Creamy Chicken Corn Chowder
Creamy chicken corn chowder made with smoky bacon, tender chicken breast, sweet corn, potatoes, and fresh vegetables. This rich, comforting soup is made in one pot and ready in about 40 minutes.
Ingredients
- 4 strips bacon, chopped
- 2 tablespoons unsalted butter
- 1 large onion diced
- 2 celery stalks diced
- 2 carrots diced
- 3 cloves garlic, minced
- 2 fresh thyme sprigs, or ½ teaspoon dried thyme
- 3 tablespoons all-purpose flour
- 2 cups chicken stock or broth
- 2 cups peeled and diced Yukon Gold or russet potatoes, about 3 medium potatoes
- 1 pound boneless skinless chicken breast, cut into ¼-inch strips
- 1 cup corn kernels, fresh, frozen, or canned
- ¼ cup heavy cream
- kosher salt and pepper to taste
- ¼ teaspoon cayenne pepper
- Garnishes: chopped parsley chives, or green onions, shredded cheddar
Instructions
- In a large soup pot over medium heat, cook the chopped bacon until browned and crisp. Remove with a slotted spoon and set aside for garnish, leaving 1 tablespoon of bacon fat in the pot.
- Add 1 tablespoon of butter to the bacon fat. Toss in the onion, celery, and carrots, seasoning lightly with salt and pepper. Cook for about 5 minutes, stirring often, until they start to soften.
- Stir in the garlic and cook for just 30 seconds until fragrant.
- Add the remaining butter to the pot and let it melt. Sprinkle the flour over the vegetables. Stir constantly for 1 to 2 minutes to coat the vegetables and cook off the raw flour taste.
- Warm the stock in a small saucepan while the vegetables and roux cook.
- Slowly whisk the hot stock into the roux, scraping up the browned bits from the bottom of the pot. Add the potatoes, thyme, and cayenne pepper. Bring to a gentle boil, then reduce the heat and simmer for 5 minutes.
- Drop in the chicken strips and simmer for 5 to 7 minutes, until the chicken is cooked through and the potatoes are nearly tender. Stir in the corn and cook for another 2 to 3 minutes.
- While the chicken cooks, warm the cream in a small saucepan over medium low heat.
- Drop the heat to low. Stir in the heavy cream and cook for 3 to 5 minutes, until hot and steaming. Do not let the chowder boil. Taste and adjust the salt and pepper as needed.
- Ladle into bowls and top with your reserved crispy bacon and fresh herbs. Serve warm with crackers or crusty French bread.
Notes
Storage and Leftovers: Store leftover chicken chowder in an airtight container in the refrigerator for up to 3 days. The chowder will thicken as it chills, so you may need to stir in a splash of chicken broth when reheating.
Warm the soup gently on the stovetop over low heat, stirring occasionally, until heated through. Avoid boiling the soup after the cream has been added.
Chicken chowder can be frozen for up to 2 months, although the potatoes and cream may change texture slightly after thawing. For best results, thaw overnight in the refrigerator before reheating.
Nutrition
Calories: 546.3kcalCarbohydrates: 42.1gProtein: 36.5gTotal Fat: 25.9gSaturated Fat: 11.7gCholesterol: 118mgSodium: 498.7mgPotassium: 1326.7mgFiber: 5gSugar: 7.8g
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