Chicken Bacon and Corn Chowder
Cozy up with a warm bowl of Chicken Bacon and Corn Chowder—a hearty, flavor-packed soup that’s perfect for chilly evenings or whenever you’re craving comfort food. This creamy chowder is loaded with tender shredded chicken, crispy bacon crumbles, sweet bursts of corn, and hearty potatoes, all simmered together with aromatic vegetables for a soul-soothing meal. The rich broth, made with a blend of chicken stock, whole milk, and heavy cream, is seasoned to perfection with garlic, black pepper, and optional fresh thyme. Garnished with crispy bacon and sliced green onions, this one-pot wonder is easy to make and brings bold flavors to your table in just under an hour. Perfect for family dinners or meal prep, this satisfying chowder is sure to become a beloved staple. Keywords: chicken bacon corn chowder, hearty soup recipe, creamy chowder, comforting one-pot meal.
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Recipe Information
Ingredients
- 6 slices Bacon
- 450 grams Chicken breast (boneless, skinless)
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion (diced)
- 2 medium Carrots (diced)
- 2 stalks Celery stalks (diced)
- 3 cloves Garlic cloves (minced)
- 3 tablespoons All-purpose flour
- 4 cups Chicken broth
- 1 cup Whole milk
- 1 cup Heavy cream
- 3 medium Russet potatoes (peeled and diced)
- 2 cups Frozen corn kernels
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 sprig Fresh thyme (optional, for garnish)
- 2 stalks Green onions (sliced, for garnish)
Instructions
In a large Dutch oven or heavy-bottomed pot, cook the bacon slices over medium heat until crispy. Remove the bacon and place on a paper towel-lined plate, reserving about 2 tablespoons of the rendered bacon fat in the pot.
Season the chicken breast with a pinch of salt and pepper, then add it to the pot with the bacon fat. Cook until browned on both sides and fully cooked through, about 6–8 minutes per side. Remove the chicken from the pot and set aside to cool, then shred or dice it into small pieces.
In the same pot, add the butter. Once melted, add the diced onions, carrots, and celery. Sauté over medium heat until softened, about 5 minutes.
Stir in the minced garlic and cook for 1 more minute, until fragrant.
Sprinkle the flour over the sautéed vegetables and stir to coat. Cook for 1–2 minutes to remove the raw flour taste.
Gradually pour in the chicken broth while stirring, ensuring there are no lumps. Then add the milk, cream, and diced potatoes. Stir well to combine.
Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Cover and cook for 15–20 minutes, stirring occasionally, until the potatoes are tender.
Add the frozen corn, shredded chicken, salt, and black pepper. Stir and let the mixture simmer for an additional 5 minutes to heat through.
Crumble the cooked bacon and stir half of it into the chowder. Save the other half for garnishing.
Taste the chowder and adjust the seasoning with more salt or pepper if needed.
Ladle the chowder into bowls and top each serving with crumbled bacon, sliced green onions, and a sprig of fresh thyme.
Nutrition Facts
Calories |
3240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.8 g | 193% | |
| Saturated Fat | 77.8 g | 389% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 761 mg | 254% | |
| Sodium | 6123 mg | 266% | |
| Total Carbohydrate | 256.4 g | 93% | |
| Dietary Fiber | 29.3 g | 105% | |
| Total Sugars | 59.5 g | ||
| Protein | 209.5 g | 419% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 680 mg | 52% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 7258 mg | 154% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
