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
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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.
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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.
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Slowly whisk in chicken stock, ensuring no lumps remain.
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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.
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Stir in diced chicken and cook until no longer pink, approximately 5-7 minutes.
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Mix in corn, heavy cream, and cream of potato soup. Heat through, about 5 minutes.
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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