Welcome to a culinary journey that transforms a simple summer corn soup into a robust, incredibly satisfying **Chicken Corn Chowder**. This recipe masterfully combines the smoky allure of bacon with tender chicken and sweet corn, creating a meal that is both comforting and vibrant. Perfect for those evenings when you crave something substantial yet wonderfully fresh.
There’s something undeniably magical about bacon. Its salty, smoky notes can elevate almost any dish, and this **Bacon Corn Chowder with Chicken** is no exception. We always keep a stash of bacon in the freezer, ready for a hearty weekend breakfast or, as in this case, to infuse a sensational depth of flavor into our favorite recipes. Get ready to experience corn chowder like never before – a truly unforgettable dish that will become a staple in your kitchen.
Why You’ll Love This Chicken Corn Chowder Recipe
- Seasonal Freshness: This recipe is a fantastic way to celebrate the peak of corn season, offering a delicious alternative to simply eating corn on the cob. The sweet kernels burst with flavor, bringing the taste of summer directly to your bowl.
- Unbeatable Flavor from Bacon: The inclusion of crispy bacon isn’t just an garnish; it’s a foundational flavor. The rendered bacon fat provides a rich base for sautéing the aromatics, creating an umami-packed chowder that’s hard to resist.
- A Complete Meal: With the generous addition of shredded chicken, this isn’t just a side dish or appetizer. It transforms into a hearty, protein-rich meal that will satisfy even the hungriest appetites, making it ideal for family dinners.
- Perfect Summer Comfort: If your summer menu needs a refresh, this delightful chowder offers the perfect balance. It’s light enough for warm weather, yet comforting and substantial, providing a wonderful change of pace from traditional grilled fare.
- Easy to Prepare: Despite its rich flavor profile, this chicken and corn chowder is surprisingly simple to make, requiring straightforward steps and common ingredients. It’s perfect for both novice and experienced cooks.
Often, when we think of summer dishes, light salads and grilled meats come to mind. But this creamy chicken corn chowder breaks the mold, offering a uniquely satisfying experience that combines the best of summer’s bounty with hearty ingredients. It’s a dish that brings people together, evoking a sense of warmth and home, even on the balmiest of evenings.
What Exactly is Chowder? A Culinary Exploration
The term “chowder” often brings to mind thick, creamy seafood concoctions, particularly clam chowder, brimming with onions and potatoes. However, the definition is wonderfully expansive. A chowder can simply refer to a thick soup or stew prepared in a similar, hearty style, characterized by its substantial chunks of ingredients and rich, often creamy, base. The name itself is believed to derive from the French cooking pot, the chaudière, used by fishermen to create these robust, communal meals.
While traditional seafood chowders are beloved, they aren’t always suitable for everyone or every occasion. This is where a chicken and corn chowder truly shines! By replacing seafood with tender chicken and smoky bacon, we create a universally appealing dish that captures the essence of chowder—its satisfying thickness, its generous chunks of vegetables, and its comforting warmth—without relying on clams or other seafood. Especially during the peak of corn season, when fresh, sweet corn on the cob is abundant, this style of chowder becomes an irresistible celebration of seasonal flavors. It’s a delicious and wholesome alternative that brings the hearty, rustic charm of a classic chowder to your table in a fresh, new way.
How to Make the Best Chicken Corn Chowder: Step-by-Step
Crafting this flavorful chicken corn chowder is a straightforward process. Follow these detailed steps to achieve a rich, creamy, and utterly delicious result:
- Crisp the Bacon: Begin by cooking the chopped bacon in a large, heavy-bottomed soup pot or Dutch oven over medium heat until it is beautifully crisp. This crucial step renders out the fat, which will form the flavor base of your chowder. Once crisp, remove the bacon with a slotted spoon and set it aside, reserving some for garnish. Leave the rendered bacon fat in the pot – it’s a secret ingredient for incredible flavor!
- Sauté Aromatics and Build the Roux: Add the chopped onion to the pot with the bacon grease. Cook over medium heat, stirring occasionally, until the onion softens and becomes translucent, about 3-5 minutes. Next, sprinkle in the flour and cook for another minute or two, stirring constantly. This creates a roux, which will thicken your chowder and cook off the raw flour taste without browning.
- Simmer Potatoes and Thyme: Pour in the chicken broth and add the peeled and chopped potatoes along with the fresh thyme sprigs. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cook, stirring occasionally, until the potatoes are just tender, typically about 5-7 minutes. The potatoes will absorb the flavors and contribute to the chowder’s body.
- Incorporate Chicken and Corn: Add the shredded chicken (a rotisserie chicken is a fantastic time-saver here!) and fresh or frozen corn kernels to the pot. Continue to cook until the chicken and corn are heated through, about 3-5 minutes.
- Finish with Cream and Serve: Reduce the heat to low and stir in the heavy cream. Taste and adjust the amount of cream to your preference for richness. Bring the chowder to a gentle simmer (do not boil once cream is added, as it can curdle), then remove it from the heat immediately.
- Garnish and Enjoy: Ladle the hot chowder into bowls. Garnish generously with the reserved crispy bacon, fresh grape tomatoes (halved), chunks of ripe avocado, and a sprinkling of chopped fresh parsley. For an extra burst of brightness, a squirt or two of fresh lime juice is highly recommended. Season with freshly ground black pepper and salt to taste, depending on the saltiness of your broth and bacon.
This detailed approach ensures every component contributes perfectly to a harmonious and deeply satisfying chicken corn chowder.
Every August, my trips to the local produce stand become more frequent as Indiana’s “gourmet” sweet corn makes its much-anticipated appearance. This bi-colored, exceptionally tender, and unbelievably sweet corn is a true delight. We enjoy it in countless ways – straight off the cob, tossed into vibrant salads, and, of course, as the star of this incredible summer chowder recipe. It’s a flavor that defines the season, and incorporating it into a comforting dish like this bacon chicken corn chowder truly captures its essence.
While I often pair corn dishes with a generous amount of fresh cilantro and a squeeze of lime for a zesty kick, this time I opted for a slightly different, yet equally enchanting, flavor profile. I infused the broth with sprigs of fresh thyme, which lends an earthy, aromatic depth to the creamy base. The finished bowls were then adorned with a scattering of chopped fresh parsley, creamy chunks of ripe avocado, and bright grape tomato halves. But let’s not forget the hero of the hour – the bacon! Both cooked into the soup and crumbled on top as a garnish, it remains an absolutely integral flavor component that elevates this corn chowder to gourmet status. The combination is simply irresistible.
Frequently Asked Questions About Chowder
Chowder is a type of thick, rich, and chunky soup or stew, traditionally featuring seafood like clams, along with hearty vegetables such as potatoes and onions, often in a creamy base. Its name originates from the French word chaudière, which refers to a large cooking pot used by fishermen to prepare communal meals. While seafood is common, the term broadly applies to any robust, substantial soup characterized by its generous chunks of ingredients and often a thick, flavorful broth.
The primary difference lies in consistency and ingredient size. Soups are generally thinner in texture and often feature smaller, more uniformly chopped ingredients. Chowders, on the other hand, are notably thicker and richer, frequently boasting larger, more rustic chunks of ingredients, particularly potatoes and other vegetables, giving them a heartier, more substantial feel. Chowders also tend to have a creamier or more viscous base compared to many lighter soups.
There are several effective ways to thicken a corn chowder. One popular method is to mash some of the cooked potatoes directly in the pot and stir them back into the chowder; their starch naturally thickens the liquid. Another common approach involves using a thickener such as flour or cornstarch. If using cornstarch, it’s best to create a slurry by whisking it into a small amount of cold liquid (like cream or broth) before adding it to the hot chowder to prevent clumps. Pour the slurry into the simmering chowder, whisking continuously, and bring it to a gentle boil until it reaches your desired thickness. This specific recipe simplifies the process by using flour cooked into a roux at the beginning, providing a built-in thickening agent, so no additional steps are typically needed.
More Bacon-Infused Recipes to Savor:
If you love the smoky, savory magic that bacon brings to this chowder, you’ll definitely want to explore these other fantastic recipes where bacon plays a starring role. From appetizers to main courses and salads, bacon truly enhances every dish it touches.
- Bacon Wrapped Scallops: An elegant appetizer that’s always a crowd-pleaser.
- Green Bean Bundles: A simple yet sophisticated side dish perfect for any meal.
- Brie BLT: A gourmet twist on a classic sandwich, adding creamy brie to the mix.
- Broccoli Salad with Bacon: A vibrant and crunchy salad, made irresistible with bacon and sweet-tart cherries.
- Spinach Salad with Bacon: A timeless combination of fresh spinach, hard-boiled eggs, and crispy bacon.
- Candied Bacon: Sweet and savory, this addictive treat is perfect as an appetizer or garnish.
- Bacon Wrapped Beef Tenderloin: Elevate a special occasion meal with tender beef wrapped in savory bacon.
You May Also Like: Other Refreshing Summer Soups
If you’re looking for more delightful soup options to enjoy during the warmer months, these recipes offer a range of flavors and textures, perfect for light lunches or unique dinner starters.
- Summer Minestrone from Simply Recipes: A lighter, seasonal take on the classic Italian soup.
- Cantaloupe Gazpacho from Teaspoon of Spice: A surprisingly refreshing and sweet chilled soup.
- Tomato and Watermelon Gazpacho from Love & Olive Oil: A unique blend of sweet and savory in a cool, vibrant dish.
- Watermelon Gazpacho: Another wonderful way to enjoy the sweetness of watermelon in a savory context.
- Classic Gazpacho: The quintessential chilled tomato soup, bursting with fresh garden flavors.
- More Soup Recipes: Explore a wide variety of soups and stews for every season and occasion.
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Bacon Corn Chowder with Chicken
20 minutes
30 minutes
50 minutes
6 servings
A hearty and delicious summer chowder, inspired by classic flavors and perfected for your kitchen.
Ingredients
- 3 slices bacon, chopped (may want to use an extra slice or two for garnish)
- 1 onion, chopped (white or yellow)
- 3 tablespoons all-purpose flour
- 1 pound waxy potatoes, peeled and chopped (Yukon Gold work best)
- 3-4 sprigs of fresh thyme
- 6 cups chicken broth (low sodium preferred)
- 4 cups cooked shredded chicken (a rotisserie chicken is a great shortcut)
- 4 cups corn, cut from the cob or (frozen corn may be substituted)
- ½ cup heavy cream (or more, to taste)
- Grape tomatoes, sliced, for garnish
- 1 avocado, pitted, peeled and chopped, for garnish
- 2 limes, cut into wedges, optional, for serving
- Fresh parsley, chopped, for garnish
- Freshly ground black pepper, to taste
- Salt to taste if needed (adjust based on the saltiness of your chicken broth and bacon)
Instructions
- In a large soup pot or Dutch oven, sauté the chopped bacon over medium heat until it’s nearly crisp. Remove any bacon you’d like to reserve for garnish and set aside. Leave the rendered bacon fat in the pot.
- Add the chopped onion to the pot and cook in the bacon grease until soft and translucent, about 3-5 minutes. Stir in the flour and cook for about 1-2 minutes, stirring constantly, to cook off the raw taste without browning.
- Add the chopped potatoes, fresh thyme sprigs, and chicken broth to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cook until the potatoes are just tender, approximately 5-7 minutes.
- Stir in the shredded chicken and corn. Continue to cook until the chicken and corn are heated through, about 3-5 minutes. Reduce the heat to low and stir in the heavy cream to taste. Bring the chowder to a gentle simmer (do not boil), then remove it from the heat.
- Serve the chowder warm, garnished with the reserved crispy bacon, sliced grape tomatoes, chopped avocado, a squirt or two of fresh lime juice (if desired), and a dusting of chopped parsley. Season with salt and freshly ground black pepper to taste.
Nutrition Information:
Yield:
6
Serving Size:
1
Amount Per Serving:
Calories: 509Total Fat: 22gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 101mgSodium: 1203mgCarbohydrates: 49gFiber: 7gSugar: 8gProtein: 33g
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