Description
This hearty and comforting Chicken Corn Chowder is filled with tender chicken, sweet corn, and savory bacon in a creamy broth. Perfect for a cozy night in!
Ingredients
– 8 ounces hickory smoked bacon, diced
– 2 tablespoons unsalted butter
– 2 tablespoons all-purpose flour
– 3 cups chicken stock
– 4 cups russet potatoes, peeled and diced
– 1 cup carrots, small diced
– 1 cup yellow onion, small diced
– 1 cup celery stalks, small diced
– 2 teaspoons garlic, minced
– 1 tablespoon fresh parsley, chopped
– 2 1/2 teaspoons seasoned salt
– 1/2 teaspoon black pepper
– 15.25 ounces southwest corn with poblano & red peppers, drained
– 2 large boneless skinless chicken breasts, diced
– 3/4 cup heavy cream
– 10.5 ounces cream of potato soup
Instructions
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In a large pot, cook the chopped bacon over medium heat until crispy. Remove and set aside, leaving the bacon fat in the pot.
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Add the butter and flour to the pot, stirring to create a roux. Cook for 1-2 minutes until the mixture thickens.
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Gradually pour in the chicken stock, stirring to combine, and bring the mixture to a simmer.
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Add the diced potatoes, carrots, onion, celery, garlic, parsley, seasoned salt, and black pepper. Cook until the vegetables are tender, about 15-20 minutes.
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Stir in the corn, shredded chicken, heavy cream, and cream of potato soup. Simmer for another 10-15 minutes, or until the chicken is cooked through.
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Serve the chowder topped with reserved crispy bacon pieces and green onions or parsley.
Notes
1. For a spicier version, add diced jalapeños or a pinch of cayenne pepper.
2. To make it vegetarian, omit the chicken and bacon and use vegetable stock instead of chicken stock.
Nutrition
- Calories: 480
- Sugar: 5g
- Sodium: 1250mg
- Fat: 28g
- Saturated Fat: 14g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 115mg