Creamy Chicken Corn Chowder
A velvety, savory soup brimming with juicy chicken, sweet bursts of corn, tender potato bites, and crisp bacon—ideal for cool evenings or a satisfying weekday meal.
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Servings: 6
Ingredients
- 2 tablespoons plain flour for thickening
- 2 cups bite-sized pieces of cooked chicken breast or thigh
- 2 medium potatoes peeled and cubed into small chunks
- 1 small yellow onion minced
- 1 cup heavy cream or light cream half-and-half
- 2 garlic cloves finely grated or minced
- 2 cups corn kernels use fresh, canned—well-drained—or frozen
- 3 cups low-sodium chicken stock
- 4 strips of bacon chopped into small bits
- ½ teaspoon smoked paprika optional for depth
- Sea salt and ground black pepper to preference
- 2 tablespoons finely chopped parsley or sliced green onions for garnish
Instructions
- In a large heavy-bottomed pot or Dutch oven, render the chopped bacon over medium heat until golden and crisp. Remove with a slotted spoon and place on a paper-lined plate. Leave 1 to 2 tablespoons of the bacon drippings in the pot for cooking.
- Add the minced onion to the reserved fat and cook for approximately 4 to 5 minutes, stirring frequently, until softened. Introduce the garlic and sauté briefly—about 1 minute—until aromatic.
- Sprinkle the flour over the sautéed mixture, stirring continuously for 1 to 2 minutes to form a light roux that will serve as the soup’s thickening base.
- Gradually whisk in the chicken broth, ensuring there are no lumps. Add the diced potatoes and bring the liquid to a boil. Lower the heat and allow it to simmer uncovered for about 10 to 12 minutes, or until the potatoes are fork-tender.
- Stir in the cooked chicken and corn, mixing thoroughly. Let the mixture continue to simmer for another 5 minutes to ensure everything is well-heated.
- Pour in the cream and add the smoked paprika if using. Allow the chowder to simmer gently for 3 to 4 minutes more, without letting it come to a full boil, to preserve the creamy texture.
- Adjust seasoning with salt and pepper to taste. Ladle into bowls and garnish with the reserved crispy bacon and a sprinkle of fresh parsley or sliced green onions before serving.