A comforting and hearty creamy chowder made with chicken, corn, potatoes, and bacon. This recipe works well on the stovetop or in a slow cooker.
Author:Ahazzam
Prep Time:15 min
Cook Time:40 min
Total Time:55 min
Yield:6 servings
Category:Soup
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 tablespoon olive oil
4 slices bacon, chopped
1 medium onion, chopped
2 celery stalks, chopped
2 cloves garlic, minced
1/4 cup all-purpose flour
4 cups chicken broth
2 cups cooked, shredded chicken breast
2 medium potatoes, peeled and diced
2 cups frozen or fresh corn kernels
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup milk
1/2 cup heavy cream
Instructions
Cook the chopped bacon in a large pot or Dutch oven over medium heat until crisp. Remove bacon with a slotted spoon and set aside, leaving about 1 tablespoon of bacon grease in the pot.
Add the olive oil to the pot if needed. Add the onion and celery and cook until softened, about 5 minutes.
Add the minced garlic and cook for 1 minute more until fragrant.
Whisk in the flour and cook for 1 minute, stirring constantly.
Gradually whisk in the chicken broth until smooth. Bring the mixture to a simmer.
Add the diced potatoes, shredded chicken, corn, thyme, salt, and pepper. Return to a simmer, then reduce heat to low, cover, and cook for 15 minutes, or until potatoes are tender.
Stir in the milk and heavy cream. Heat through gently for 3 to 5 minutes, but do not let the soup boil after adding the cream.
Taste and adjust seasoning if necessary. Serve hot, garnished with the reserved crisp bacon.
Notes
For a slow cooker version, combine all ingredients except milk and cream in the slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. Stir in milk and cream during the last 30 minutes of cooking.
If you prefer a thicker soup, mash a few of the potatoes against the side of the pot before adding the cream.
Use leftover rotisserie chicken for quick preparation.