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Chicken Corn Chowder

Chicken Corn Chowder

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Ingredients

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  • 4 slices bacon, chopped
  • 1 lb boneless, skinless chicken breasts or thighs, diced into bite-sized pieces
  • 1 medium yellow onion, finely chopped
  • 2 stalks celery, sliced
  • 1 large carrot, diced
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 cups gold potatoes, peeled and diced into 1/2-inch cubes
  • 2 cups corn (fresh, frozen, or canned and drained)
  • 1 cup heavy cream or half-and-half
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste
  • Fresh chives or green onions for garnish

Instructions

  1. In a large pot or Dutch oven over medium heat, cook the chopped bacon until it is crisp and the fat has rendered. Use a slotted spoon to remove the bacon bits and set them aside on a paper towel-lined plate, leaving the drippings in the pot.
  2. Add the diced chicken to the pot with the bacon fat. Season lightly with salt and pepper. Cook for about 5-6 minutes until the chicken is browned and cooked through. Remove the chicken from the pot and set it aside with the bacon.
  3. In the same pot, add the onion, celery, and carrots. Sauté for about 5 minutes until the onions are translucent and the vegetables begin to soften. Stir in the minced garlic and cook for an additional minute until fragrant.
  4. Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste. Slowly pour in the chicken broth while whisking to prevent lumps. Add the potatoes, corn, thyme, and smoked paprika. Bring the mixture to a boil, then reduce the heat and simmer for 12-15 minutes, or until the potatoes are fork-tender.
  5. Stir the cooked chicken and bacon back into the pot. Pour in the heavy cream and stir well. Let the soup simmer for another 5 minutes to thicken slightly and ensure everything is heated through. Taste and adjust seasoning with more salt and pepper if needed.