Easy Chicken Corn Chowder
This Chicken Corn Chowder recipe delivers a creamy, comforting, and flavorful experience in every bowl. Packed with sweet corn and tender chicken, it's a simple yet satisfying soup perfect for a quick weeknight dinner or a comforting weekend meal. This recipe is also easily customizable with various add-ins and spices.
Equipment
- Large pot or Dutch oven
- Slotted spoon
- Knife
- Cutting board
- Measuring cups and spoons
- Whisk
- Ladle
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 6 slices bacon, cooked and crumbled
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 6 cups chicken broth
- 2 medium potatoes, peeled and diced
- 2 cups frozen or fresh corn kernels
- 1 cup heavy cream
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Salt to taste
- Pepper to taste
- Optional garnish: Fresh chives, parsley, or a dollop of sour cream
Instructions
- Cook the bacon in a large pot or Dutch oven over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, reserving the bacon grease in the pot.
- Add the chopped onion and celery to the pot with the bacon grease. Cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Melt the butter in the pot with the vegetables. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
- Gradually whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot. Bring to a simmer.
- Add the diced potatoes and chicken to the pot. Simmer for 15-20 minutes, or until the potatoes are tender and the chicken is cooked through.
- Stir in the corn and cook for another 5 minutes, or until heated through.
- Reduce the heat to low and stir in the heavy cream. Be careful not to boil the chowder after adding the cream.
- Season with salt and pepper to taste.
- Ladle the Chicken Corn Chowder into bowls, garnish with crumbled bacon, fresh chives or parsley, and a dollop of sour cream, if desired.
Notes
To avoid curdling, ensure the heat is low when adding the heavy cream. Avoid boiling after adding the cream. For a thicker chowder, mash some potatoes or use a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon cold water). The chowder can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. Add a pinch of cayenne pepper or smoked paprika for extra flavor. Stir in shredded cheddar cheese or chopped spinach/kale for variations.