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Chicken corn chowder topped with bacon bits in a bowl
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Chicken Corn Chowder

Making chicken corn chowder is an easy way to serve up a bowl full of love tempered with the sweet nuances of corn and savory seasoned chicken.
Course Chicken Dinner, Soup
Cuisine American
Keyword Chicken Corn Chowder, Chicken Corn Chowder Recipe, How Do I Make Chicken Corn Chowder, How To Make Chicken Corn Chowder
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Calories 951kcal
Author Kathleen

Ingredients

  • 8 slices bacon, chopped
  • 1/4 cup unsalted butter
  • 1 cup onion chopped
  • 1 medium carrot diced
  • 1 stalk celery diced
  • 4 cloves garlic minced
  • 1/2 cup all-purpose flour
  • 4 cups low sodium chicken broth
  • 1 heaping tablespoon chicken flavored Better Than Bouillon
  • 1/4 teaspoon dried thyme leaves
  • 1 bay leaf
  • 1/8 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 large russet potatoes diced into 1/2 inch cubes
  • 1 (15-ounce) can whole kernel corn drained
  • 1 (14-3/4 ounce) can cream-style corn
  • 1/2 cup heavy cream
  • 3 cups rotisserie chicken shredded into bite-sized pieces
  • 1/2 cup green onions thinly sliced
US Customary - Metric

Instructions

  • Cook the bacon (8) in a large pot, stirring often, until crispy. Remove to a paper towel-lined plate; set aside. Remove and discard (or save for another recipe) all but 1/4 cup of pan drippings.
  • Add butter (1/4 cup) to the pot and melt over medium-low heat. Saute onion (1 cup), carrot (1), celery (1 stalk), and garlic (4 cloves) until soft, about 6-8 minutes. Sprinkle flour (1/2 cup) over vegetables and continue to cook, whisking constantly for about 4-5 minutes or until flour is lightly toasted and fragrant.
  • Remove pot from heat and slowly whisk in broth (4 cups), scraping the bottom of the pot to loosen all brown bits on the bottom of the pan, until smooth.
  • Return pot to heat, add Better Than Bouillon (1 heaping tablespoon), thyme (1/4 teaspoon), bay leaf (1), salt (1/8 teaspoon), black pepper (1/2 teaspoon), potatoes (2), whole kernel corn (1 can), cream-style corn (1 can), bring to a boil, then immediately reduce heat and simmer, uncovered until potatoes are fork-tender about 20 minutes. Stir in chicken cubes, and heavy cream (1/2 cup), and simmer until chicken (3 cups) is heated through about 10 minutes.
  • Adjust seasoning and ladle into individual bowl and top with green onions and cooked bacon. Serve.

Notes

  1. Add depth with fond. After cooking your bacon and veggies, scrape up all those browned bits (fond!) from the bottom of the pot — they’re flavor gold.
  2. Make it heartier. Add a diced potato or two for a thicker, more chowder-like texture.
  3. Finish with cream at the end. Stir in cream or half-and-half after the chowder is done simmering to keep it silky and prevent curdling.
  4. Garnish smartly. Sprinkle with crispy bacon, chopped green onions, or shredded cheese for the perfect finishing touch.

Nutrition

Serving: 1serving | Calories: 951kcal | Carbohydrates: 87g | Protein: 44g | Fat: 50g | Saturated Fat: 23g | Cholesterol: 182mg | Sodium: 1318mg | Potassium: 1666mg | Fiber: 8g | Sugar: 16g | Vitamin A: 3560IU | Vitamin C: 18mg | Calcium: 102mg | Iron: 4mg