Easy Creamy Chicken Corn Chowder Recipe
Creamy chicken corn chowder starts with crispy bacon and pan-seared juicy chicken, simmered with corn, onions, garlic, celery, and tender potatoes in a creamy broth. Packed with a sweet and savory corn flavor, this is the ultimate comfort food for a cool night.
Servings: 6
Equipment
- 1 Dutch Oven (A large stock pot would also work.)
Ingredients
- 6 strips bacon cut into small pieces
- 1 ½ pounds chicken breast
- 2 tablespoons butter
- 1 medium onion diced
- 2 stalks celery diced
- 3 garlic cloves minced
- ⅓ cup all-purpose flour
- 3 small yellow potatoes diced
- 6 cups chicken broth
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- 2 cups frozen corn
- 1 cup heavy whipping cream 36%
- Herbs for garnish optional
Instructions
- Heat a large Dutch oven or soup pot over medium heat.
- Once hot, add the bacon pieces and cook, stirring frequently until just crispy, about 5 minutes. Remove the bacon from the pan and set aside.
- Keep one tablespoon of the bacon grease in the pan. Season each side of the chicken breast with a pinch of salt and pepper. Brown each side of the chicken in the bacon fat for 3 minutes per side. Remove from the pot.
- Add the butter to the pot. Once melted, add the onion and celery. Sauté until translucent and fragrant, about 5-7 minutes. Add the garlic and sauté for an additional minute.
- Add the flour to the veggies and sauté for one minute, stirring frequently.
- Add the potatoes, chicken broth, salt, pepper, and the chicken breasts back to the pot.
- Reduce the heat to medium-low and bring to a simmer, stirring frequently for about 15-20 minutes or until the chicken is cooked through.
- Remove the chicken from the pot and shred. Check that the potatoes are fork-tender.
- Add the cooked and shredded chicken, corn, and cream to the pot. Bring to a light simmer, stirring frequently until everything is combined and thickened. Taste and add more salt and pepper as needed.
- Serve with crumbled bacon and fresh herbs (optional) on top and enjoy!
Video
Notes
- Though this recipe doesn’t call for cream cheese, sometimes we’re in the mood for something a little creamier, or I have some homemade cream cheese I’m looking to use up. I take one brick of cream cheese and put it into a wide-mouth jar with hot broth, then blend it with an immersion blender. I use this creamy broth in place of the regular broth.
- Pan-searing the chicken seems like an unnecessary step, but I promise you, you don’t want to skip it. The searing adds so much flavor and gives the chicken a better texture.
- If you want to make this soup even quicker, feel free to use pre-cooked chicken, such as store-bought rotisserie chicken or leftover roast chicken from another recipe.
Nutrition
Serving: 1g | Calories: 567kcal | Carbohydrates: 40g | Protein: 34g | Fat: 31g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 147mg | Sodium: 1989mg | Potassium: 1234mg | Fiber: 4g | Sugar: 4g | Vitamin A: 763IU | Vitamin C: 17mg | Calcium: 65mg | Iron: 2mg