night in. Packed with tender chicken, sweet corn, and savory bacon, this soup is sure to warm you up from the inside out.
Ingredients
- – 8 ounces hickory smoked bacon, diced
- – 2 tablespoons unsalted butter
- – 2 tablespoons all-purpose flour
- – 3 cups chicken stock
- – 4 cups russet potatoes, peeled and diced (approximately 3/4 to 1 inch)
- – 1 cup carrots, small diced
- – 1 cup yellow onion, small diced
- – 1 cup celery stalks, small diced
- – 2 teaspoons garlic, minced
- – 1 tablespoon fresh parsley, chopped
- – 2 1/2 teaspoons seasoned salt
- – 1/2 teaspoon black pepper
- – 15.25 ounces southwest corn with poblano & red peppers, drained
- – 2 large boneless skinless chicken breasts, diced into 1-inch pieces (approximately 1 to 1 1/4 pounds)
- – 3/4 cup heavy cream
- – 10.5 ounces cream of potato soup
- – Garnish: Reserved cooked bacon pieces, 1/4 cup chopped green onions, or chopped fresh parsley
Instructions
-
In a large pot, cook the diced bacon over medium heat until crispy. Remove the bacon and set aside, reserving the bacon fat in the pot.
-
Add butter to the pot with bacon fat. Once melted, sprinkle in flour and stir to create a roux. Cook for 1-2 minutes, avoiding browning.
-
Slowly whisk in chicken stock, ensuring no lumps remain.
-
Add diced potatoes, carrots, onion, celery, and garlic. Season with seasoned salt and black pepper. Bring to a simmer and cook until vegetables are tender, about 10-15 minutes.
-
Stir in diced chicken and cook until no longer pink, approximately 5-7 minutes.
-
Mix in corn, heavy cream, and cream of potato soup. Heat through, about 5 minutes.
-
Serve hot, garnished with reserved bacon, green onions, or parsley.
Notes
- or a lighter version, you can use turkey bacon instead of hickory smoked bacon.
- Feel free to add some heat with a dash of hot sauce or red pepper flakes for a spicy kick.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 960mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 40mg