Chicken Corn Chowder with Bacon


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chicken corn chowder

This is a big beautiful bowl of yumminess that just warms you from the inside out.  You can use leftover chicken or rotisserie chicken in this recipe or just fry up a couple of chicken breasts.

I like to choose tomatoes that are just barely ripe.  I find the tart flavor adds a nice balance to the sweet corn!

chicken corn chowder topped with bacon
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Review Recipe

Chicken Corn Chowder

Prep Time 18 minutes
Cook Time 10 minutes
Total Time 28 minutes
Servings 6 servings
Author Holly Nilsson

Ingredients

  • 3 cups corn divided, defrosted if frozen
  • 2 1/2 cups low sodium chicken broth
  • 1 tablespoon flour
  • 4 slices thick cut bacon
  • 1 small onion diced
  • 2 ribs celery chopped
  • 2 cloves garlic minced
  • 1 lb yellow potatoes peeled and diced 1/2"
  • 1/2 teaspoon oregano
  • 1/4 teaspoon thyme leaves
  • 1/2 cup whole milk
  • 1/2 cup heavy cream
  • 2 cups cooked chicken shredded or chopped
  • salt and black pepper to taste

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Instructions

  • Combine 1 1/2 cups corn, 1 cup broth and 1 tablespoon flour in the blender. Blend until smooth and set aside.
  • Cook bacon in a large pot until crisp. Remove from the pot and place on a paper towel-lined plate.
  • Turn heat to medium and add onion and celery to the bacon grease in the pan and cook until tender, 3-4 minutes. Add garlic and cook until fragrant.
  • Add potatoes, remaining broth, and seasonings. Bring to a boil over medium-high heat. Reduce to a simmer and cover. Cook 10-12 minutes or until potatoes are tender. For a thicker chowder, gently mash a few of the potatoes if desired.
  • Add remaining ingredients and simmer 5 minutes or until slightly thickened.
  • Garnish with reserved bacon and serve.

 

Inspired by The Looneyspoons Collection.

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About the author

Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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