Chicken Corn Chowder
Delicious Chicken Corn Chowder is so satisfying. Crispy bacon, perfectly cooked chicken in every bite. You will love this cozy meal.
Servings: 6
Equipment
- 4-6 qt soup pot
- sharp knife
Ingredients
- ½ lb bacon
- 2 large chicken breasts, cut into bite sized pieces *see notes
- 1¼ cup celery, chopped
- ⅓ cup yellow onion, chopped
- ¼ cup all purpose flour *see notes
- 3 cloves garlic, minced
- ½ tsp salt *more as needed to taste
- ¼ tsp dried oregano
- ½ tsp dried basil
- ½ tsp cayenne pepper
- ½ tsp pepper
- 2.5 cup corn kernels, fresh or frozen
- 4-5 cups chicken broth *see notes
- ½ cup heavy whipping cream
- ½ cup whole milk
- 3 cups russet potatoes, chopped about 3 medium potatoes
- ¼ cup green onions, chopped
- ⅓ cup cheddar cheese, shredded
- 2 Tbsp parsley, chopped optional for garnish
Instructions
- Prep the bacon, cut with a knife or kitchen scissors into small pieces and add it to a large soup pot over medium-high heat. Cook until crispy (about 10 minutes).
- Meanwhile, prep the onions, celery, and potatoes. Cut the chicken into small bite sized pieces.
- Once the bacon is crispy, take it out of the pot and transfer to a paper towel lined plate, soak up excess grease. Leave the leftover bacon grease in the pot (it adds a ton of flavor and it will be used to sauté the chicken and veggies).
- In the hot soup pot, add the chicken, add the seasonings (photo 1). Let the chicken cook for about 6-8 minutes, turning often and ensuring all sides are browned. Add the onion and celery to the pot and sauté for 5 minutes. Stir in the flour and cook for about one minute, stirring often.
- Add in the garlic, potatoes and corn followed by the chicken broth. Give it a good stir to ensure the flour has dissolved. Add the milk and cream.
- Increase the heat to high, bring the soup to a boil. Once it's boiling, reduce the heat to a heavy simmer. Cover the pot with the lid slightly open to vent the steam. Cook until the potatoes are done, about 15-20 minutes. Stir every so often. The soup will get thicker the longer you cook it.
- Season the soup with salt & pepper as needed. Serve and garnish with the bacon, shredded cheddar cheese and chopped scallions.
Notes
*chicken thighs will also work, you can substitute rotisserie chicken as well. If using rotisserie, add it in when you add the chicken broth.
*use all purpose gluten free blend if needed to make GF. This is to thicken the soup and make it more like a chowder consistency.
*chicken broth or stock will work.
Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.
Nutrition
Serving: 1cup | Calories: 493kcal | Carbohydrates: 33g | Protein: 29g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 107mg | Sodium: 1329mg | Potassium: 937mg | Fiber: 3g | Sugar: 7g | Vitamin A: 666IU | Vitamin C: 9mg | Calcium: 126mg | Iron: 2mg