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Chicken and Corn Chowder with Bacon

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Soups
Cuisine American
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For the Chowder
  • 6 slices bacon, chopped
  • 2 tablespoons butter
  • 1 medium onion, finely chopped
  • 2 celery stalks, diced
  • 2 carrots, diced
  • 3 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 3 cups chicken broth (low-sodium preferred)
  • 2 medium potatoes, peeled and diced
  • 1 ½ cups frozen or fresh corn kernels
  • 2 cups cooked chicken, shredded or cubed
  • 1 ½ cups whole milk
  • ½ cup heavy cream (optional, for extra richness)
  • Salt and black pepper, to taste
  • ½ teaspoon smoked paprika (optional)
  • ½ teaspoon dried thyme
  • 2 tablespoons chopped parsley (for garnish)
  • 2 tablespoons chopped green onions (for garnish)

Instructions
 

  • Step 1: Cook the Bacon : In a large soup pot or Dutch oven, cook chopped bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside on a paper towel. Leave about 1 tablespoon of the rendered bacon fat in the pot for flavor.
  • Step 2: Sauté the Aromatics : Add butter to the pot with bacon drippings. Add onions, celery, and carrots. Sauté for about 5 minutes until softened. Stir in minced garlic and cook for another 30 seconds until fragrant.
  • Step 3: Create the Base : Sprinkle flour over the vegetables and stir well to coat (this thickens the chowder). Gradually pour in chicken broth while stirring to avoid lumps. Add diced potatoes and bring to a gentle boil.
  • Step 4: Simmer the Chowder : Reduce heat to low, cover, and simmer for 15–20 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking.
  • Step 5: Add Chicken and Corn : Add shredded chicken, corn, smoked paprika, and thyme. Pour in milk and heavy cream (if using). Simmer for another 10–15 minutes, stirring occasionally, until creamy and heated through. Season with salt and black pepper to taste.
  • Step 6: Finish and Serve ; Stir in half of the crispy bacon and parsley. Ladle chowder into bowls. Top with remaining bacon, green onions, and an extra sprinkle of black pepper.