Chicken and Corn Chowder
Chicken and Corn Chowder is a thick and creamy one-pot meal that’s perfect for an easy family dinner. This homemade corn chowder is ready in about an hour and is made for chilly nights.
Equipment
Ingredients
- 6 slices bacon chopped
- 1 1/2 pounds boneless skinless chicken breasts, cut into bite-size pieces
- 1 small yellow onion diced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 1/2 pounds potatoes cut into 1/2-inch cubes
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 12 ounce bag frozen corn
- 1 1/2 cups heavy cream
- 1 1/2 cups shredded sharp cheddar cheese
- 2 tablespoons chopped green onions or chives optional
Instructions
- Cook the bacon in a large Dutch oven or soup pot over medium heat until crisp. Remove the bacon with a slotted spoon and set aside, leaving about 2 tablespoons of bacon grease in the pot. 6 slices bacon/
- Add the chicken and cook for 6 to 8 minutes, stirring occasionally, until cooked through. Transfer it to a plate and set aside.1 1/2 pounds boneless.
- Add the onion to the pot and cook for 3 to 4 minutes, until softened. Sprinkle the flour over the onions and cook for 1 minute, stirring constantly.1 small yellow onion, 1/4 cup all-purpose flour.
- Slowly pour in the chicken broth while stirring. Add the potatoes, garlic powder, salt, pepper, smoked paprika, and thyme. Bring to a gentle boil, then reduce the heat and simmer for 12 to 15 minutes, until the potatoes are almost fork-tender.4 cups chicken broth,1 1/2 pounds potatoes,1 teaspoon garlic powder,1 teaspoon salt,1/4 teaspoon black pepper,1/2 teaspoon smoked paprika,1/2 teaspoon dried thyme.
- Return the cooked chicken to the pot and add the corn. Simmer for another 5 minutes, until the corn and chicken are heated through and the potatoes are fork tender. 12 ounce bag frozen corn.
- Reduce the heat to low and stir in the heavy cream. Cook for 2 to 3 minutes until heated through without boiling. 1 1/2 cups heavy cream,1 1/2 cups shredded sharp cheddar cheese.
- Remove from the heat and stir in the cheddar cheese until melted and smooth. Stir in half of the cooked bacon.
- Serve topped with the remaining bacon and chives or green onions, if desired.2 tablespoons chopped green onions or chives.
Notes
Pro Tip: Cut the potatoes into evenly sized pieces so they cook at the same rate. Keep them around 1/2 to 3/4 inch so they become tender without falling apart in the creamy broth.
Nutrition
Serving: 1gCalories: 730.7kcalCarbohydrates: 40.7gProtein: 42.6gFat: 45gSaturated Fat: 23.4gPolyunsaturated Fat: 3.7gMonounsaturated Fat: 13.3gTrans Fat: 0.05gCholesterol: 181.2mgSodium: 1384.9mgPotassium: 1213.9mgFiber: 4.4gSugar: 6.5gVitamin A: 1406.3IUVitamin C: 26.7mgCalcium: 276mgIron: 2.9mg
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