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Chicken Corn Chowder

This Chicken Corn Chowder is a comforting bowl of creamy goodness loaded with tender chicken, sweet corn, and smoky turkey bacon. Perfect for chilly evenings, the dish boasts a velvety texture with just the right balance of savory and sweet flavors, and it comes together in under an hour.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Chicken Corn Chowder
  • 4 slices turkey bacon diced
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 2 tablespoons all-purpose flour
  • 3 cups chicken broth
  • 2 medium potatoes peeled and diced
  • 2 cups cooked chicken shredded or cubed
  • 2 cups corn kernels fresh, frozen, or canned (drained)
  • 1 cup heavy cream
  • ½ teaspoon smoked paprika optional
  • salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley or green onions for garnish

Equipment

  • Large pot or Dutch oven
  • Slotted spoon
  • Paper towels
  • Whisk
  • Cutting board and knife

Method
 

  1. In a large pot or Dutch oven over medium heat, cook 4 slices of diced turkey bacon until crispy and golden. Using a slotted spoon, remove the bacon bits and set them aside on a paper towel, reserving 1-2 tablespoons of bacon fat in the pot (add a touch of oil or butter if needed).
  2. Add the finely chopped small onion to the bacon fat and sauté for 4-5 minutes until soft and translucent, with slightly golden edges.
  3. Stir in 2 minced garlic cloves and cook for about 1 minute, taking care not to overcook the garlic.
  4. Sprinkle 2 tablespoons of all-purpose flour over the aromatics and stir constantly for 1-2 minutes to create a roux that will thicken your chowder.
  5. Gradually whisk in 3 cups of chicken broth, stirring continuously to ensure a smooth mixture.
  6. Add 2 peeled and diced medium potatoes to the pot and bring the mixture to a gentle boil. Once boiling, reduce the heat and simmer for 10-15 minutes until the potatoes are fork-tender.
  7. Stir in 2 cups of cooked chicken and 2 cups of corn kernels, then pour in 1 cup of heavy cream along with ½ teaspoon of smoked paprika.
  8. Season the chowder with salt and black pepper to taste, and allow it to simmer for a few more minutes so that the flavors meld together.
  9. Ladle the chowder into bowls and garnish with the reserved bacon bits and 2 tablespoons of chopped fresh parsley or green onions.

Notes

This chowder is versatile and allows for many substitutions. If you don't have turkey bacon, regular bacon works just as well, or you can omit it and add a dash of liquid smoke for a vegetarian twist. For a lighter version, substitute half-and-half for the heavy cream, and if fresh corn isn’t available, frozen corn is an excellent alternative. The recipe also makes great leftovers; the flavors deepen overnight and can be reheated for a quick meal.