Description
This hearty Chicken Corn Chowder combines tender chicken, sweet corn, and tender potatoes in a creamy, flavorful broth enriched with crispy bacon and aromatic spices. Perfect for a comforting meal, this chowder balances savory and smoky notes with a touch of heat from jalapenos, creating a deliciously satisfying soup that can be customized with various toppings for added texture and flavor.
Ingredients
Meat and Dairy
- 6 strips uncooked bacon, cut into pieces
- 3 Tablespoons unsalted butter
- 1 cup whole milk
- 1 cup heavy cream
- 1 lb boneless skinless chicken breast or mix of breast and thighs (raw)
Vegetables and Aromatics
- 1 medium yellow onion, diced (about 1 cup)
- 1 red pepper, diced (about 1 cup)
- 1 Tablespoon diced jalapeno (seeds and ribs removed)
- 1 ½ Tablespoons minced garlic
- 1 lb Gold potatoes, diced into 1” cubes (no need to peel, remove any shoots)
- 2 ½ cups sweet corn (fresh, frozen, or canned; if frozen no need to thaw, if canned drain before using)
Pantry and Spices
- ¼ cup all-purpose flour
- 1 teaspoon table salt (plus more as needed/to taste)
- ¾ teaspoon ground black pepper
- ¾ teaspoon smoked paprika
- ½ teaspoon dry ground mustard
- 4 cups chicken broth
- 1 cup water (or substitute with additional chicken broth)
Toppings (optional)
- Corn chips, Fritos, or crackers
- Scallions/green onions
- Additional jalapeno
- Cilantro
- Shredded cheddar cheese
Instructions
- Cook the Bacon: Place the bacon pieces in a large pot or Dutch oven over medium heat and cook until crisp. Remove the bacon onto a paper towel-lined plate and set aside.
- Drain Excess Bacon Grease: Carefully drain all but about 2 tablespoons of bacon grease from the pot, leaving enough grease to impart flavor without being too greasy.
- Melt Butter: Add the butter to the pot with the remaining bacon grease and cook until fully melted, preparing the base for the vegetables.
- Sauté Vegetables: Add diced onion, red pepper, and jalapeno to the pot. Cook, stirring occasionally, until softened—about 5 minutes.
- Add Garlic: Stir in the minced garlic and cook for about 30 seconds, until fragrant.
- Incorporate Flour: Sprinkle the all-purpose flour over the vegetables, stirring constantly until the flour is fully absorbed. Continue cooking for 30 seconds longer to lightly toast the flour, which will help thicken the chowder.
- Season: Stir in table salt, ground black pepper, smoked paprika, and dry ground mustard to build flavor in the base.
- Add Liquids: Slowly whisk in chicken broth until fully combined, ensuring a smooth mixture without lumps.
- Add Remaining Ingredients and Cook: Stir in water, whole milk, heavy cream, diced potatoes, raw chicken breasts, and corn. Bring the mixture to a boil, then reduce the heat and simmer until the potatoes are tender and the chicken is fully cooked through.
- Shred Chicken: Once the chicken is cooked, carefully remove it from the pot to a plate. Shred or dice the chicken and keep it warm, typically covering with foil.
- Partially Puree the Soup: Use an immersion blender to puree about half of the soup directly in the pot. This step thickens the chowder while keeping some chunky texture.
- Recombine and Finish: Return the shredded chicken to the pot and stir in the reserved bacon (or reserve bacon to sprinkle as a topping for added crunch). Taste the chowder and adjust salt and pepper as needed to enhance flavors.
- Serve: Ladle the chowder into bowls and serve warm with your choice of desired toppings like corn chips, scallions, jalapenos, cilantro, or shredded cheddar cheese. Enjoy your comforting Chicken Corn Chowder!
Notes
- If you do not have an immersion blender, you can transfer half of the soup in batches to a regular blender and puree before returning it to the pot.
- Leaving some bacon crumbles separate from the chowder helps maintain their crispiness as a delicious topping.
- Replace water with additional chicken broth for a richer flavor if desired.
- Removing jalapeno seeds and ribs reduces heat, but you can adjust spiciness by adding more or less according to your preference.
- Gold potatoes are preferred for their creamy texture, but you can substitute with Yukon Gold or red potatoes.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
