Description
Creamy and flavorful Chicken Corn Chowder with bacon, vegetables, and tender chicken.
Ingredients
Scale
- 6 strips uncooked bacon, cut into pieces
- 3 Tablespoons (42 g) unsalted butter
- 1 (140 g) medium yellow onion, diced (about 1 cup)
- 1 (140 g) red pepper, diced (about 1 cup)
- 1 Tablespoon diced jalapeno, seeds and ribs removed
- 1 1/2 Tablespoons minced garlic
- 1/4 cup (30 g) all-purpose flour
- 1 teaspoon table salt, plus more as needed/to taste
- 3/4 teaspoon ground black pepper
- 3/4 teaspoon smoked paprika
- 1/2 teaspoon dry ground mustard
- 4 cups (946 ml) chicken broth
- 1 cup (236 ml) water or chicken broth
- 1 cup (236 ml) whole milk
- 1 cup (236 ml) heavy cream
- 1 lb Gold potatoes, diced into 1 inch cubes
- 1 lb (453 g) boneless skinless chicken breast or thighs, raw
- 2 1/2 cups (275 g) sweet corn, fresh, frozen, or canned
- Desired toppings
Instructions
- Place bacon pieces in a large pot or Dutch oven. Cook over medium heat until crisp. Remove to a paper towel lined plate.
- Drain all but 2 Tablespoons of bacon grease from the pot.
- Add butter to the pot and cook until melted.
- Add diced onion, red pepper, and jalapeno. Cook, stirring occasionally, until softened (about 5 minutes).
- Add garlic and cook until fragrant (about 30 seconds).
- Sprinkle flour over the vegetables and stir until absorbed. Cook another 30 seconds to toast the flour.
- Stir in salt, pepper, smoked paprika, and ground mustard.
- Slowly whisk in chicken broth until combined.
- Add water, milk, cream, potatoes, chicken breast, and corn. Bring to a boil and cook until potatoes are tender and chicken is cooked through.
- Remove chicken to a plate and shred or dice. Set aside and keep warm.
- Use an immersion blender to puree approximately half of the soup.
- Return chicken and bacon to the pot. Stir.
- Taste-test the soup, adding more salt/pepper as needed.
- Serve warm with desired toppings. Enjoy!
Notes
- Adjust salt and pepper to your taste.
- For a spicier chowder, add more jalapeno or a dash of hot sauce.
- Topping suggestions: corn chips, Fritos, crackers, scallions/green onions, additional jalapeno, cilantro, shredded cheddar cheese.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 8g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 80mg