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Chicken Corn Chowder

A warm, creamy chowder featuring savory chicken, sweet corn, and hearty potatoes, all wrapped in a velvety broth for a comforting meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Use Rotisserie chicken for convenience.
  • 4 cups corn (fresh, frozen, or canned) Frozen corn works well.
  • 2 large potatoes, diced Can mash some for thicker chowder.
  • 0.5 pound bacon, diced Leave fat in pot for flavor.
  • 1 medium onion, chopped Sauté until translucent.
  • 4 cups chicken broth
  • 1 cup heavy cream
  • Salt and pepper to taste Always taste and adjust seasoning.
  • 0.25 cup green onions, sliced for garnish Adds freshness.

Method
 

Preparation
  1. In a large pot, cook the diced bacon over medium heat until crispy. Remove the bacon and set aside, leaving the fat in the pot.
  2. Add the chopped onion to the pot and sauté until translucent.
  3. Stir in the diced potatoes and corn, cooking for a few minutes.
  4. Pour in the chicken broth and bring to a boil.
  5. Reduce heat and simmer until the potatoes are tender.
  6. Add the cooked chicken and heavy cream to the pot. Stir well and season with salt and pepper.
  7. Let the chowder simmer for an additional 5-10 minutes.
  8. Serve hot, garnished with crispy bacon and green onions.

Notes

This chowder keeps well in the refrigerator for about 3-4 days. For longer storage, freeze in portions for up to 3 months. Reheat gently on the stove.