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Chicken Chowder Recipe

Chicken Chowder

iamwinfred
This chicken chowder is the kind of cozy, one-pot dinner that makes a chilly evening feel a whole lot better. It is loaded with tender chicken, creamy potatoes, sweet corn, and smoky bacon in a thick, velvety broth. I make it in a single Dutch oven, and it is on the table in under an hour.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course, Soup
Cuisine American
Servings 8 servings
Calories 440 kcal

Equipment

  • Dutch oven or large heavy-bottomed soup pot 5 to 6 quarts
  • Chef's knife for chopping the vegetables and bacon
  • Cutting board with plenty of room to work
  • Ladle for serving
  • Instant-read thermometer to check the chicken
  • Slotted spoon
  • Wooden spoon
  • Whisk
  • Two forks for shredding the chicken
  • Measuring cups and spoons
  • Paper towels and a plate for the bacon

Ingredients
  

  • 6 slices thick-cut bacon chopped into small pieces, about 1/2 inch wide
  • 3 tablespoons unsalted butter
  • 1 large yellow onion about 1 1/2 cups, diced
  • 3 stalks celery about 1 cup, diced
  • 2 medium carrots about 1 cup, peeled and diced
  • 4 cloves garlic minced
  • 1/3 cup all-purpose flour
  • 5 cups low sodium chicken broth
  • 1 1/2 pounds boneless, skinless chicken breasts about 3 medium breasts
  • 1 1/2 pounds Yukon Gold potatoes about 4 medium, peeled and cut into 1/2-inch cubes
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 1 bay leaf
  • 1 teaspoon kosher salt plus more to taste
  • 1/2 teaspoon black pepper
  • 1 1/2 cups frozen sweet corn kernels
  • 1 can (14.75 ounces) cream-style corn
  • 1 cup heavy cream
  • 1/2 cup sharp cheddar cheese shredded, for serving
  • 3 green onions thinly sliced, for serving

Instructions
 

  • Dice the onion, celery, and carrots into even 1/4-inch pieces, mince the garlic, and cut the potatoes into 1/2-inch cubes (keep them in cold water until needed). Chop the bacon, measure the dry seasonings, and prep the corn, cream, cheddar, and green onions.
  • Cook the chopped bacon in a large Dutch oven over medium heat for 8 to 10 minutes until browned and crisp. Move it to a paper towel-lined plate and leave about 2 tablespoons of drippings in the pot.
  • Melt the butter into the bacon drippings, then add the onion, celery, and carrots. Cook for 6 to 8 minutes until the onion is soft and translucent, then stir in the garlic for 30 to 60 seconds until fragrant.
  • Sprinkle the flour evenly over the vegetables and stir constantly for 1 to 2 minutes until no dry patches remain and the mixture smells lightly toasty.
  • Pour in the broth about 1 cup at a time, whisking well after each addition and scraping up the browned bits. Stir in the thyme, smoked paprika, bay leaf, salt, and pepper, then add the drained potatoes and nestle in the chicken breasts.
  • Bring to a gentle boil, then reduce the heat to medium-low. Partially cover and simmer for 20 to 25 minutes, stirring occasionally, until the potatoes are fork-tender and the chicken reaches 165°F.
  • Move the chicken to a cutting board, rest for 5 minutes, and shred with two forks. Discard the bay leaf.
  • Reduce the heat to low and stir in the frozen corn, cream-style corn, and heavy cream. Return the shredded chicken and half the bacon to the pot and heat gently for 5 to 8 minutes without boiling. Season to taste.
  • Ladle into warm bowls and top each with shredded cheddar, the remaining crispy bacon, and sliced green onions. Serve right away.

Notes

  • Use low sodium broth, since bacon and cheese both bring salt, so you can control the seasoning at the end.
  • Cut the potatoes into even 1/2-inch cubes so they cook at the same speed and you avoid mushy and firm pieces in the same bowl.
  • Add the broth slowly while stirring to prevent a lumpy roux.
  • Once the cream goes in, keep the heat low and do not let the chowder boil, since boiling can cause it to separate.
  • Shred your own cheese; pre-shredded cheese contains anti-caking agents that can make the soup slightly grainy.
  • Let the chowder rest for 10 minutes off the heat before serving, as it thickens as it sits.
  • For extra creaminess, pulse the soup a few times with an immersion blender, leaving plenty of chunks.
  • Boneless chicken thighs work well in place of breasts and stay tender and juicy.
  • Slow cooker version: skip the roux and cook the vegetables, chicken, potatoes, broth, and seasonings on low for 6 to 7 hours, then shred the chicken and stir in the corn and cream during the last 30 minutes, whisking 2 tablespoons of flour into the cream to thicken.
  • Storage: refrigerate in airtight containers for 3 to 4 days, or freeze up to 2 months; for the best texture, freeze before adding the cream and stir the cream in after reheating.

Nutrition

Serving: 1BowlCalories: 440kcalCarbohydrates: 41gProtein: 26gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 95mgSodium: 900mgPotassium: 900mgFiber: 4gSugar: 6gVitamin A: 45IUVitamin C: 15mgCalcium: 8mgIron: 10mg
Keyword bacon corn chowder, chicken chowder, creamy chicken chowder, easy chowder recipe, one pot chicken chowder
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