Creamy Chicken and Corn Chowder

This hearty chicken corn chowder combines tender chicken, golden potatoes, and sweet corn in a rich, seasoned broth. It is a filling meal that works well for cold weather and can be easily prepared using fresh or pre-cooked chicken.

List of ingredients

• 5 strips turkey bacon – drippings reserved for the base.
• 4 cups chicken broth – used for the liquid foundation.
• 1 teaspoon hot sauce – adds a subtle depth of flavor.
• 1 teaspoon Worcestershire sauce – enhances the savory notes.
• 1 small yellow onion – diced finely.
• 2 tablespoons butter – for sautéing vegetables.
• 1-2 jalapeno peppers – diced for mild heat.
• 3/4 cup red bell pepper – diced for color and flavor.
• 3 cloves garlic – minced finely.
• 1/3 cup flour – used to create the thickening roux.
• 2 cups half and half – provides the creamy consistency.
• 1 bay leaf – added during simmering.
• 1 lb. boneless/skinless chicken breast (or 2 cups leftover/rotisserie chicken) – main protein source.
• Salt and Pepper – to taste for seasoning.
• 1 lb. Yukon gold potatoes – diced into small cubes.
• 1 (15 oz.) can sweet kernel corn – drained.
• 1 cup cheddar cheese – shredded, optional for extra richness.
• 1/3 cup green onions – diced for garnish.
• 1/2 teaspoon salt – for flavor balance.
• 1/2 teaspoon oregano – adds herbal notes.
• 1/2 teaspoon paprika – for smoky color.
• 1/2 teaspoon mustard powder – acts as a flavor enhancer.
• 1/2 teaspoon chili powder – adds warmth.
• 1/2 teaspoon cumin – provides earthy undertones.
• 1 pinch Cayenne Pepper – for a slight kick.

step-by-step instructions

1. Cook the Turkey Bacon: Place turkey bacon in a 4.5-quart soup pot over low heat. Cook slowly until crisp, then remove and chop into small pieces once cooled.
2. Prepare the Broth Base: While the bacon cooks, combine chicken broth, hot sauce, Worcestershire sauce, and all seasonings in a large measuring cup. Prepare and dice all other vegetables, but wait to cut potatoes until the moment they are needed.
3. Sauté Aromatics: Retain 2 tablespoons of turkey bacon drippings in the pot. Add diced onions and soften over medium heat for 3 minutes, then stir in butter, jalapenos, red bell peppers, and minced garlic for another 3 minutes.
4. Create the Roux: Stir the flour into the vegetable mixture. Cook for approximately 2 minutes, stirring constantly until the flour begins to brown slightly.
5. Build the Liquid Base: Gradually pour the chicken broth mixture into the pot in small splashes, stirring continuously to prevent lumps. Stir in the half and half and add the bay leaf, bringing the mixture to a boil before reducing it to a simmer.
6. Poach the Chicken: Slice chicken breasts in half lengthwise and season with salt and pepper. Add them to the simmering broth and cook gently, uncovered, for 15-20 minutes until cooked through. Remove the chicken from the pot and let it rest.
7. Cook the Potatoes: Add the diced potatoes to the simmering broth. Continue to simmer uncovered for 20-25 minutes or until the potatoes are fork-tender.
8. Combine Final Ingredients: Dice the rested chicken and return it to the pot along with the drained corn. Heat through for 1-2 minutes, then reduce the heat to low.
9. Finish and Garnish: Gradually stir in shredded cheddar cheese if using, until fully melted. Remove the bay leaf and garnish each serving with chopped turkey bacon and diced green onions.

Flavor Customization and Adjustments

Managing the Heat Level

To reduce the spiciness, remove the white membrane and seeds from the jalapeno before dicing. For an even milder version, you can substitute the jalapeno entirely with a green bell pepper. If you prefer more heat, increase the pinch of cayenne pepper or add more hot sauce to the broth mixture.

Enhancing the Creaminess

While half and half provides a balanced richness, you can substitute it with heavy cream for a denser, more indulgent texture. If you prefer a lighter soup, use whole milk, although this will result in a thinner consistency. To thicken a milk-based version, allow the soup to simmer slightly longer before adding the dairy.

Using Different Pepper Combinations

Red bell peppers provide a sweet contrast to the savory broth, but orange or yellow peppers work equally well. Adding a mix of multicolored peppers increases the visual appeal of the chowder. Ensure all peppers are diced to a similar size to ensure even cooking.

Ingredient Substitutions and Alternatives

Alternative Potato Choices

Yukon Gold potatoes are ideal because they hold their shape while becoming creamy. Red potatoes are the best substitute as they also resist falling apart during simmering. Avoid using russet potatoes, as they tend to disintegrate and can make the chowder overly grainy.

Corn Variety Options

Canned sweet corn is convenient, but frozen corn is a great alternative that often tastes fresher. If using fresh corn cut from the cob, add it at the same time as the potatoes to ensure it cooks through completely. Ensure frozen corn is thawed or rinsed before adding it to the pot.

Utilizing Pre-Cooked Chicken

Using rotisserie or leftover chicken significantly reduces the active cooking time. Instead of poaching raw chicken in the broth, simply dice the pre-cooked meat and add it during the final heating step with the corn. This prevents the pre-cooked meat from becoming overcooked and tough.

Dairy-Free Cream Alternatives

For a dairy-free version, replace the half and half with full-fat canned coconut milk or a cashew-based cream. These alternatives provide the necessary thickness and richness without the use of animal dairy. Use a plant-based butter substitute when sautéing the vegetables for a completely dairy-free experience.

Selecting the Best Cheese

Extra sharp cheddar cheese provides the most punchy flavor to contrast the sweet corn. For a smoother melt, grate the cheese from a block rather than using pre-shredded bags. Pre-shredded cheeses often contain potato starch or cellulose, which can prevent a perfectly smooth melt in the soup.

Advanced Cooking Techniques

Perfecting the Roux

The roux is the combination of fat and flour that thickens the chowder. It is important to cook the flour for at least two minutes to eliminate the raw flour taste. Stir constantly to ensure the flour does not burn, which would introduce a bitter flavor to the entire pot.

Gentle Poaching for Tender Chicken

Simmering the chicken gently rather than boiling it prevents the proteins from tightening and becoming rubbery. Keep the heat at a low bubble and avoid stirring the chicken aggressively. Allowing the meat to rest after cooking ensures the juices redistribute, keeping the chicken moist.

Preventing Potato Overcooking

Potatoes should be simmered just until they are fork-tender. Overcooking them causes them to break down, which may thicken the soup further but ruins the chunky texture of a traditional chowder. Remove the pot from the heat immediately once the potatoes reach the desired tenderness.

Controlling Soup Consistency

The consistency of the chowder thickens as it simmers and reduces. If the soup becomes too thick, stir in small amounts of additional chicken broth until the desired thickness is reached. Conversely, if it is too thin, allow it to simmer uncovered for an extra 10-15 minutes before adding the dairy.

Serving and Pairing Suggestions

Complementary Bread Pairings

A crusty baguette or warm garlic bread is ideal for soaking up the creamy broth. Cheddar bay biscuits provide a savory, cheesy complement that mirrors the flavors inside the chowder. Cornbread is another classic pairing that enhances the sweetness of the corn in the recipe.

Adding Fresh Side Salads

Because the chowder is rich and creamy, a crisp side salad provides a necessary acidic balance. A simple arugula salad with a lemon vinaigrette or a classic garden salad with balsamic dressing works best. Avoid creamy dressings for the side salad to prevent the meal from feeling too heavy.

Creative Garnish Ideas

Beyond turkey bacon and green onions, a sprinkle of fresh parsley or chives adds a bright, herbal note. A dollop of sour cream or a swirl of heavy cream on top of each bowl creates a professional presentation. For those who enjoy spice, a few slices of fresh jalapeno on top add a fresh heat.

Storage and Reheating Guidelines

Proper Refrigeration

Store the leftover chowder in airtight containers in the refrigerator for up to three days. To prevent a skin from forming on the surface, press a piece of parchment paper directly onto the top of the soup before sealing the lid. Ensure the soup has cooled slightly before placing it in the fridge to avoid condensing moisture.

Freezing Instructions

This chowder can be frozen for up to three months, though dairy-based soups can sometimes separate. For the best results, freeze the soup in individual portions using leak-proof containers. Leave a small amount of headspace at the top of the container to allow for expansion during the freezing process.

Reheating for Best Quality

Reheat the chowder slowly over low to medium heat on the stovetop. If the soup appears to have separated or thickened too much, stir in a tablespoon of milk or broth to restore the creamy emulsion. Avoid microwaving on high heat, as this can cause the dairy to curdle or the potatoes to burst.

Make-Ahead Strategies

Preparing the Flavor Base

You can prepare the vegetable sauté and the roux up to 24 hours in advance. Store this concentrated base in the refrigerator and simply add the broth and dairy when you are ready to cook the full soup. This reduces the active time spent at the stove on the day of serving.

Pre-Cutting Ingredients

Diced onions, peppers, and garlic can be prepped and stored in airtight containers for several days. While potatoes should be cut immediately before use to prevent browning, other aromatics can be handled early. This organization makes the actual cooking process much faster and more efficient.

Troubleshooting Common Issues

Solving a Too-Thin Consistency

If the chowder is too thin after adding the ingredients, you can create a small additional slurry of cornstarch and water. Stir one teaspoon of cornstarch into a tablespoon of cold water and whisk it into the simmering soup. Let it cook for two minutes to allow the thickening agent to activate.

Fixing an Overly Thick Soup

An overly thick chowder usually results from too much reduction or the potatoes breaking down. Stir in chicken broth or water one-fourth cup at a time until the texture is smooth. Adding a splash of half and half can also thin the soup while maintaining the creamy flavor profile.

Correcting a Salty Broth

If the broth becomes too salty, adding a peeled, halved raw potato and simmering it for 10 minutes can help absorb some of the excess salt. Alternatively, stirring in a small amount of unsalted cream or more half and half can dilute the saltiness. Always taste the soup before adding the final salt seasoning.

Preventing Grainy Texture

Graininess often occurs if the cheese is added to a boiling pot, causing the proteins to clump. Ensure the heat is reduced to low before gradually stirring in the shredded cheese. Using high-quality cheese grated from a block also ensures a smoother integration into the broth.

Frequently Asked Questions

Can I make this in a slow cooker?

Yes, you can adapt this for a slow cooker. Sauté the turkey bacon and vegetables in a pan first to develop flavor, then transfer everything except the dairy and cheese to the Crockpot. Cook on low for 6-8 hours, stirring in the cream and cheese during the final 30 minutes of cooking.

How do I make the chowder less spicy?

The primary sources of heat are the jalapenos and cayenne pepper. To reduce spice, omit the cayenne and remove all seeds and membranes from the jalapeno. Replacing the jalapeno with a mild green bell pepper will remove the heat entirely while keeping the vegetable texture.

Can I use frozen corn instead of canned?

Frozen corn is an excellent substitute and often provides a better texture than canned varieties. Add the frozen corn during the final heating stage along with the diced chicken. There is no need to thaw the corn beforehand, as it will heat through quickly in the simmering broth.

What is the best chicken for this recipe?

Fresh boneless, skinless chicken breasts provide the cleanest flavor and best texture when poached directly in the broth. However, rotisserie chicken is a convenient option for a faster meal. If using rotisserie chicken, ensure it is skinless and shredded or diced into bite-sized pieces.

Creamy Chicken and Corn Chowder

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• Author: alyssabennett
• Total Time: 75 minutes
• Yield: 6 servings 1x
• Diet: General

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Description

This Chicken Corn Chowder recipe has chicken, potatoes, and corn in the most flavorful broth! It’s garnished with turkey bacon and green onions and is loaded with flavor!

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Ingredients

Scale 1x2x3x

• 5 strips turkey bacon (drippings reserved)
• 4 cups chicken broth
• 1 teaspoon hot sauce
• 1 teaspoon Worcestershire sauce
• 1 small yellow onion (diced)
• 2 tablespoons butter
• 1–2 jalapeno peppers (diced)
• 3/4 cup red bell pepper (diced)
• 3 cloves garlic (minced)
• 1/3 cup flour
• 2 cups half and half
• 1 bay leaf
• 1 lb. boneless/skinless chicken breast (or 2 cups leftover/rotisserie chicken)
• Salt/Pepper
• 1 lb. Yukon gold potatoes (diced)
• 1 (15 oz.) can sweet kernel corn (drained)
• 1 cup cheddar cheese (shredded, microbial rennet)
• 1/3 cup green onions (diced)
• ½ teaspoon salt
• ½ teaspoon oregano
• ½ teaspoon paprika
• ½ teaspoon mustard powder
• ½ teaspoon chili powder
• ½ teaspoon cumin
• 1 pinch Cayenne Pepper

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Instructions

1. Step: Cook the turkey bacon in a 4.5-quart soup pot slowly over low heat. Once cooked, set aside and chop once cooled.
2. Step: Combine the chicken broth, hot sauce, Worcestershire sauce, and seasonings in a large measuring cup with a spout and set aside.
3. Step: Leave 2 tbsp. turkey bacon drippings in the pot. Add the onions and soften over medium heat for 3 minutes. Add the butter, jalapeno peppers, bell peppers, and garlic. Soften for 3 more minutes.
4. Step: Add the flour and cook for 2 minutes, until it begins to brown.
5. Step: Add the chicken broth mixture, in small splashes, stirring continuously. Add the half and half in the same manner. Add the bay leaf. Bring to a boil, then reduce to a simmer.
6. Step: Cut the chicken in half lengthwise and season each side with salt and pepper. Add it to the chowder and bubble very gently, uncovered, until the chicken is cooked through, 15-20 minutes. Remove and let rest.
7. Step: Add the diced potatoes and simmer uncovered until fork tender, another 20-25 minutes or so.
8. Step: Dice the chicken and add it to the chowder along with the corn. Let it heat through for 1-2 minutes, then reduce heat to low.
9. Step: Gradually stir in the cheese until melted (if using). Remove the bay leaf. Garnish with chopped turkey bacon and green onions.

Notes

The longer this soup simmers, the thicker it gets. Heavy cream can be used instead of half and half for extra richness. Red potatoes are a great substitute for Yukon Gold. Store in the refrigerator for up to 3 days or freeze for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 526 kcal
• Sugar: 8 g
• Sodium: 1225 mg
• Fat: 30 g
• Saturated Fat: 15 g
• Unsaturated Fat: 12 g
• Trans Fat: 0.2 g
• Carbohydrates: 36 g
• Fiber: 4 g
• Protein: 30 g
• Cholesterol: 121 mg