Description
Chicken Corn Chowder is a comforting American soup featuring tender chicken breasts, crisp bacon, fresh corn, and creamy potatoes in a rich broth thickened with cream and cornstarch. This hearty chowder is perfect for a wholesome dinner, garnished with cheese, green onions, and bacon to add extra flavor and texture.
Ingredients
Scale
Soup Base
- 2 slices thick cut bacon, diced
- 1 medium onion, diced
- 1 stalk celery, sliced
- 1 teaspoon minced garlic
- 1 teaspoon salt
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- 3 cups low sodium chicken broth
- 4 medium potatoes, diced
- 3 cups fresh or frozen corn
- 2 boneless skinless chicken breasts, about 1 lb
Thickening & Finishing
- 1 cup cream (any kind will work)
- 2 tablespoons corn starch
- Shredded cheese, green onions, crumbled cooked bacon for serving
Instructions
- Cook Bacon: In a large soup pot over medium-high heat, cook the diced bacon until browned and crispy. Remove and set aside, leaving the bacon fat in the pot.
- Sauté Aromatics: Add diced onion and sliced celery to the pot with bacon fat. Cook, stirring occasionally, until the onion starts to brown, about 5 minutes. Add minced garlic, salt, dried thyme, and black pepper, and cook for 1 more minute to develop flavor.
- Add Broth and Vegetables: Pour in the low sodium chicken broth, scraping the bottom of the pot to release any browned bits for extra flavor. Add diced potatoes, corn, and the whole chicken breasts. Ensure the chicken is fully submerged.
- Simmer Soup: Bring the mixture to a simmer, then reduce heat to medium. Cover and cook for 15-20 minutes until the potatoes are tender and the chicken is thoroughly cooked.
- Shred Chicken: Remove the cooked chicken breasts from the pot and shred them using two forks. Return the shredded chicken back into the soup and stir to combine.
- Thicken Chowder: In a small bowl, combine the cream and cornstarch until smooth. Gradually whisk this mixture into the soup a little at a time over low heat until the chowder thickens slightly.
- Serve: Ladle the chowder into bowls and garnish with shredded cheese, chopped green onions, and the reserved crumbled cooked bacon as desired. Serve hot and enjoy.
Notes
- For a richer chowder, use heavy cream or half-and-half.
- To make this chowder gluten free, ensure the cornstarch and broth are certified gluten free.
- You can substitute chicken thighs for a juicier texture.
- Frozen corn can be used if fresh is unavailable; just add it directly without thawing.
- Leftover chowder can be refrigerated for up to 3 days and reheated gently on the stove.
