Chicken Corn Chowder
This chicken corn chowder is full of hearty ingredients including potatoes, corn, bacon, chicken, celery, onions and garlic. With a creamy flavorful base it tastes amazing and is easy to make.
Servings 8 people
Ingredients
- 6-8 strips of bacon
- 4 tbsp butter
- 2 large chicken breasts (or one precooked rotisserie chicken from the store)
- 1 medium onion finely diced
- 2 stalks celery finely diced
- 1-2 tbsp garlic minced
- 6 cups chicken broth
- 2-3 cups fresh corn you can also use frozen
- 1 cup heavy whipping cream
- 3-4 cups potatoes diced into 1 inch pieces
- 1 sprig of fresh rosemary 1/2 tsp if dried
- 3 sprig fresh thyme 1/2 tsp if dried
- 1 tsp finely chopped fresh sage 1/2 tsp if dried
- 1/4 tsp smoked paprika
- pinch of cayenne pepper
- 1/2 cup grated parmesan cheese
- salt and pepper to taste
Instructions
- Slice your bacon into small pieces and cook it up in a large stock pot or dutch oven pot. Once it is crisped up, take it out and set on a paper towel.
- Remove most of the bacon grease and add your butter. On medium heat, add your onion, garlic and celery. Cook this down for about 5 minutes.
- Next add your herbs and chicken broth and potatoes and let it cook about 10 more minutes.
- Once the potatoes are tender, add the corn and chicken and let it simmer for another 5-10 minutes. At this point you really just need to heat the chicken and corn through.
- Finish it off with your heavy cream, parmesan cheese, smoked paprika and cayenne pepper. Season to taste with salt and pepper as well.
- Serve and top with shredded cheddar cheese and green onion if you prefer.
- If you like a more thick chowder you can add a cornstarch slurry to the soup to thicken it up a bit. We prefer ours to be more of soupy.
- Store any remaining soup in an airtight container in the fridge for up to 5 days. You can also freeze for up to 3 months.