Easy Chicken and Corn Chowder

Discover a comforting twist on classic chicken soup with this hearty Chicken and Corn Chowder recipe. Packed with tender chicken, sweet corn, and creamy potatoes in a flavorful broth, it’s perfect for chilly nights. Easy to make in one pot, this family-friendly soup is sure to satisfy. Serve topped with crispy bacon and fresh scallions for a delicious dinner everyone will love!

Ingredients:

• 6 strips bacon, cut into small pieces
• 2 large uncooked chicken breasts, cut into small bite-size pieces
• 1/2 medium onion, chopped
• 2 sticks celery, chopped
• 1/4 cup flour
• 2 cloves garlic, minced
• 4 cups chicken broth or stock
• 2 cups frozen or fresh corn
• 1 cup heavy/whipping cream
• 3 medium-to-large Russet potatoes, peeled & diced
• 1/4 teaspoon Italian seasoning
• Pinch of cayenne pepper (optional)
• Salt & pepper to taste
• Chopped scallions (optional, for serving)

Instructions:

1. Prep your bacon by cutting it into small pieces. Heat a large pot over medium-high heat and cook the bacon until crispy, about 10 minutes. Transfer the cooked bacon to a paper towel-lined plate, leaving the grease in the pot for added flavor.
2. While the bacon cooks, prepare your onion, celery, chicken, and potatoes.
3. Add the chopped onion and celery to the pot and sauté for 5 minutes.
4. Stir in the flour and cook for about a minute, stirring constantly.
5. Add the minced garlic, then pour in the chicken broth. Stir well to dissolve the flour and scrape up any browned bits from the bottom of the pot.
6. Add the chicken, corn, heavy cream, diced potatoes, Italian seasoning, cayenne pepper (if using), and three-quarters of the cooked bacon (reserve the rest for garnishing). Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to maintain a rapid simmer, partially covering the pot with a lid.
7. Cook the soup for 15-20 minutes or until the potatoes are tender, stirring occasionally. The soup will thicken as it cooks.
8. Season with salt and pepper to taste. Garnish each serving with the remaining crispy bacon and chopped scallions, if desired.

Notes:

• Serves 4-6, depending on portion size.
• Chicken cooks directly in the soup; if using cooked chicken, add it during the last 5-10 minutes of cooking.
• Adjust potato weight as needed for desired thickness.
• For a thinner consistency, add more broth or water.
• Use low-sodium chicken broth if sensitive to salt.
• Nutritional information is an estimate and may vary.