Chicken Corn Chowder
A warm and comforting chowder with a creamy texture, crispy bacon, and sweet corn, perfect for a cozy dinner.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use leftover rotisserie chicken for convenience.
- 4 slices bacon, diced Cook until crispy for added texture.
- 1 cup potatoes, diced Keep an eye on cooking time to avoid overcooking.
- 2 cups corn (fresh, frozen, or canned) Use fresh corn for the best flavor.
- 1 small onion, chopped Sauté until softened.
- 4 cups chicken broth Use low-sodium broth for less salt.
- 1 cup heavy cream Can be substituted with milk for a lighter option.
- Salt and pepper to taste Adjust according to preference.
- Green onions, chopped (for garnish) Adds freshness and color.
Instructions
Preparation
- In a large pot, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the pot.
- Add the chopped onion and diced potatoes to the pot and sauté until softened, about 5 minutes.
Cooking
- Stir in the corn and cooked chicken.
- Pour in the chicken broth and bring to a simmer. Cook until the potatoes are tender, about 15 minutes.
- Stir in the heavy cream and season with salt and pepper to taste.
- Serve hot, garnished with crispy bacon and chopped green onions.
Notes
Don’t overcook the vegetables, and use fresh ingredients for best flavor. The chowder can be made ahead and stored or frozen.