Chicken Corn Chowder
This ultra-creamy chowder is jam-packed with flavor – chicken, potatoes, corn, bacon, and a garlic-and-herb scented broth. It’s a one-pot meal that delivers on every level.
I absolutely love this chicken corn chowder! It’s just as fabulous as its clam chowder cousin, and it’s easy enough to make on any busy weeknight. And since the chicken and vegetables cook together in the same pot, everything is brimming with flavor, from the first creamy spoonful to the last. And there’s one pot to clean!
This chicken corn chowder is healthy too. Normally, chowders are high in fat and calories because they start with a butter-flour roux (used as a thickener) and they’re loaded with cream. In this recipe, I used flour to coat the softened vegetables in the pan – instead of a butter flour roux. And, since the potatoes cook in the broth, they help thicken the mixture, so there’s no need for a copious amount of cream. You need just 1/2 cup for the whole pot.
And there are just 4 strips of bacon too! That’s really all you need for that extra jolt of smoky flavor; a nuance that perfectly compliments the sweet corn and aromatic onions and celery. That’s why bacon is such a classic addition to chowder.
Chicken Corn Chowder
Ingredients
- 4 strips bacon, chopped (use kitchen shears for easy cutting)
- 1/2 cup chopped onion, any color (I used red)
- 2 stalks celery, chopped
- 3 tablespoons all-purpose flour
- 1 teaspoon Italian seasoning
- 2 cloves garlic, minced
- 4 cups chicken broth
- 12 ounces boneless skinless chicken breasts, tenders, or thighs, cut into bite-size pieces
- 2 Russet/Idaho potatoes, peeled and diced
- Salt and freshly ground black pepper
- 2 cups frozen corn, kept frozen until ready to use
- 1/2 cup heavy/whipping cream
- Chopped fresh chives for serving, optional
Equipment
Instructions
- Cook the bacon in a large saucepan or stock pot over medium-high heat. When the bacon is crispy, transfer it to paper towels, leaving 1 tablespoon of bacon grease in the pan.
- Add the onion and celery to the pan and cook for 3 to 5 minutes, until soft. Add the flour and Italian seasoning and stir to coat. Add the garlic and cook for 30 seconds. Add the chicken broth and bring to a boil.
- Add the chicken, potatoes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and return to a boil. Partially cover and cook for 12 to 15 minutes, until the potatoes are fork-tender. If necessary, reduce the temperature to medium to keep the broth at a gentle boil.
- Fold in the corn and cream and cook for 2 to 3 minutes to heat through. Season to taste with salt and black pepper.
- Ladle the chowder into bowls and top with the bacon and chives.