Looking for a delicious and hearty soup to warm you up on a chilly day? This Chicken Corn Chowder is the perfect comfort food that is not only tasty but also easy to make. Whether you’re hosting a dinner party or just craving a cozy meal, this recipe is sure to impress!
Why You’ll Love This Recipe?
- Rich and flavorful: The combination of hickory smoked bacon, tender chicken, and creamy broth creates a rich and satisfying flavor profile.
- Quick and easy: With simple ingredients and straightforward steps, this chowder can be whipped up in no time, making it perfect for busy weeknights.
- Great for meal prep: This soup reheats well, so you can make a big batch and enjoy it throughout the week for lunch or dinner.
Ingredient Notes:
- Hickory smoked bacon: Adds a smoky and savory flavor to the chowder. You can use regular bacon if preferred.
- Southwest corn with poblano & red peppers: Gives a hint of heat and sweetness to the soup. Regular corn can be used as a substitute.
- Cream of potato soup: Provides a creamy base for the chowder, but you can make your own potato soup if desired.
Step-by-Step Instructions:
- In a large pot, cook the bacon until crispy. Remove and set aside.
- Add butter to the pot and melt, then stir in flour to create a roux.
- Gradually pour in chicken stock, stirring constantly to prevent lumps.
- Add potatoes, carrots, onion, celery, garlic, parsley, seasoned salt, and pepper. Cook until vegetables are tender.
- Stir in corn, chicken, heavy cream, and cream of potato soup. Simmer until chicken is cooked through.
- Serve hot, garnished with reserved bacon, green onions, or parsley.
Helpful Tips:
- For extra richness, stir in some grated cheddar cheese before serving.
- To thicken the chowder, mash some of the potatoes against the side of the pot.
- Swap the chicken for cooked shredded rotisserie chicken for a shortcut.
Expert Tips for the Best Results:
- To enhance the smoky flavor, use smoked paprika or chipotle powder in place of regular pepper.
- For a lighter version, substitute half-and-half for the heavy cream.
Serving Suggestions:
Pair this Chicken Corn Chowder with crusty bread, a simple green salad, or a side of cornbread for a complete meal. It also goes well with a crisp white wine or a cold beer.
Storage and Reheating Tips:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth to thin it out if needed.
Frequently Asked Questions:
- Can I freeze this soup?
Yes, this chowder freezes well. Allow it to cool completely before transferring to freezer-safe containers. Thaw in the refrigerator overnight before reheating. - Can I use turkey instead of chicken?
Absolutely! Cooked turkey works just as well in this recipe, especially if you have Thanksgiving leftovers to use up. - Can I make this soup vegetarian?
To make a vegetarian version, omit the bacon and chicken, and use vegetable broth instead of chicken stock. Add extra veggies like bell peppers or zucchini for more flavor. - How can I make this soup gluten-free?
To make this recipe gluten-free, substitute a gluten-free flour blend for the all-purpose flour and ensure that the cream of potato soup is gluten-free as well.
Conclusion:
Warm up with a bowl of this comforting Chicken Corn Chowder that is sure to satisfy your cravings. Whether you’re cooking for a crowd or just for yourself, this recipe is a winner every time. Give it a try and let us know how it turns out!
PrintRecipe For Chicken Corn Chowder
This Chicken Corn Chowder recipe is a comforting and hearty dish perfect for chilly days. It is packed with tender chicken, sweet corn, and creamy potatoes in a rich and flavorful broth.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 1 hr
- Yield: 6 servings 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Main Ingredients:
- 8 ounces hickory smoked bacon, diced
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 3 cups chicken stock
- 4 cups russet potatoes, peeled and diced
- 1 cup carrots, small diced
- 1 cup yellow onion, small diced
- 1 cup celery stalks, small diced
- 2 teaspoons garlic, minced
- 1 tablespoon fresh parsley, chopped
- 2½ teaspoons seasoned salt
- ½ teaspoon black pepper
- 15.25 ounces southwest corn with poblano & red peppers, drained
- 2 large boneless skinless chicken breasts, diced into 1-inch pieces
- ¾ cup heavy cream
- 10.5 ounces cream of potato soup
Garnish:
- Reserved cooked bacon pieces
- ¼ cup chopped green onions or chopped fresh parsley
Instructions
- Cook Bacon: In a large pot, cook the diced bacon until crispy. Remove bacon and set aside, leaving the drippings in the pot.
- Saute Vegetables: Add butter to the pot and saute onions, carrots, celery, and garlic until softened.
- Add Flour: Sprinkle flour over the vegetables and cook for a few minutes to make a roux.
- Add Broth and Potatoes: Gradually pour in chicken stock while stirring. Add diced potatoes and bring to a simmer.
- Cook Chicken and Corn: Add seasoned salt, black pepper, chicken pieces, and corn. Simmer until chicken is cooked through.
- Finish Chowder: Stir in heavy cream and cream of potato soup. Simmer for a few more minutes until heated through.
- Serve: Ladle the chowder into bowls and garnish with reserved bacon pieces and chopped green onions or parsley.
Notes
- This chowder can be stored in the refrigerator for up to 3 days.
- You can customize the vegetables in this recipe based on your preferences.
Nutrition
- Serving Size: 1 bowl
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 65 mg