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Chicken Corn Chowder

Chicken Corn Chowder Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Calories: 398
Ingredients Method Notes

Ingredients
  

  • 4 slices thick-cut bacon
  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 2 garlic cloves, minced
  • 3 tbsp all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk
  • 1 lb baby Yukon Gold potatoes, quartered
  • 2 cups frozen corn kernels
  • 2 cups shredded rotisserie chicken
  • ½ tsp smoked paprika
  • ½ tsp fine sea salt, plus more to taste
  • ¼ tsp black pepper
  • ¼ cup heavy cream

Method
 

  1. In a large Dutch oven over medium heat, cook the bacon until crisp, about 5 to 7 minutes. Transfer to a paper towel and leave 2 tbsp drippings in the pot.
  2. Add the butter to the drippings to melt, then cook the onion for 4 minutes until translucent. Add the garlic and cook 30 seconds.
  3. Stir in the flour and cook 1 minute. Whisk in the broth and milk, then add the potatoes. Bring to a boil, reduce the heat, and simmer 12 to 15 minutes until the potatoes are tender.
  4. Stir in the corn, chicken, smoked paprika, salt, and pepper. Simmer 5 minutes more.
  5. Remove from heat, stir in the heavy cream, then ladle into bowls. Crumble the bacon over each serving and eat right away.

Notes

Taste the chowder after adding the chicken and adjust the salt. If you used salted broth or a heavily seasoned rotisserie chicken, you may not need much extra.