Description
Creamy Bacon Chicken Corn Chowder That Warms The Soul
Ingredients
Scale
- 6 strips uncooked bacon cut into pieces
- 3 Tablespoons unsalted butter
- 1 medium yellow onion diced (about 1 cup)
- 1 red pepper diced (about 1 cup)
- 1 Tablespoon diced jalapeno seeds and ribs removed
- 1 ½ Tablespoons minced garlic
- ¼ cup all-purpose flour
- 1 teaspoon table salt plus more as needed/to taste
- ¾ teaspoon ground black pepper
- ¾ teaspoon smoked paprika
- ½ teaspoon dry ground mustard
- 4 cups chicken broth
- 1 cup water or use another cup of chicken broth
- 1 cup whole milk
- 1 cup heavy cream
- 1 lb Gold potatoes diced into 1” cubes
- 1 lb boneless skinless chicken breast or mix of breast and thighs raw
- 2 ½ cups sweet corn fresh, frozen, or canned
- Desired toppings such as corn chips, Fritos, crackers, scallions, additional jalapeno, cilantro, shredded cheddar cheese
Instructions
- Cook the bacon pieces in a large Dutch oven or soup pot over medium heat until crispy, about 8-10 minutes. Remove the crispy bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Add the butter to the bacon fat and melt completely. Stir in the diced onion, red pepper, and jalapeño, cooking until vegetables soften, about 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
- Sprinkle the flour over the vegetable mixture and stir constantly for 2 minutes to create a roux. Add the salt, pepper, smoked paprika, and ground mustard, stirring to coat the vegetables evenly with the seasonings.
- Slowly pour in the chicken broth and water (or additional broth), whisking continuously to prevent lumps. Gradually add the milk and heavy cream, continuing to whisk until smooth.
- Add the diced potatoes and whole chicken breasts/thighs to the pot. Bring the mixture to a gentle boil, then reduce heat and simmer uncovered for about 20-25 minutes, until potatoes are fork-tender and chicken reaches 165°F internally.
- Remove the chicken pieces to a cutting board and shred or dice into bite-sized pieces. Return the chicken to the pot and add the sweet corn and most of the reserved bacon, stirring to combine. Simmer for an additional 5 minutes until corn is heated through.
- Taste and adjust seasonings as needed. The chowder should have a rich, velvety consistency that coats the back of a spoon.
- Ladle into bowls and top with your choice of garnishes: remaining bacon pieces, corn chips, scallions, fresh jalapeño, cilantro, or shredded cheese. Serve hot.
Notes
- Use fresh or frozen corn for best results.
- Adjust spices according to your taste.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 90mg
Keywords: Chicken Corn Chowder, Bacon Chowder, Comfort Food