Introduction to Chicken Corn Chowder
As the seasons change and cooler evenings settle in, there’s nothing quite like a warm bowl of Chicken Corn Chowder to lift your spirits. I don’t know about you, but when life gets hectic, a quick and satisfying meal is my secret weapon. This chowder is the perfect solution, blending tender chicken, sweet corn, and a creamy base that feels like a hug in a bowl. Whether it’s a busy weeknight or a gathering with loved ones, this recipe is bound to impress and become a cherished favorite at your dinner table.
Why You’ll Love This Chicken Corn Chowder
This Chicken Corn Chowder is a delightful blend of flavors that speaks to both the heart and the palate. It’s delightful for busy evenings when you crave something creamy yet satisfying. Plus, it’s simple to whip up, taking just over an hour from prep to plate. The vibrant colors and rich taste will surely earn you rave reviews from your family, making it a must-try for your weekly meal rotations!
Ingredients for Chicken Corn Chowder
Gathering the right ingredients is half the battle, and trust me, this Chicken Corn Chowder is worth every minute. Here’s what you’ll need:
- Turkey Bacon: Five strips deliver a rich, smoky flavor that enhances every spoonful of chowder.
- Chicken broth: Four cups create the foundation of your chowder, adding a savory depth.
- Hot sauce: Just a teaspoon adds a delightful kick to the creamy goodness.
- Worcestershire sauce: Enhances overall flavor with a tangy, savory note. You can substitute it with soy sauce if needed.
- Onion: A small yellow onion, diced, creates that aromatic base that draws everyone in.
- Butter: Two tablespoons help sauté the veggies and deepen the flavors.
- Jalapeno peppers: One or two, finely diced, contribute just the right amount of heat.
- Red bell pepper: Adding color and sweetness alongside the jalapenos, it makes the chowder pop.
- Garlic: Three cloves, minced, infuse the dish with warmth and flavor.
- Flour: A third of a cup creates a roux that thickens the chowder beautifully.
- Half and half: Two cups deliver that creamy texture we all crave.
- Bay leaf: Just one for infusing depth; remember to remove it before serving!
- Chicken: One pound of boneless, skinless chicken breast or leftover rotisserie chicken adds heartiness.
- Salt and pepper: Essential for flavoring; add to taste.
- Yukon gold potatoes: This pound of diced potatoes makes the chowder filling and comforting.
- Corn: A 15 oz. can of sweet kernel corn provides sweetness and vibrant texture.
- Cheddar cheese: Optional, but a cup adds an extra layer of cheesy goodness.
- Green onions: Offering a fresh crunch when sprinkled as a garnish.
- Spices: A half teaspoon each of salt, oregano, paprika, mustard powder, chili powder, and cumin will round out the flavors. A pinch of cayenne for those who love an extra kick!
For precise measurements, check the end of the article where you can easily print them out. Feel free to customize and have fun with these ingredients—they’re the building blocks for a cozy, delicious experience!
How to Make Chicken Corn Chowder
Now that you have all your ingredients ready, let’s embark on the delicious journey of making Chicken Corn Chowder! Follow these simple steps, and you’ll have a comforting meal that warms the soul.
Step 1: Cook the Turkey Bacon
Start by cooking five strips of Turkey bacon in a large soup pot over low heat. Take your time to let the Turkey bacon slowly crisp up, releasing all those tasty drippings. When it’s perfectly cooked, set the Turkey bacon aside to cool, then chop it into bite-sized pieces. The crispy bits will add an irresistible crunch to your chowder!
Step 2: Prepare the Broth Mixture
Next, it’s time to create a flavorful broth mixture. In a large measuring cup, combine four cups of chicken broth, a teaspoon of hot sauce, a teaspoon of Worcestershire sauce, and your selected spices. This lively mix sets the stage for a chowder that’s bursting with flavor. Set this mixture aside for later!
Step 3: Sauté the Vegetables
In the same pot, leave about two tablespoons of the turkey bacon drippings for flavor. Add a diced small yellow onion and sauté over medium heat for about three minutes until the onion is soft and fragrant. Then, toss in one to two diced jalapeno peppers, three-quarters of a cup of diced red bell pepper, and three cloves of minced garlic. Sauté everything for another three minutes until the vegetables are tender and colorful.
Step 4: Make the Roux
Now, we add texture to our chowder. Sprinkle in one-third of a cup of flour and stir well, cooking it for about two minutes until it starts to turn golden brown. This roux will act as a thickener, giving your chowder that coveted creamy consistency.
Step 5: Combine Liquids and Simmer
Gradually pour in your flavorful broth mixture, stirring continuously to avoid lumps. Next, add two cups of half and half in the same manner. Bring this lovely concoction to a boil, then reduce the heat to let it simmer gently. This process melds all the flavors beautifully!
Step 6: Cook the Chicken
Take your pound of boneless, skinless chicken breast and cut it in half lengthwise. Season with salt and pepper, then immerse it into the simmering chowder. Allow the chicken to cook uncovered for about 15-20 minutes. This allows it to absorb all those gooey flavors!
Step 7: Add Potatoes and Cook Further
Remove the cooked chicken and let it rest. Now, it’s time to add your diced pound of Yukon gold potatoes directly to the chowder. Keep it uncovered as you simmer for another 20-25 minutes until the potatoes are fork-tender and ready to melt in your mouth.
Step 8: Finalize with Corn and Cheese
Return the diced chicken back into the pot, along with the drained can of sweet corn. We’ll just heat everything through for one to two minutes. If you’re feeling indulgent, gradually stir in a cup of shredded cheddar cheese until it melts into that gooey goodness. Don’t forget to remove the bay leaf before serving! Top with your chopped turkey bacon and a sprinkle of green onions for a gorgeous finish.
Tips for Success
- Don’t rush the turkey bacon! Slowly cooking it enhances flavor and texture.
- For a thicker chowder, allow it to simmer longer, stirring occasionally.
- Taste as you go! Adjust salt and spices based on your family’s preferences.
- Want a lighter version? Substitute half and half with low-fat milk.
- Mix in seasonal veggies for a fun twist—zucchini or carrots work great!
Equipment Needed
- 4.5-quart soup pot: Perfect for simmering. A large Dutch oven works well too.
- Measuring cups: Essential for accuracy, but any cup can work in a pinch.
- Cutting board: A must for prep, any sturdy surface will do.
- Sharp knife: Useful for chopping; a serrated knife can substitute in a hurry.
- Wooden spoon: Great for stirring; a silicone spatula would also be handy.
Variations on Chicken Corn Chowder
- Spicy Chicken Corn Chowder: Add extra jalapeños or diced chipotle peppers for a smoky heat that’ll warm the soul.
- Vegetarian Option: Replace chicken with hearty vegetables like cauliflower or mushrooms, and use vegetable broth as the base.
- Herb-Infused Chowder: Throw in fresh herbs such as thyme or parsley to elevate the flavor profile and add freshness.
- Southwestern Style: Incorporate black beans and corn, and season with cumin and chili powder for a zesty twist.
- Low-Carb Version: Use cauliflower instead of potatoes for a lighter chowder that packs all the creamy goodness!
Serving Suggestions
- Pair with crusty bread: Serve your chowder alongside warm, crusty bread or fresh rolls for dipping.
- Cheddar Bay Biscuits: These flavorful biscuits complement the chowder perfectly, adding a buttery touch.
- Fresh Salad: A light garden salad works wonderfully to balance the richness of the chowder.
- Wine pairing: A chilled white wine, like Sauvignon Blanc, brings out the freshness in the flavors.
- Garnish beautifully: Present with a sprinkle of fresh green onions and crispy turkey bacon for an enticing look!
FAQs about Chicken Corn Chowder
Can I use frozen corn instead of canned corn?
Absolutely! Frozen corn works wonderfully in this Chicken Corn Chowder. It’s just as sweet and can be added directly, requiring no extra prep. Just make sure to cook it for a couple of minutes longer until it’s heated through.
Is Chicken Corn Chowder gluten-free?
Yes, this chowder can be gluten-free! Just substitute the all-purpose flour with a gluten-free flour blend or cornstarch as a thickener. You’ll still enjoy every creamy spoonful without the gluten!
How can I make this chowder dairy-free?
For a dairy-free version of Chicken Corn Chowder, swap the half and half with coconut milk or a plant-based milk of your choice. Use nutritional yeast instead of cheese for that cheesy undertone!
Can leftovers be stored?
Certainly! Store leftovers in an airtight container in the fridge for up to three days. To reheat, simply warm it on the stovetop, adding a splash of broth to loosen the consistency.
Can I freeze Chicken Corn Chowder?
Yes, you can freeze this chowder! Once cooled, transfer it to freezer-safe containers. It can stay frozen for up to three months. Just make sure to thaw it overnight in the fridge before reheating!
Final Thoughts
As I indulge in a steaming bowl of Chicken Corn Chowder, I’m reminded of the warmth it brings—not just in flavor, but in shared moments around the table. This recipe doesn’t just fill bellies; it wraps you in the comfort of home. With its creamy texture and vibrant colors, it’s a celebration of simple, wholesome ingredients. Whether enjoyed on a chilly evening or served to loved ones, this chowder creates connections and sparks joy. I truly hope it finds a special place in your kitchen, bringing smiles and memories for years to come!
Print
Chicken Corn Chowder: Discover a Comforting Delight!
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 4–6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
A creamy and comforting Chicken Corn Chowder made with a blend of chicken, corn, and seasonings, perfect for a hearty meal.
Ingredients
- 5 strips turkey bacon, drippings reserved
- 4 cups chicken broth
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- 1 small yellow onion, diced
- 2 tablespoons butter
- 1–2 jalapeno peppers, diced
- 3/4 cup red bell pepper, diced
- 3 cloves garlic, minced
- 1/3 cup flour
- 2 cups half and half
- 1 bay leaf
- 1 lb. boneless/skinless chicken breast, or 2 cups leftover/rotisserie chicken
- Salt/Pepper
- 1 lb. Yukon gold potatoes, diced
- 1 (15 oz.) can sweet kernel corn, drained
- 1 cup cheddar cheese, shredded (Optional)
- 1/3 cup green onions, diced
- ½ teaspoon EACH: salt, oregano, paprika, mustard powder, chili powder, cumin
- 1 pinch Cayenne Pepper
Instructions
- Cook the turkey bacon in a 4.5-quart soup pot slowly over low heat, then set aside and chop once cooled.
- Combine the chicken broth, hot sauce, Worcestershire sauce, and seasonings in a large measuring cup and set aside.
- Leave 2 tbsp. Turkey bacon drippings in the pot, add the onions, and soften over medium heat for 3 minutes. Add the butter, jalapeno peppers, bell peppers, and garlic, softening for another 3 minutes.
- Add the flour and cook for 2 minutes until it begins to brown.
- Add the chicken broth mixture in small splashes, stirring continuously, then add the half and half in the same manner. Add the bay leaf. Bring to a boil and then reduce to a simmer.
- Cut the chicken in half lengthwise, season with salt and pepper, and add it to the chowder. Simmer gently, uncovered, for 15-20 minutes.
- Remove the chicken, let it rest, and add the diced potatoes to the chowder, simmering uncovered until fork tender, another 20-25 minutes.
- Dice the chicken and return it to the chowder along with the corn. Heat through for 1-2 minutes, then reduce heat to low.
- Gradually stir in the cheese until melted (if using). Remove the bay leaf, garnish with chopped turkey bacon and green onions, and serve.
Notes
- Be careful not to overcook the chicken to avoid toughness.
- Serve with Cheddar Bay Biscuits for added flavor!
- You can customize by adding more vegetables if desired.
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg
