Chicken Bacon Corn Chowder

5 stars from 1 review

Make Chicken Bacon Corn Chowder for a hearty, cheesy, and crowd-pleasing soup that's ultra cozy without weighing you down. A TSRI classic!

Author: Donna Elick

Servings: (about 1 ½ cups per serving)

Prep Time25

Cook Time25

Total Time50

Ingredients

1/2 pound thick-cut bacon about 6 slices, cut into pieces
2 tablespoons butter or butter-flavored olive oil
1 medium yellow onion diced
1 tablespoon minced garlic about 3 cloves
1 pound boneless skinless chicken breasts cut into bite-size pieces
1/2 cup all-purpose flour
2 teaspoons smoked paprika
1 to 2 teaspoons kosher salt divided
1 teaspoon fresh ground black pepper
4 cups frozen corn or kernels cut from about 4 large ears fresh corn
2 cups red potatoes peeled and diced (about 4 to 5 small potatoes)
3 cups chicken stock
2 cups half and half
8 ounces Colby Jack cheese shredded
8 ounces sharp cheddar cheese shredded
Fresh parsley chopped, optional garnish

Instructions

COOK BACON: Place a 6-quart Dutch oven over medium-high heat. Add the bacon and cook, stirring occasionally, until lightly crisp, about 10 minutes. If the bacon cooks too quickly, reduce the heat or briefly remove the pot from the burner.
REMOVE BACON: Use a slotted spoon to transfer the bacon to an upside-down pot lid or plate. Leave about 2 tablespoons bacon drippings in the pot and drain off any excess.
COOK CHICKEN: Add 2 tablespoons butter or butter-flavored olive oil to the pot. Add the chicken in a single layer and cook, stirring occasionally, until cooked through, about 4 to 5 minutes.
REMOVE CHICKEN: Transfer the cooked chicken to the plate with the bacon. Set aside.
SAUTÉ AROMATICS: Reduce the heat to medium. Add the diced onion and minced garlic to the pot. Cook for about 2 minutes, until the onion begins to turn translucent.
ADD SEASONING AND FLOUR: Sprinkle the flour, smoked paprika, 1 teaspoon kosher salt, and black pepper over the onions. Stir well to coat the onions evenly.
BUILD CHOWDER: Reserve about 2 tablespoons of the cooked bacon for garnish. Add the chicken stock, half and half, corn, potatoes, cooked chicken, and remaining bacon to the pot. Stir to combine.
SIMMER: Cover and cook for about 15 minutes, until the potatoes are fork-tender.
ADD CHEESE: Stir in the Colby Jack cheese and sharp cheddar cheese until melted and fully combined.
HOLD: Reduce the heat to low and simmer gently until ready to serve, stirring occasionally.
SERVE: Ladle into bowls and garnish with reserved bacon and fresh parsley, if desired.

Notes

Prep Tip: If cooking while prepping feels stressful, take 10 minutes before starting to prep all ingredients. This recipe flows much more smoothly when everything is ready.

Consistency: The chowder will continue to thicken as it cools. Add additional milk or chicken stock to loosen as needed.

Half and Half Note: Half and half is found in the dairy case near the cream. It is equal parts milk and cream. You can substitute all heavy cream for a richer chowder or all whole milk for a lighter version.

Reheating: Reheat gently on the stovetop or in the microwave. Add milk or stock as needed to thin.

Freezing: If freezing, prepare the chowder without the potatoes. Add diced potatoes when reheating and cook until fork-tender.

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