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 Creamy Chicken Corn Chowder: Comfort Food Delight - chicken chowder - Chicken chowder: Master this hearty and creamy recipe with bacon, corn, and potatoes. Pe

Creamy Chicken Corn Chowder: Comfort Food Delight

This chicken chowder recipe delivers a bowl of comforting warmth, perfect for any season. Packed with tender chicken, sweet corn, and savory bacon, it's a dish that truly satisfies. I remember the first time I made this, I was amazed by how a simple blend of corn could create such a rich, thick texture without heavy cream. This chicken chowder is designed for ease and maximum flavor, making it a favorite in my kitchen. Whether you're looking for a hearty weeknight dinner or a special meal, this
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.