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Chicken Corn Chowder Recipe

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★★★★★

4.6 from 86 reviews

This comforting Chicken Corn Chowder combines tender shredded chicken, sweet corn, hearty potatoes, and smoky bacon in a creamy, flavorful broth. Perfect for a cozy meal, this soup features classic ingredients simmered to perfection, then thickened with a smooth cream and cornstarch mixture. Garnish with cheese, green onions, and extra bacon for an irresistible finish.

Ingredients

Scale

Soup Base

  • 2 slices thick cut bacon, diced
  • 1 medium onion, diced
  • 1 stalk celery, sliced
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • ½ teaspoon dried thyme
  • ¼ teaspoon black pepper
  • 3 cups low sodium chicken broth

Main Ingredients

  • 4 medium potatoes, diced
  • 3 cups fresh or frozen corn
  • 2 boneless skinless chicken breasts (about 1 lb)

Thickening & Finishing

  • 1 cup cream (any kind will work)
  • 2 tablespoons corn starch
  • Shredded cheese, green onions, and crumbled cooked bacon for serving (optional)

Instructions

  1. Cook Bacon: In a large soup pot over medium-high heat, cook the diced bacon until browned and crisp. This renders out the fat which adds a delicious base flavor to the soup.
  2. Sauté Vegetables: Add the diced onion and sliced celery to the pot. Cook and stir until the onion starts to brown, about 4-5 minutes. Then add the minced garlic, salt, dried thyme, and black pepper. Cook everything together for 1 minute until fragrant.
  3. Add Broth: Pour in the low sodium chicken broth, scraping the bottom of the pot with a spoon to lift off any browned bits. This adds depth to the soup’s flavor.
  4. Add Potatoes, Corn, and Chicken: Add the diced potatoes, corn, and whole chicken breasts to the pot, ensuring the chicken is fully submerged in the broth. Bring the mixture to a gentle simmer over medium heat.
  5. Simmer Until Cooked: Cover the pot, reduce heat to medium, and cook for 15-20 minutes until the potatoes are tender and the chicken is fully cooked through.
  6. Shred Chicken: Remove the chicken breasts from the pot and shred them using two forks. Stir the shredded chicken back into the soup evenly.
  7. Thicken Soup: In a small bowl, combine the cream and cornstarch. Gradually whisk this mixture into the soup a little at a time while stirring continuously until the soup thickens slightly. Reduce heat to low to maintain warmth.
  8. Serve and Garnish: Ladle the chowder into bowls and garnish as desired with shredded cheese, chopped green onions, and extra crumbled cooked bacon for added flavor and texture.

Notes

  • Using low sodium chicken broth allows you to control the saltiness of the chowder better.
  • If fresh corn is unavailable, frozen corn is a great alternative and adds sweetness.
  • You can substitute cream with half-and-half or whole milk for a lighter version, but the chowder will be less thick.
  • Cook bacon to your preferred crispness; reserve some for garnish to enhance presentation and flavor.
  • To save time, precook the chicken or use rotisserie chicken and add it shredded at the end.

Keywords: Chicken Corn Chowder, creamy chicken soup, corn chowder recipe, comforting soup, easy chicken soup

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