Creamy Chicken Corn Chowder: Comfort Food Delight

Creamy Chicken Corn Chowder: Comfort Food Delight

Savor this comforting chicken chowder featuring tender chicken, sweet corn, and smoky bacon in a rich, creamy broth.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6

Course: Main Course

Cuisine: American

Calories: 380

Ingredients Method Notes

Ingredients

  

• 1 ½ cups corn kernels (defrosted if frozen)
• 1 cup reduced sodium chicken broth
• 1 tablespoon all-purpose flour
• 4 slices thick-cut bacon
• 1 small onion (diced)
• 2 ribs celery (chopped)
• 2 cloves garlic (minced)
• 1 pound yellow potatoes (peeled and diced ½”)
• 1 ½ cups reduced sodium chicken broth
• ½ teaspoon dried oregano
• 1 pound cooked chicken (shredded)

Method

 

1. Combine 1 ½ cups corn, 1 cup broth, and 1 tablespoon flour in a blender. Blend until smooth and set aside.
2. Cook bacon in a large pot until crisp. Remove from the pot and place on a paper towel-lined plate. Reserve for garnish.
3. Turn heat to medium and add diced onion and chopped celery to the bacon grease in the pot. Cook until tender, about 3-4 minutes. Add minced garlic and cook until fragrant, about 1 minute.
4. Add diced potatoes, the remaining 1 ½ cups chicken broth, and dried oregano. Bring to a boil over medium-high heat. Reduce to a simmer, cover, and cook for 10-12 minutes or until the potatoes are tender. For a thicker chowder, gently mash a few of the cooked potatoes if desired.
5. Add the cooked chicken and the blended corn mixture (from step 1) to the pot. Simmer for 5 minutes or until the chowder has slightly thickened.
6. Ladle into bowls, garnish generously with the reserved crisp bacon, and serve hot.

Notes

– To ensure perfectly tender potatoes, dice them into uniform ½-inch pieces so they cook evenly.
– If you prefer a richer, creamier chowder, a splash of heavy cream or milk can be stirred in at the very end, just before serving.
– Store leftover chicken chowder in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat, adding a little extra broth or water if it’s too thick.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

The technique that makes it

The key to a truly creamy and flavorful chicken chowder lies in building a robust base and achieving the right consistency. We start by rendering the bacon until crisp. The rendered bacon fat is crucial; it’s used to sauté the aromatics – onion, celery, and garlic – infusing them with smoky depth. This step is vital because it softens the vegetables and unlocks their natural sweetness and flavor compounds before they are simmered. Next, the flour is added to the sautéed vegetables and cooked briefly. This process, known as making a roux, is what thickens the chowder. Cooking the flour for a minute or two removes the raw flour taste and creates a smooth, lump-free base when the broth is added. Adding the chicken broth gradually while whisking ensures a silky texture. The potatoes are then simmered in this flavorful liquid until tender, releasing some of their starch, which further contributes to the chowder’s body. Finally, the cooked chicken and corn are added towards the end, just long enough to heat through, preserving their texture and flavor. Overcooking the chicken can make it tough, and the corn can lose its sweetness if subjected to prolonged heat.

Troubleshooting

• Chowder is too thin: If your chowder lacks thickness, you can create a slurry by whisking together 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this slurry into the simmering chowder and cook for a few minutes until it thickens.
• Chowder is too thick: To thin out an overly thick chowder, gradually stir in more chicken broth or milk, a quarter cup at a time, until your desired consistency is reached.
• Chowder tastes bland: Ensure all seasonings are added correctly. Taste and adjust salt and pepper at the end. A pinch of cayenne pepper or a dash of hot sauce can also add a subtle kick and enhance overall flavor.
• Vegetables are undercooked: If potatoes or other vegetables are not tender, continue simmering the chowder, covered, until they reach the desired softness. Ensure there is enough liquid for them to cook properly.

Substitutions

• Chicken: Instead of cooked chicken, you can use raw chicken breast or thighs. Cut into bite-sized pieces and simmer them directly in the broth until cooked through before adding other ingredients.
• Bacon: For a less smoky flavor or a vegetarian option, omit the bacon. Sauté the vegetables in 2 tablespoons of olive oil or butter. You may need to add a pinch more salt to compensate for the lack of bacon’s saltiness.
• Potatoes: Russet or Yukon Gold potatoes work best due to their starch content, which helps thicken the chowder. If unavailable, red potatoes can be used, but they may result in a slightly less creamy texture.
• Corn: Fresh corn kernels, cut directly from the cob, can be used instead of frozen. If using fresh, add them during the last 5-7 minutes of simmering to maintain their crispness and sweetness.

Pro tips

• To ensure perfectly tender potatoes, dice them into uniform ½-inch pieces so they cook evenly.
• If you prefer a richer, creamier chowder, a splash of heavy cream or milk can be stirred in at the very end, just before serving.
• Store leftover chicken chowder in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat, adding a little extra broth or water if it’s too thick.

This creamy chicken corn chowder with bacon is a complete meal in itself, offering both warmth and satisfying flavor. Don’t hesitate to try it and share your own variations!

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