Chicken Corn Chowder Recipe
This Chicken and Corn Chowder is comforting, flavorful, and easy to make! It's made with fresh, frozen, or canned corn, juicy shredded chicken, and crisp bacon for an unforgettable dinner the whole family will love.
Servings: 6 servings
Ingredients
- 6 slices bacon diced
- 1 pound chicken breasts seasoned with salt and black pepper
- 1 tablespoon olive oil or butter
- 1 large white onion diced
- 2 stalks celery diced
- 1 jalapeño deseeded and diced, see notes
- 3 cloves garlic minced
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1 teaspoon salt plus more to taste
- 1 teaspoon black pepper plus more to taste
- ⅓ cup all-purpose flour
- 6 cups chicken broth
- 2 (15-ounce) cans sweet corn drained
- 3-4 medium potatoes cubed (about 3 cups)
- 1 cup heavy cream
Instructions
- Transfer the chopped bacon to a cold Dutch oven. Turn the heat to medium-low heat and allow the bacon to cook slowly. Stir occasionally so that the bacon cooks evenly. Cook until the fat is rendered and the bacon is crisp.
- Remove the bacon to a plate lined with paper towels and set it aside. Reserve two tablespoons of bacon grease and discard the rest.
- Optional: Season both sides of the chicken breasts with salt and black pepper and set the pot (with the reserved bacon fat) over medium-high heat. Add the chicken breasts and brown each side until golden and fragrant, about 3 minutes per side. Remove the chicken to a clean plate and set aside. Note: the chicken should still be
- Return the pot to medium heat. Add a little olive oil or butter (about one tablespoon) and the onion and celery. Cook until softened, stirring often, about 10 minutes. Reduce the heat to medium-low if necessary to prevent the vegetables from browning.
- Stir in the minced jalapeño, garlic, paprika, Italian seasoning, salt, and black pepper. Cook for 30-60 seconds or until fragrant.
- Sprinkle the flour over the softened aromatics, mixing well to combine. Cook for 1-2 minutes, stirring continuously. Then slowly add the chicken broth, mixing well so no clumps form. Increase the heat to high and bring to a boil. Once boiling, reduce the heat to medium.
- Stir in the chicken breasts, corn, and potatoes and simmer, partially covered, until the chicken is fully cooked, about 15-20 minutes. Note: the chicken is cooked when it registers 160 degrees F as measured by a digital meat thermometer.
- Remove the chicken to a clean plate. Once it’s cool enough, shred it with a fork.
- Optional: Use an immersion or high-speed blender to blend part or all of the chowder until it reaches your desired consistency. Blending part of the soup gives it a thicker, creamier texture.
- Remove the pot from heat and slowly stir in the heavy cream, mixing well to combine. Once the cream is incorporated, return the pot to medium heat and add the shredded chicken. Allow the chowder to reach a simmer, then remove from heat. Season with additional salt and pepper to taste. Do not boil.
- Serve each bowl garnished with cooked bacon bits, freshly sliced green onions (or chives), and shredded cheddar cheese if desired.
Notes
- If you're sensitive to spicy foods, consider substituting the jalapeño with a green bell pepper.
- If you're short on time, use pre-cooked and shredded chicken. Rotisserie chicken is great in this recipe.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Freezing is not recommended, as the cream or half-and-half will likely separate upon thawing.
Nutrition
Calories: 592kcal | Carbohydrates: 56g | Protein: 29g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 112mg | Sodium: 1523mg | Potassium: 1177mg | Fiber: 7g | Sugar: 11g | Vitamin A: 1250IU | Vitamin C: 31mg | Calcium: 78mg | Iron: 3mg
