Chicken Corn Chowder
A warm, creamy chowder filled with tender chicken, sweet corn, and soft potatoes, perfect for any meal.
Ingredients
- 6 strips uncooked bacon (cut into pieces)
- 3 tablespoons unsalted butter
- 1 medium yellow onion (diced, about 1 cup / 140g)
- 1 large red bell pepper (diced, about 1 cup / 140g)
- 1 tablespoon diced jalapeno (seeds and ribs removed)
- 1.5 tablespoons minced garlic
- 1/4 cup all-purpose flour (30g)
- 1 teaspoon salt (plus more to taste)
- 3/4 teaspoon black pepper
- 3/4 teaspoon smoked paprika
- 1/2 teaspoon dry ground mustard
- 4 cups chicken broth (946 ml)
- 1 cup water (or more chicken broth, 236 ml)
- 1 cup whole milk (236 ml)
- 1 cup heavy cream (236 ml)
- 1 pound gold potatoes (diced into 1-inch cubes)
- 1 pound boneless, skinless chicken breast or thighs (raw)
- 2.5 cups sweet corn (fresh, frozen, or canned, 275g)
Instructions
- In a large pot or Dutch oven, cook bacon over medium heat until crispy. Remove bacon and set aside, keeping about 2 tablespoons of rendered fat in the pot.
- Add butter to the pot with the bacon fat and melt. Then add onion, red bell pepper, and jalapeno. Cook until softened, about 5 minutes. Add garlic and cook for another 30 seconds until fragrant.
- Sprinkle flour over the vegetables and mix well. Cook for another 30 seconds to lightly toast the flour. Stir in salt, black pepper, smoked paprika, and dry mustard.
- Slowly pour in chicken broth while whisking. Then add water, milk, and cream. Add diced potatoes, raw chicken, and sweet corn. Bring to a gentle boil, then reduce heat and simmer until chicken is cooked and potatoes are tender.
- Remove chicken from the pot, shred or dice it, and keep warm. Use an immersion blender to puree about half the soup for a creamy texture, if desired.
- Return shredded chicken to the pot and stir in reserved bacon. Adjust seasoning with salt and pepper to taste.
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Notes
Store cooled chowder in an airtight container in the refrigerator for up to 5 days. Avoid freezing due to cream content.