Description
This Creamy Chicken Corn Chowder is made with fresh corn on the cob, rotisserie chicken, crispy bacon, potatoes, in a rich homemade broth. It’s an easy comfort food dinner that’s perfect for any season.
Ingredients
Scale
- 6 slices thick-cut bacon, chopped
- 2 tablespoons unsalted butter
- 1 small yellow onion, diced
- 1 celery stalk, finely diced
- 2 cloves garlic, minced
- 2 medium Yukon Gold or Idaho potatoes, peeled and diced
- 1 teaspoon fresh thyme leaves, plus more for garnish
- 1 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 2½ tablespoons all-purpose flour
- 4 cups chicken stock
- 5 ears fresh corn, kernels cut from the cob
- 2 cups diced rotisserie chicken
- 2 cups heavy cream
For Garnish (Optional):
- Reserved crispy bacon
- Homemade croutons
- Oyster crackers
- Fresh thyme
- Freshly cracked black pepper
Instructions
- Cook the bacon in a large Dutch oven or heavy-bottomed pot over medium heat until crisp. Remove the bacon with a slotted spoon and set aside, leaving about 2 tablespoons of the bacon drippings in the pot.
- Add the butter to the bacon drippings. Once melted, stir in the onion, celery, garlic, diced potatoes, and fresh thyme. Season with salt, black pepper, and paprika. Toss everything together and sauté for about 4 minutes, until the vegetables begin to soften.
- Sprinkle the flour evenly over the vegetables and stir well to coat. Cook for 2–3 minutes, stirring frequently, to remove the raw flour taste.
- Gradually pour in the chicken stock while stirring to create a smooth broth. Stir in half of the cooked bacon.
- Increase the heat until the soup is just about to boil, then reduce to a simmer. Cook for about 10 minutes, or until the potatoes are fork tender.
- While the soup simmers, place half of the fresh corn kernels in a blender with about ½ cup of the hot broth. Blend until mostly smooth.
- Once the potatoes are tender, stir the blended corn mixture into the chowder along with the remaining whole corn kernels, diced rotisserie chicken, and heavy cream.
- Taste for salt.
- Simmer for an additional 5 minutes, stirring occasionally, until the chicken is heated through and the chowder is creamy.
- Ladle into bowls and garnish with homemade croutons, the remaining crispy bacon, fresh thyme, and/or freshly cracked black pepper.
- ENJOY!
Notes
- Blend only half of the corn to create a naturally thick, creamy chowder, while still leaving plenty of whole kernels for texture.
- If using a stand up blender, be careful as the broth is hot.
- Use rotisserie chicken to save time, without sacrificing flavor.
- Cut the potatoes into evenly sized pieces so they cook at the same rate.
- Cook the flour for a few minutes before adding the broth to eliminate any raw flour taste.
- Fresh thyme adds wonderful flavor, but add a little extra on top just before serving for a bright, fresh finish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup, Lunch, Dinner, Meal Prep
- Method: Easy
- Cuisine: American