Chicken Corn Chowder
Super thick and creamy chicken corn chowder. This soup is packed full of chicken, sweet corn, and lots of crispy bacon. Your whole family will love this!
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Ingredients
- 1/2 pound bacon cut into 1/2 inch strips
- 1-1/2 pound chicken breast 1-inch dice
- 3/4 cup onion small dice
- 1/2 cup celery small dice
- 1/2 cup red bell pepper small dice
- 16 ounces small red potatoes 1/2 inch dice
- 3 cloves garlic minced
- 4 fresh thyme sprigs leaves removed
- 2 tablespoons flour
- 32 ounces chicken stock plus a little more, as needed
- 2 pounds frozen corn
- 3 cups half and half
- 1 tablespoon freshly ground black pepper
- Kosher salt as needed
- Sliced green onions for topping
Instructions
- Set a large dutch oven or soup pot over medium-high heat. Add bacon and cook until it has rendered its fat and is crispy.
- Remove bacon and strain it onto a paper towel-lined plate, and set aside.
- Leave the bacon grease in the pot and add chicken to the pot. Cook until no longer pink.
- Add in the onions, celery, red bell peppers, and potatoes and saute for about 5 minutes.
- Add in the garlic and saute for 30 seconds.
- Add in the thyme leaves and flour. Stir to coat all the vegetables in flour.
- Stir in a little chicken stock, stir to help incorporate the flour and slowly stir in the rest of the stock. Stir to combine.
- Add the corn and half and half, stir to combine, and let simmer for about 20 minutes or until warmed and slightly thickened. (This soup is not super thick!)
- Stir in the black pepper, taste, and add kosher salt as needed.
- To serve, ladle the soup into bowls and top with some of the crispy bacon and sliced green onions.
Nutrition
Serving: 1g | Calories: 1321kcal | Carbohydrates: 105g | Protein: 113g | Fat: 52g | Saturated Fat: 23g | Polyunsaturated Fat: 27g | Trans Fat: 1g | Cholesterol: 320mg | Sodium: 1693mg | Fiber: 10g | Sugar: 25g
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