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–+ servings

Chicken Corn Chowder

This creamy chicken corn chowder combines smoky bacon, sweet corn, and tender chicken for the ultimate comfort food—perfect for chilly evenings or cozy family dinners.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 6 strips uncooked bacon cut into pieces
  • 3 Tablespoons unsalted butter
  • 1 medium yellow onion diced (about 1 cup)
  • 1 red pepper diced (about 1 cup)
  • 1 Tablespoon diced jalapeno seeds and ribs removed
  • 1 ½ Tablespoons minced garlic
  • ¼ cup all-purpose flour
  • 1 teaspoon table salt plus more as needed/to taste
  • ¾ teaspoon ground black pepper
  • ¾ teaspoon smoked paprika
  • ½ teaspoon dry ground mustard
  • 4 cups chicken broth
  • 1 cup water or use another cup (236 ml) of chicken broth
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 lb Gold potatoes diced into 1” cubes, you do not need to peel, but do remove any shoots
  • 1 lb boneless skinless chicken breast or mix of breast and thighs raw
  • 2 ½ cups sweet corn fresh, frozen, or canned; if frozen no need to thaw, if canned drain before using

Equipment

  • Large pot or dutch oven
  • paper towels
  • immersion blender
  • Ladle

Method
 

Step-by-Step Instructions
  1. Place bacon pieces in a large pot or Dutch oven. Turn heat to medium and cook until bacon is crisp. Remove to a paper towel-lined plate and set aside.
  2. Drain all but approximately 2 Tablespoons of bacon grease. Use a ladle to easily remove excess grease and dispose of it safely.
  3. Add butter to the pot with remaining bacon grease and cook until butter is melted.
  4. Add diced onion, red pepper, and jalapeno. Cook for about 5 minutes, stirring occasionally, until softened.
  5. Stir in minced garlic and cook until fragrant, about 30 seconds.
  6. Sprinkle flour over vegetables and stir until it’s fully absorbed. Toast lightly for 30 seconds.
  7. Add table salt, ground black pepper, smoked paprika, and dry mustard. Stir to combine.
  8. Slowly whisk in chicken broth until smooth.
  9. Add water, milk, heavy cream, potatoes, raw chicken breast, and sweet corn. Stir well and bring the mixture to a boil.
  10. Cook until the potatoes are tender and the chicken is fully cooked through, approximately 20–25 minutes.
  11. Remove the chicken, shred or dice into small pieces, and return to the pot.
  12. Use an immersion blender to puree about half of the soup for a creamy texture. Leave some chunks intact for heartiness.
  13. Stir in the reserved bacon or save it as a crispy topping. Adjust seasoning with additional salt and pepper, to taste. Serve warm with your favorite toppings!

Nutrition

Calories: 350kcalCarbohydrates: 20gProtein: 25gFat: 20gSaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 450mgFiber: 2gSugar: 6gVitamin A: 500IUVitamin C: 25mgCalcium: 100mgIron: 2mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Freeze cooled portions for up to 2–3 months. Reheat frozen chowder on the stovetop over low heat.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

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