Chicken Corn Chowder
A rich, creamy chicken corn chowder packed with tender chicken, sweet corn, and golden potatoes. High in protein and fiber, this hearty soup is quick to make, family-friendly, and perfect for cozy weeknight dinners or meal prep.
Equipment
- 1 large pot or Dutch oven
- 1 Immersion blender (optional, for creamy texture)
- 1 cutting board
- 1 sharp knife
- 1 ladle
Ingredients
- 6 strips uncooked bacon cut into pieces
- 3 tablespoons unsalted butter
- 1 medium yellow onion 140 g, diced
- 1 medium red bell pepper 140 g, diced
- 1 tablespoon jalapeno seeds removed, diced
- 1 ½ tablespoons minced garlic
- ¼ cup all-purpose flour 30 g
- 1 teaspoon table salt plus more to taste
- ¾ teaspoon ground black pepper
- ¾ teaspoon smoked paprika
- ½ teaspoon dry ground mustard
- 4 cups chicken broth 946 ml
- 1 cup water 236 ml or additional chicken broth
- 1 cup whole milk 236 ml
- 1 cup heavy cream 236 ml
- 1 lb gold potatoes 453 g, diced into 1-inch cubes
- 1 lb boneless skinless chicken breast or mix of breast and thighs
- 2 ½ cups sweet corn 275 g, fresh, frozen, or canned
- Desired toppings: scallions cilantro, shredded cheddar, corn chips, or crackers
Instructions
- Crisp the Bacon: Place the bacon strips in a large pot or Dutch oven over medium heat. Cook, turning occasionally, until the bacon is golden and crisp. Once done, transfer the bacon to a paper towel-lined plate to drain excess grease and set aside for later use in the chowder.
- Prepare the Base with Butter: Drain all but approximately 2 tablespoons of the bacon grease from the pot. Add the butter to the remaining bacon fat and allow it to melt completely over medium heat. This combination creates a rich, flavorful base for sautéing the vegetables.
- Sauté the Aromatic Vegetables: Add the diced onion, red bell pepper, and jalapeno to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables soften and the onions become translucent. This step builds the foundational flavor for the chowder.
- Cook the Garlic: Add the minced garlic and stir constantly for about 30 seconds, just until fragrant. Avoid browning the garlic to prevent a bitter taste and ensure the chowder retains a smooth, savory flavor.
- Make the Roux: Sprinkle the all-purpose flour evenly over the vegetables. Stir thoroughly to coat and absorb the flour into the butter and vegetable mixture. Cook for an additional 30 seconds to lightly toast the flour, which helps thicken the chowder without leaving a raw flour taste.
- Season the Base: Add the salt, black pepper, smoked paprika, and dry mustard to the pot. Stir well to distribute the spices evenly throughout the vegetable and flour mixture, enhancing the chowder’s depth and warmth.
- Incorporate the Broth: Slowly whisk in the chicken broth, ensuring the roux and liquid combine smoothly to create a lump-free base. Scrape the bottom of the pot to lift any browned bits, which adds extra richness and complexity to the chowder.
- Add Dairy and Vegetables: Pour in the water (or additional chicken broth), milk, and heavy cream. Stir to combine, then add the diced potatoes, raw chicken, and sweet corn. Increase the heat to bring the mixture to a gentle boil, allowing the flavors to begin melding together.
- Cook Chicken and Potatoes: Reduce the heat to a simmer and cook for 15–20 minutes, stirring occasionally. Check that the potatoes are tender and the chicken is cooked through, reaching an internal temperature of 165°F (74°C). This slow simmer allows the chowder to thicken naturally while developing a full, rich flavor.
- Shred the Chicken: Carefully remove the cooked chicken and place it on a plate. Shred or dice into bite-sized pieces using two forks, then set aside. Keeping the chicken separate prevents overcooking and ensures tender, juicy pieces in the final chowder.
- Blend for Creaminess: Use an immersion blender to puree approximately half of the chowder directly in the pot, creating a smooth, velvety texture while keeping chunks of potato, corn, and chicken for substance. If an immersion blender isn’t available, transfer half the soup to a traditional blender in batches and return it to the pot after pureeing.
- Reassemble the Chowder: Return the shredded chicken to the pot and stir gently. Fold in the cooked bacon, or reserve for topping to preserve crispness. Taste the chowder and adjust seasoning with additional salt and pepper as needed, ensuring every spoonful is perfectly balanced.
- Serve Warm: Ladle the chowder into bowls and add desired toppings, such as corn chips, Fritos, crackers, scallions, cilantro, shredded cheddar, or extra jalapeno slices. Serve immediately to enjoy the creamy, protein-rich, fiber-packed goodness at its best.
Notes
- Bacon Flavor: Bacon provides a rich, smoky depth to the chowder that is difficult to replicate with other ingredients. If you prefer to skip bacon, increase the butter to 5 tablespoons to maintain richness.
- Potato Choice: Gold potatoes are ideal for this chowder as they hold their shape while becoming tender. Russet potatoes can work as a substitute, but peel them first to avoid a slightly grainy texture.
- Chicken Options: While raw chicken is called for, you can use pre-cooked shredded chicken to save time. Add it after pureeing the soup and heat thoroughly.
- Blending Alternatives: If an immersion blender isn’t available, a standard blender works well in batches. For a chunkier texture, a potato masher can be used instead, though it won’t create as creamy a result.
- Corn Type: Fresh, frozen, or canned corn can be used. Frozen corn can be added directly without thawing, while canned corn should be drained to avoid excess liquid.
