New England Chicken Corn Chowder
Cozy up with a bowl of hearty, flavorful New England Chicken Corn Chowder, a comforting classic that's perfect for any season. This rich and creamy chowder starts with crispy bacon and a base of sautéed onions, celery, and garlic, building layers of savory depth. Tender chunks of seared chicken, sweet corn kernels, and velvety russet potatoes mingle in a luscious broth thickened with heavy cream and seasoned with thyme. Finished with a sprinkle of crumbled bacon and fresh parsley, this one-pot wonder is an excellent choice for weeknight dinners or casual gatherings. Ready in under an hour, this chowder is best enjoyed with crusty bread to soak up every last drop. Keywords: New England Chicken Corn Chowder, creamy soup recipe, hearty dinner ideas, one-pot chowder, chicken and corn soup.
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Recipe Information
Ingredients
- 6 slices bacon
- 2 tablespoons unsalted butter
- 1 medium, diced yellow onion
- 2 diced celery stalks
- 3 minced garlic cloves
- 0.25 cup all-purpose flour
- 4 cups chicken broth
- 3 medium, peeled and diced russet potatoes
- 1 pound, diced into small cubes boneless, skinless chicken breasts
- 2 cups frozen or fresh corn kernels
- 1 cup heavy cream
- 0.5 teaspoon dried thyme
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons, chopped (for garnish) fresh parsley
Instructions
In a large stockpot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon and place it on a paper towel-lined plate to drain. Crumble the bacon when cooled, and set aside. Reserve 2 tablespoons of the bacon fat in the pot, discarding the rest.
Add the unsalted butter to the reserved bacon fat in the pot and heat over medium heat. Add the diced onion and celery, cooking until softened, about 5 minutes. Stir in the minced garlic and cook until fragrant, about 1 minute.
Sprinkle the flour over the vegetables and stir to combine. Cook for 1-2 minutes to remove the raw flour taste, ensuring there are no lumps.
Gradually pour in the chicken broth while stirring constantly to prevent clumping. Bring the mixture to a boil.
Add the diced potatoes to the pot, reduce heat to a simmer, and cook until the potatoes are tender, about 12-15 minutes.
While the potatoes cook, season the chicken cubes with salt and pepper. In a separate skillet, sear the chicken over medium heat until it is just cooked through, about 5-7 minutes. Set aside.
Once the potatoes are tender, stir in the cooked chicken, corn kernels, heavy cream, and dried thyme. Simmer for 5-7 minutes to allow flavors to meld.
Taste and adjust seasoning with additional salt and black pepper if needed.
Serve hot, garnished with crumbled bacon and freshly chopped parsley. Pair with crusty bread for a complete meal.
Nutrition Facts
Calories |
3142 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.4 g | 184% | |
| Saturated Fat | 73.7 g | 368% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 735 mg | 245% | |
| Sodium | 6325 mg | 275% | |
| Total Carbohydrate | 246.6 g | 90% | |
| Dietary Fiber | 31.1 g | 111% | |
| Total Sugars | 46.5 g | ||
| Protein | 206.6 g | 413% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 475 mg | 37% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 7752 mg | 165% | |
*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.
