Description
A comforting chowder with crispy bacon, tender chicken, fresh corn, and creamy potatoes simmered to perfect flavor.
Ingredients
6 strips bacon, cut into small pieces
2 large uncooked chicken breasts, cut into small bite-sized pieces
1/2 medium onion, chopped
2 sticks celery, chopped
1/4 cup flour
2 cloves garlic, minced
4 cups chicken broth or stock
2 cups frozen or fresh corn
1 cup heavy or whipping cream
3 medium-to-large Russet potatoes, peeled and diced
1/4 teaspoon Italian seasoning
Pinch of cayenne pepper (optional)
Salt and pepper, to taste
Chopped scallions (optional, for serving)
Instructions
Cut the bacon into small pieces and add to a large pot over medium-high heat. Cook until crispy, about 10 minutes.
Prepare the onion, celery, chicken, and potatoes while the bacon cooks.
Remove the crispy bacon and set aside on paper towels, leaving bacon grease in the pot.
Add chopped onion and celery; sauté for about 5 minutes.
Sprinkle flour over the vegetables and cook, stirring almost constantly, for 1 minute.
Add minced garlic, then pour in chicken broth. Stir to dissolve flour and scrape up browned bits.
Add chicken pieces, corn, cream, potatoes, Italian seasoning, cayenne pepper (if using), and three-quarters of crispy bacon. Bring to a boil.
Reduce heat to a gentle simmer with lid slightly ajar. Cook until potatoes are tender, about 15 to 20 minutes, stirring occasionally.
Season with salt and pepper. Serve garnished with remaining bacon and chopped scallions if desired.
Notes
Using kitchen shears makes cutting bacon easy.
Reserve some crispy bacon for garnish to add texture and flavor.
Adjust cayenne pepper based on spice preference.
Simmer gently to thicken the chowder and blend flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch or Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4
- Sodium: 650
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 9
- Carbohydrates: 22
- Fiber: 3
- Protein: 25
- Cholesterol: 85