Chicken Corn Chowder

This ultra-creamy chowder is jam-packed with flavor - chicken, potatoes, corn, bacon, and a garlic-and-herb scented broth.

Course Appetizer, Main Course, Soup

Cuisine American

Diet Gluten Free

Keyword chicken soup, chowder, dinner, easy, soup season, weeknight

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 499kcal

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

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.