Chicken Corn Chowder Soup
Indulge in the comforting warmth of Chicken Corn Chowder Soup, a rich and hearty dish that’s perfect for cozy nights. This creamy soup starts with crispy bacon and a savory blend of sautéed onion, celery, and garlic, creating a flavorful base. Russet potatoes, tender shredded chicken, and sweet corn kernels come together in a velvety broth made with heavy cream and a hint of smoked paprika for a subtle smoky kick. It's thickened with a simple roux for a luscious texture, while crumbled bacon and fresh parsley add a delightful finishing touch. Easy to prepare in just under an hour, this one-pot meal is perfect for family dinners or meal prep and is guaranteed to satisfy. Serve it hot and savor every spoonful of this irresistible, comfort-filled classic!
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Recipe Information
Ingredients
- 6 slices bacon
- 2 tablespoons unsalted butter
- 1 medium yellow onion (diced)
- 2 celery stalks (diced)
- 3 garlic cloves (minced)
- 0.25 cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 2 medium russet potatoes (peeled and diced)
- 2 cups frozen or fresh corn kernels
- 2 cups shredded cooked chicken
- 0.5 teaspoon dried thyme
- 0.5 teaspoon smoked paprika
- to taste Salt
- to taste Black pepper
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon and set it aside on a plate lined with paper towels. Reserve 2 tablespoons of bacon drippings in the pot.
Add the unsalted butter to the pot with the bacon drippings. Once melted, add the diced onion and celery. Sauté for 5 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Sprinkle the flour over the vegetables and cook for 1-2 minutes, stirring constantly, to make a roux.
Gradually whisk in the chicken broth and heavy cream. Stir constantly to ensure there are no lumps.
Add the diced potatoes, corn, shredded chicken, thyme, and smoked paprika. Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 15-20 minutes or until the potatoes are tender.
Season the soup with salt and black pepper to taste.
Crumble the cooked bacon and stir most of it into the soup, reserving a little for garnish.
Ladle the chicken corn chowder into bowls, garnish with chopped parsley and the reserved bacon. Serve hot and enjoy!
Nutrition Facts
Calories |
2985 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.2 g | 185% | |
| Saturated Fat | 73.9 g | 370% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 755 mg | 252% | |
| Sodium | 6066 mg | 264% | |
| Total Carbohydrate | 207.5 g | 75% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 42.8 g | ||
| Protein | 206.7 g | 413% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 389 mg | 30% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 6059 mg | 129% | |
*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.
