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Chicken and Corn Chowder

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5 from 2 reviews

This creamy one-pot chicken corn chowder is loaded with rotisserie chicken, sweet corn, diced potatoes, and crispy bacon in a super creamy, flavorful broth. It takes about an hour from start to finish and is the perfect make-ahead meal!

Ingredients

Units Scale

Instructions

  1. Heat a large pot over medium-low heat. Add 6 strips diced bacon and cook, stirring occasionally until crisp. Remove bacon and set aside. Don’t wipe out the pot.
  2. Add 1 diced onion, 1 diced red pepper, 2 petite diced jalapenos, and a couple large pinches of salt and pepper. Cook for about 5-6 minutes, stirring occasionally.
  3. Add 6 cloves minced garlic, 1 teaspoon Italian seasoning, 1 teaspoon chili powder, 1/2 teaspoon paprika, 1/2 teaspoon garlic powder,  and 1/2 teaspoon onion powder, along with a couple pinches of salt and pepper. Cook for about 1 minute, stirring frequently.
  4. Sprinkle 1/4 cup flour over veggies and cook for about 1 minute, stirring frequently.
  5. Add about 1/2 a cup of chicken broth to the pot to deglaze the bottom and scrape off all the yummy bits.
  6. Add 1 1/2 pounds diced potatoes, 1 can of corn, 2 cups rotisserie chicken, 1 1/2 cups heavy cream, and the remaining chicken broth. Add a couple large pinches of salt and pepper. Stir to combine and add 1 bay leaf.
  7. Cover and bring to a simmer over medium-high heat. Reduce heat to low and simmer, covered, for about 10 minutes. Then remove lid and simmer for another 10 minutes or until it thickens nicely and the potatoes are cooked through and fork-tender. Stir every 2-3 minutes.
  8. Stir in balsamic vinegar and crispy bacon, reserving some bacon for garnish if desired.
  9. Garnish with bacon and sliced green onion and enjoy!
  10. If you loved this recipe, be sure to leave a 5-star rating and review below!

Equipment

Notes

  • To get perfectly square little pieces of crispy bacon, use clean kitchen shears to cut each strip of bacon down the middle lengthwise, and then cut each long piece of bacon into small squares. You can also use a sharp knife to do this but I find it’s easier with scissors. You can also cook the bacon in strips and then crumble it after for a more rustic look.
  • If you want a thicker soup, stick with 4 cups of broth. If you want it to be a bit thinner add the full 5 cups. You can also adjust the consistency after cooking by adding additional broth or heavy cream.
  • Salt moderately throughout the cooking process! Be sure to add salt and pepper each time you add new ingredients to the pot. This layering technique ensures that each part of the soup is adequately seasoned and it will make the overall flavor of the dish better.
  • Add more bacon if you want. You will only need about 2 tablespoons of grease to cook the veggies so if you add more bacon, just drain off a bit of the grease before adding the onion, bell pepper, and jalapeno.
  • Skip the chicken! If you don’t have any chicken on hand, you can omit it and still end up with a super delicious corn chowder! Add an extra can of corn if you like instead. 

Find it online: https://midwestfoodieblog.com/chicken-corn-chowder/