Chicken Corn Chowder
Yield: 8 servings
Calories: 448kcal
I love making chicken corn chowder because it's a comforting and hearty soup that's perfect for cozy nights at home.
Ingredients
- 6 slices (212 g) thick-cut bacon, cut into ½" strips
- 1 pound (454 g) boneless skinless chicken breast, cut into ¾" pieces
- 1 ½ teaspoons (9 g) kosher salt, divided
- ¾ teaspoon black pepper, divided
- 1 cup (114 g) diced yellow onion, ¼" dice
- ½ cup (57 g) diced celery, ¼" dice
- ½ cup (71 g) diced carrots, ¼" dice
- ½ cup (73 g) diced red bell pepper, ¼" dice
- 1 tablespoon (10) minced jalapeno
- 2 teaspoons (7 g) minced garlic
- 1 teaspoon chopped thyme, or ½ teaspoon dried
- ¼ cup (36 g) all-purpose flour
- 4 cups (960 ml) chicken stock, or broth, divided
- 1 ½ pounds (681 g) russet potatoes, peeled, cut into ½" dice
- 2 cups (323 g) corn kernels, fresh, canned, or frozen
- 1 cup (240 ml) heavy whipping cream
- ½ teaspoon smoked paprika
- 2 tablespoons (6 g) sliced green onions
Instructions
- Cook the Bacon - Add the bacon pieces to a large Dutch oven or pot. Heat over medium heat, cook, and stir the bacon until crisp, 5 to 7 minutes. Transfer to a paper towel-lined plate. Reserve ¼ cup of the bacon grease in the pan.
- Cook the Chicken - In a medium bowl, combine the chicken pieces with 1 teaspoon salt and ¼ teaspoon black pepper. Add the chicken to the pan with the bacon grease. Saute over medium heat until no longer pink, about 3 to 5 minutes. Transfer to a clean plate.
- Cook the Vegetables - Add onions, carrots, and celery. Cook over medium heat until onions are translucent and vegetables are tender, 5 to 6 minutes. Add the bell peppers and jalapeno, and cook for 1 minute. Add the garlic and thyme, and cook for 30 seconds. Add the flour, stir and cook for 1 minute.
- Simmer the Potatoes and Corn - Stir in the chicken stock, scraping down the bottom of the pan to dissolve any browned bits. Add the diced potatoes, corn, ½ teaspoon salt, and ½ teaspoon black pepper. Bring the soup to a boil and then reduce to a simmer. Cover, with the lid ajar, stirring every few minutes. Cook until potatoes are fork-tender, about 15 to 20 minutes.
- Add the Cream - Stir in the heavy cream and paprika. Simmer uncovered over medium-low heat until the soup has thickened to the desired consistency, about 5 to 10 minutes. For a thinner soup, add more chicken stock.
- To Serve - Add the cooked chicken and bacon to the soup, reserving some bacon for garnish. Allow to warm for about 5 minutes. Season with salt and pepper to taste. Garnish each bowl with bacon and green onions.
Notes
- Storing: Cool down then store in an airtight container for up to 3 days.
- Reheating: Simmer on the stovetop over medium heat, stirring and cooking until hot. Add more chicken stock or water if needed to thin the soup.
- Make it Gluten-Free: Mix 2 tablespoons cornstarch with 1/4 cup water. Once the potatoes are tender, stir in the slurry, whisking constantly until thickened, about 1 minute.
Nutrition
Calories: 448kcal | Carbohydrates: 34g | Protein: 23g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 91mg | Sodium: 961mg | Potassium: 940mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2254IU | Vitamin C: 24mg | Calcium: 56mg | Iron: 2mg
Recipe Link