Chicken Corn Chowder
Warm up with a bowl of homemade chicken corn chowder. It's packed with flavor and wholesome ingredients that'll leave you cozy and satisfied.
Servings (Adjustable):
Calories: 576kcal
Ingredients
- 1 slice bacon chopped
- 1 clove garlic minced
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- ¼ cup heavy cream
- 1 medium russet potato peeled and diced
- 1/16 teaspoon dried thyme
- 7 ounces chicken thighs boneless skinless (about 2), cut into ½-inch pieces
- ½ cup corn kernels fresh or frozen
- 2 teaspoons minced fresh parsley
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- ¼ cup shredded cheddar cheese optional garnish
Instructions
- In a medium saucepan, cook the bacon until crisp, 5 to 7 minutes. Transfer half of the bacon to a paper towel–lined plate.
- In the same saucepan, stir in the garlic and cook until fragrant, about 30 seconds. Stir flour into mixture to make a paste; cook until lightly browned, about 3 to 5 minutes.
- Slowly whisk in the broth and heavy cream. Stir in the potatoes, thyme, chicken, and corn. Bring to a simmer and cook the chicken about 15 to 20 minutes, or until cooked through.
- Allow the chowder to simmer until the potatoes are tender, 10 to 15 minutes. Stir in the parsley and season with salt and pepper.
- Divide into two bowls and sprinkle the reserved bacon pieces and cheddar cheese (if using) on top.
Notes
Use fresh or frozen corn kernels. Canned corn can work in a pinch, but it won't offer the same level of freshness.
Skinless chicken thigh meat is preferred as it adds more flavor but chicken breast meat is okay to use too.
Nutrition
Calories: 576kcal | Carbohydrates: 34g | Protein: 28g | Fat: 37g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 150mg | Sodium: 1542mg | Potassium: 827mg | Fiber: 2g | Sugar: 4g | Vitamin A: 577IU | Vitamin C: 7mg | Calcium: 114mg | Iron: 2mg
Equipment
saucepan