Chicken Corn Chowder

Chicken Corn Chowder



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


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

%d bloggers like this: