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! There’s Potato Corn Chowder (that one has an Instant Pot or stovetop version) and my End of Summer Corn Chowder.
About Chicken Corn Chowder:
Honestly, I really 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!
This one really 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.
All you have to do is toss in a few crackers or maybe a hunk o’ bread and you have a meal on your hands that’s perfect for cold 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 on any cold, rainy, or snowy day.
Making Chicken Corn Chowder:
Other than just following the recipe, I only have a few extra hints:
- I know this is a crazy amount of bacon! Trust me on this. I have cut it back in various renditions of this recipe, and the bacon really makes it!
- In order to get the creamiest soup possible, you’ll want to use as little broth to cook the veggies in as possible. A tall soup stock pot works best. If you use a wider, Dutch oven type of pot, it usually takes more broth to cover. More broth = thinner chowder.
- I usually but do not always peel the potatoes for this soup. When the potatoes have no skin, they will break down a little easier. That extra starch from the potatoes helps to thicken this soup.
Adjusting the Flavor & Seasoning:
The bacon really is one of the key flavors of this soup and it comes through beautifully. Cut back the bacon and you’ll also cut back flavor.
As far as the bit of cayenne, which does add just a little kick, add by 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. If the broth is salty 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 will keep 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, be careful not to overheat the soup. Think low and slow.
Saving Money on Ingredients:
Whatever chicken you use (white meat preferred, here) know that buying and cooking your own is cheaper than using a Rotisserie chicken. Look for chicken at rock bottom (they’ll drop to a low about once a quarter) and stock your freezer when they’re on sale.
You can use any kind of corn you wish in this recipe. When in season, fresh would be fabulous! And fresh corn in season almost always beat the price of frozen or canned. If using frozen or canned, watch for great sales in the fall when the warehouses are loaded. Regardless of the time of year, there are usually enough sales on both canned and frozen that it can almost always be picked up at a discount. Drain frozen if there is a lot of moisture and rinse canned thoroughly to remove some of that “canned” taste.
The larger red potatoes are generally a much better price per pound than the cute, small babies. Best prices are late fall after harvest or in the early spring when farms gear up for Saint Patricks Day.
Of course, the big break-the-bank item these days? Bacon! It’s gotten super pricey. Watch sales, especially before major holidays, and stock up. Bacon freezes well and takes up little room!
Want to know what to watch for as far as sales for every major holiday? Check out my post Win at the Grocer. There is a link for each of the major food holidays.
Good morning all! This chicken corn chowder will chase away the blues! It’s a “must make” in my book!! Enjoy!
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.
Keywords: Bacon, Bell Peppers, chicken stock, Corn, Cream, Green Onion, Potatoes, Soup, Chowder
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