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Creamy Chicken Corn Chowder with Bacon

A close-up view of a bowl of creamy chicken corn chowder topped with crispy bacon pieces, potatoes, and carrots.
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A rich and hearty one-pot chicken corn chowder loaded with tender chicken, potatoes, sweet corn, and smoky bacon. This comforting soup is perfect for a cozy weeknight dinner.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 cup chopped yellow onion (about 1 medium)
  • 1 cup chopped celery (about 2 stalks)
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 2 cups peeled and diced Yukon Gold potatoes (about 1 1/2 pounds)
  • 1 1/2 cups frozen or fresh corn kernels
  • 1 cup half-and-half or heavy cream
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper, plus more to taste
  • 4 slices bacon, cooked and crumbled
  • Fresh chives or parsley, for garnish (optional)

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken pieces and cook until lightly browned on all sides, about 5-7 minutes. Remove chicken from pot and set aside.
  2. Add chopped onion and celery to the pot. Cook, stirring occasionally, until softened, about 5-7 minutes.
  3. Stir in minced garlic and cook for 1 minute more until fragrant.
  4. Pour in chicken broth and scrape up any browned bits from the bottom of the pot.
  5. Add the diced potatoes to the pot. Bring to a boil, then reduce heat, cover, and simmer for 10-15 minutes, or until potatoes are tender.
  6. Stir in the corn kernels and the cooked chicken. Simmer for another 5 minutes, or until the chicken is cooked through and the corn is heated.
  7. Reduce heat to low. Stir in the half-and-half or heavy cream. Heat gently until the chowder is warmed through, but do not boil.
  8. Season with salt and pepper to taste.
  9. Ladle the chowder into bowls. Garnish with crumbled bacon and fresh chives or parsley, if desired.

Notes

  • For extra creaminess, stir in an additional 1/4 cup of half-and-half or cream.
  • This chowder can be made ahead and reheated gently on the stovetop.
  • To reheat, warm slowly over low heat, stirring occasionally. Avoid boiling.

Nutrition

Find it online: https://cutcooktaste.com/chicken-corn-chowder-recipe/