Easy Chicken and Corn Chowder Recipe

Looking for a comforting dinner idea? Try this Easy Chicken and Corn Chowder recipe! Made with tender chicken, crispy bacon, fresh or frozen corn, and hearty potatoes, this creamy chowder is a family favorite. Ready in just 45 minutes, it’s perfect for busy weeknights. Simple ingredients like chicken broth, heavy cream, and Italian seasoning create a rich and flavorful soup. Add this delicious one-pot meal to your dinner rotation for a cozy and satisfying dish.

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 and diced
• 1/4 teaspoon Italian seasoning
• Pinch of cayenne pepper (optional)
• Salt and pepper to taste
• Chopped scallions (optional, for serving)

Instructions:

1. Prepare the bacon by cutting it into small pieces (using kitchen shears can make this easier). Add the bacon to a large pot over medium-high heat and cook until crispy, about 10 minutes.
2. While the bacon is cooking, prep the onion, celery, chicken, and potatoes.
3. Once the bacon is crispy, remove it from the pot and transfer it to a paper towel-lined plate. Leave the bacon grease in the pot for added flavor.
4. Add the chopped onion and celery to the pot and sauté for 5 minutes.
5. Stir in the flour and cook for about a minute, stirring constantly to prevent burning.
6. Add the minced garlic, followed by the chicken broth. Stir well to ensure the flour is fully dissolved and any browned bits are scraped up from the bottom of the pot.
7. Add the chicken, corn, cream, potatoes, Italian seasoning, cayenne pepper, and 3/4 of the cooked bacon to the pot. Save the remaining bacon for garnishing. Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to maintain a rapid simmer. Cover the pot with the lid slightly ajar.
8. Cook until the potatoes are tender, about 15-20 minutes, stirring occasionally. The soup will thicken as it cooks.
9. Season the soup with salt and pepper to taste. Garnish with the reserved bacon and chopped scallions if desired.

Notes:

• This recipe serves 4-6 people, depending on portion size.
• The chicken will cook directly in the soup. If using already cooked or rotisserie chicken, add it during the last 5-10 minutes of cooking to prevent it from drying out.
• For accurate potato measurements, use 1.5-2 pounds of potatoes.
• This is a thick soup. If you prefer a thinner consistency, add more broth or water as needed.
• If sensitive to salt, use low-sodium chicken broth.
• Nutritional information is provided as an estimate and should not be considered a guarantee. Ingredients can vary and accuracy is not guaranteed.