I had to make Chicken Corn Chowder a while back for a friend who was having surgery. And then I had to make it again and again, just to test it, mind you. And then, oops, I did it again, it’s that good!
It’s crazy how much I love this soup, especially since I already have a couple of corn chowder recipes on my site – and I love them, too!
About Chicken Corn Chowder:
Honestly, I didn’t realize that I liked Corn Chowder so much that I’d ever have three varieties on my site. I guess I’m surprising myself! Tell me you’re the same, so I don’t feel so all alone!
This one is something special. The flavor’s fabulous, and it is so rich, creamy, silky, and decadent. Not all chowders are this rich, thick, and creamy, but this one is. It’s kind of both elegant and hearty all at the same time, and it’s just packed with protein.
Add a roll or a hunk o’ bread, and you have a meal on your hands that’s perfect for cooler weather. It doesn’t matter whether it’s fall, winter, or late spring like it is now; this soup is going to hit the spot.
Making Chicken Corn Chowder:
Other than just following the recipe, I only have a few extra hints:
- This is a crazy amount of bacon! I have cut it back in various renditions of this recipe, and the bacon makes it!
- To get the creamiest soup, use as little broth to cook the veggies in as possible. A tall stock pot works best. If made in a wider Dutch oven, it needs more broth to cover. More broth = thinner chowder.
- I don’t always peel the potatoes, but if the potatoes are peeled, they will break down a little easier. That extra starch from the potatoes helps to thicken this soup.
Adjusting the Flavor & Seasoning:
The bacon is a key flavor in this soup, and it comes through beautifully. Cut back the bacon and you’ll also cut back flavor.
Add cayenne to taste if you’re sensitive to heat. Same for the pepper. If you’d like, a bit of thyme will be good in Chicken Corn Chowder.
If using a powder or paste for the stock, taste before adding salt, you may want less.
Chicken Corn Chowder
How to Store & Reheat Chicken Corn Chowder:
Chicken Corn Chowder does not freeze well; most recipes with any type of cornstarch thickener will thin out once frozen.
This keeps several days in the fridge, but you may need to thin it a little. Stirring often and reheating gently is the key to preserving the texture.
- A small quantity may be reheated in the microwave, but reheat first for one minute, then stir, then go for 30-second intervals, stirring as needed.
- If using the stovetop, think low and slow.
Other Corn Chowder Recipes You Might Like:
- Potato Corn Chowder is fabulous, too, and has an Instant Pot or stovetop version.
- End of Summer Corn Chowder is simply a classic, through and through.
End of Summer Corn Chowder
Saving Money on Groceries:
What you pay for groceries depends not only on WHERE you shop, but WHEN. Be strategic and stock up at rock-bottom prices.
- The best sales are before holidays; check out Win at the Grocers. Use these sales not just for your holiday, but to stock up at a low for the coming weeks to months.
- Take advantage of discount stores like Aldi or Lidl. The pricing at Buyer’s clubs is not always the lowest, but can trump in quality; be selective.
Boneless Skinless Chicken Breast:
There are options when it comes to purchasing boneless, skinless chicken breasts (and thighs, too). Generally, buying in larger amounts means you’ll pay less per pound.
- Chicken drops to a low once a quarter. Know the pricing in your area, what’s a good deal, and a great one, and never pay full price. Stock the freezer at rock bottom. Divide family packs into amounts for meals.
- Take it one step further and reduce today’s huge breasts into actual serving sizes. Often, large ones can be cut in half and smaller ones trimmed to size. Package trimmings for stir-fries, casseroles, chicken strips, and so on.
- Compare sale pricing at all the available stores, and fresh to frozen. Frozen is often priced in ounces; learn how to compare to fresh, priced by the pound. Unless it’s a great sale, it will almost always be more per pound than fresh chicken on sale.
- See this post on Bagged Frozen Breasts and this post on Bone-In and Boneless.
Corn:
- In many recipes, corn can be fresh, frozen, or canned, and depending on the recipe, it might make little difference in the final product.
- Fresh corn is a perfect example of how in-season, fresh vegetables often beat frozen and canned in price.
Bacon:
- Know your regular, good sale, and rock bottom pricing. Stock up at rock bottom, usually about half price, and usually before a holiday. Not being brand loyal gives more opportunities to save. Bacon freezes well and takes up little room.
- Discount stores like Aldi or Lidl have great pricing, but beware of the cheapest bacon. As a rule, buyers’ clubs have better quality at a low, not necessarily the cheapest price.
Red Potatoes:
Often higher in price than russets, there are some tricks to know when to buy and how to store them.
- Think seasonally and watch sales. Lowest prices are from late summer through winter, and they are often on deep sale before St. Paddy’s Day.
- Larger bags are cheaper per pound unless there’s a great sale on another size. Potatoes in bags vary in size. Sort and use appropriately, cutting uniformly for recipes.
- A large red runs about eight ounces, a medium about five, and a smaller one a few ounces less. Avoiding “baby” potatoes will save money.
- Store in a dark, cool, dry area, well-ventilated, and away from onions. Remove from plastic. A paper grocery bag with the top folded over keeps them in the dark and reduces condensation.
Good morning, all! This chicken corn chowder will chase away the blues! It’s a “must make”. Enjoy, and if you do make it, drop a comment and let me know what you think.
Mollie
Chicken Corn Chowder
Chicken Corn Chowder
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 to 8 servings 1x
- Category: Soup
Ingredients
Note: it is best to use a deep pan so all ingredients will be covered with the broth; a wide pan will need more broth and not be as thick and hearty in the end.
- 12 slices bacon chopped, cooked; divide in half when cooked, reserving one half for garnish, the rest goes in the soup later
- 2 medium onions, diced
- 1 red bell pepper, finely diced
- 2 cloves garlic, minced
- 3 1/2 to 4 cups corn, about a pound of kernels (3 to 4 ears)
- 1 1/2 pounds red potatoes (five or six medium) peeled, cut 1/2″ chunks
- 1 1/2 to 2 cups cooked and shredded or diced chicken
- 4 1/2 cups to 5 cups chicken or vegetable stock, or enough to cover the ingredients that need to simmer
- 1 teaspoon salt or to taste
- 1/4 teaspoon cayenne
- 1/4 teaspoon black pepper
- 2 1/2 tablespoons cornstarch mixed in about 3 tablespoons water
- 1 cup heavy cream
- garnish: fresh parsley, chives, or green onion, chopped, along with reserved bacon
Instructions
In a Dutch oven, add bacon. Turn heat on to medium-high. Cook stirring now and then until fat is rendered and bacon is crispy but with still a bit of chew. Remove bacon with a slotted spoon and drain on paper towels. Reserve half for garnish, the remainder will go in the soup later. Keep about 3 tablespoons of the drippings in the pan.
Add onion and bell pepper to the pot and saute until softened, stirring now and then. Add garlic and continue to stir until fragrant, a minute or two longer. If at any time, the bacon drippings start to darken, add just a little bit of water.
Add corn, potatoes, chicken, salt, cayenne, and black pepper. Add half the bacon. Add stock to cover. Bring to a boil, turn down to a simmer, and cook, stirring now and then for about 15 to 20 minutes until potatoes are tender.
In the meantime, make the slurry: place the cornstarch in the bottom of a small cup. Add 2 to 3 tablespoons water while stirring until cornstarch is thoroughly mixed in. Once the potatoes are tender add the cornstarch mixture and stir for two to three minutes as the pot simmers, until chowder has thickened. Turn off heat and once the soup has stopped simmering, stir in the cream. Taste and adjust seasonings.
Serve garnished with parsley, chives, or green onions, and top each serving with a little of the reserved bacon.
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