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–+ servings
Chicken Corn Chowder

Chicken Corn Chowder

This Chicken Corn Chowder is creamy and packed with flavor, perfect for using up summer corn and ready in under an hour.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Dinner, Soup
Cuisine American
Servings 6 cups
Calories 554 kcal

Equipment

  • large pot or dutch oven
  • Immersion blender (recommended)

Ingredients
  

Meat

  • 1 lb boneless skinless chicken breast or thighs raw

Vegetables

  • 1 medium yellow onion diced (about 1 cup)
  • 1 medium red pepper diced (about 1 cup)
  • 1 Tablespoon diced jalapeno seeds and ribs removed
  • 1 lb Gold potatoes diced into 1” cubes, no need to peel
  • 2.5 cups sweet corn fresh, frozen, or canned

Dairy

  • 1 cup whole milk
  • 1 cup heavy cream

Fats

  • 6 strips uncooked bacon cut into pieces
  • 3 Tablespoons unsalted butter

Miscellaneous

  • 1.5 Tablespoons minced garlic
  • 0.25 cup all-purpose flour
  • 1 teaspoon table salt plus more to taste
  • 0.75 teaspoon ground black pepper
  • 0.75 teaspoon smoked paprika
  • 0.5 teaspoon dry ground mustard
  • 1 cup water or another cup of chicken broth

Instructions
 

Cooking Instructions

  • 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.
  • Drain all but approximately 2 Tablespoons of bacon grease.
  • Add butter to the pot with the remaining bacon grease and cook until butter is melted.
  • Add diced onion, red pepper, and jalapeno and cook until softened (about 5 minutes).
  • Add garlic and cook until fragrant (about 30 seconds).
  • Sprinkle the flour over the vegetables and stir until it’s fully absorbed. Cook another 30 seconds longer to lightly toast the flour.
  • Stir in salt, pepper, smoked paprika, and ground mustard.
  • Slowly whisk in chicken broth until completely combined.
  • Add water, milk, cream, potatoes, chicken, and corn. Bring to a boil and cook until the potatoes are tender and the chicken is cooked through.
  • Remove chicken to a plate and shred or dice. Set aside and keep warm.
  • Use an immersion blender to puree approximately half of the soup.
  • Return chicken to the pot. Stir reserved bacon back into the pot or serve on top. Taste-test and adjust seasoning.
  • Serve warm with desired toppings.

Notes

Bacon can be omitted for 5 Tablespoons of butter instead. Store in an airtight container for up to 5 days. Freezing is not recommended due to cream.

Nutrition

Serving: 1cupCalories: 554kcalCarbohydrates: 39gProtein: 27gFat: 34gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 131mgSodium: 1239mgPotassium: 1009mgFiber: 4gSugar: 9gVitamin A: 1801IUVitamin C: 50mgCalcium: 114mgIron: 2mg
Keyword Chicken Corn Chowder, chowder, comfort food, Dinner, Easy Recipe, soup
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