Prep Time 10 minutes | Cook Time 40 minutes | Total Time 50 minutes | Servings 6
This chicken and corn chowder recipe is cozy, flavorful, and easy to make. Bacon makes this recipe extra delicious.
- 6 strips bacon cut into small pieces
- 2 large chicken breasts cut into small bite-size pieces
- 1/2 medium onion chopped
- 2 sticks celery chopped
- 1/4 cup flour
- 2 cloves garlic minced
- 4 cups chicken broth or stock
- 2 cups frozen corn
- 1 cup heavy/whipping cream
- 3 large Russet potatoes diced
- Dash Italian seasoning
- Pinch cayenne pepper optional
- Salt & pepper to taste
- Scallions chopped, optional for serving
- Prep your bacon (I find kitchen shears the easiest thing to cut it up with) and add it to a large pot over medium-high heat. Cook until crispy (about 10 minutes).
- Meanwhile, prep your onion, celery, chicken and potatoes.
- Once the bacon is crispy, take it out of the pot and set it aside. Leave the grease in the pot (it adds a ton of flavor).
- Add the onion and celery to the pot and sauté for 5 minutes.
- Stir in the flour and cook for about a minute, stirring nearly constantly.
- Add in the garlic, followed by the chicken broth. Give it a good stir to ensure the flour has dissolved and everything is scraped up from the bottom of the pot.
- Add in the chicken, corn, cream, potatoes, Italian seasoning, cayenne pepper, and 3/4 of the bacon (I save the rest for garnishing the bowls later on). Increase the heat to high and bring the soup to a boil. Once it’s boiling, reduce the heat to a rapid simmer so it’s gently boiling.
- Cook until the potatoes are done (about 15-20 minutes). Stir every so often. The soup will get thicker the longer you cook it.
- Season the soup with salt & pepper as needed. Garnish with the rest of the bacon and chopped scallions if desired.
- Serves 4-6 depending on portion size.
- This is a fairly thick soup. If you prefer a thinner consistency, use 3 tbsp flour.
- If you’re sensitive to salt, use low-sodium chicken broth.
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