Hearty Chicken Chowder with Potato, Bacon, and Corn
Velvety broth meets sweet corn, crispy bacon, and potatoes for a soul-warming treat.
There’s nothing quite like a steaming bowl of chowder to bring comfort and warmth to your table. This Chicken Chowder with Potato, Bacon, and Corn fuses the best elements of classic chowder — creamy broth, satisfying yellow potatoes, sweet corn, and salty bacon — but with the extra richness from tender shredded chicken. It’s a one-pot wonder that’s perfect for family dinners, cozy weekends, or whenever the craving hits for something both hearty and wholesome.
Why Make Chicken Chowder?
Chowder has long been a staple in American kitchens, especially in regions known for their cool climates and hearty cuisine. Typically loaded with seafood or vegetables, chowder’s characteristic creamy broth and chunky vegetables provide a rustic satisfaction. While clam chowder is iconic, chicken chowder offers a deliciously accessible alternative for those seeking a poultry-centric version. The addition of bacon and corn brings a natural sweetness and smoky complexity, making this soup a complete meal in every bite.
- Comforting and Filling: Packed with protein, vegetables, and carbs, this chowder stands alone or pairs well with a simple bread or salad.
- Seasonal Versatility: Enjoyable year-round but extra comforting in the fall and winter months.
- Customizable: Easy to adapt with your favorite vegetables or a touch of spice.
Key Ingredients Explained
Let’s break down the main components that make this chowder so special:
- Chicken: Boneless, skinless chicken thighs are ideal for their superior flavor and tenderness. Chicken breast can work too, if preferred.
- Pancetta or Bacon: Either imparts a salty richness and essential savoriness to the broth.
- Potatoes: Waxy potatoes like Yukon Gold offer creamy texture and hold their shape during simmering.
- Corn: Fresh, frozen, or canned — for that burst of sweetness and classic chowder feel.
- Aromatics: Onion, celery, and garlic set the aromatic base.
- Stock and Cream: Chicken stock provides depth; milk and cream add richness and silkiness.
Ingredient Table
| Ingredient | Quantity | Notes |
|---|---|---|
| Thick-cut bacon or pancetta | 6 ounces | Chopped, reserve some for garnish |
| Onion | 1 cup | Finely diced |
| Celery | 2 ribs | Diced |
| Garlic | 2 cloves | Minced |
| Yukon Gold potatoes | 1 1/2 pounds | Cubed |
| Chicken thighs (boneless, skinless) | 1 1/2 pounds | Trimmed and cut into large chunks |
| Chicken stock | 4 cups | Homemade or low-sodium store-bought |
| Corn (fresh, frozen, or canned) | 2 cups | Shucked from 3 ears if fresh |
| Milk | 1 cup | Whole milk preferred |
| Heavy cream | 3/4 cup | Optional but recommended |
| Butter | 2 tablespoons | For finishing and silkiness |
| Fresh herbs (thyme, parsley) | To taste | For garnish and extra flavor |
| Kosher salt and black pepper | To taste | For seasoning throughout |
Step-by-Step Cooking Instructions
- Cook the Bacon:
In a large Dutch oven or heavy-bottomed pot, cook chopped bacon or pancetta over medium heat until rendered and crisp, about 8 minutes. Transfer with a slotted spoon to a plate lined with paper towels, leaving fat in the pot for extra flavor.
- Sauté Aromatics:
Add onions and celery to the rendered fat and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook for 1 minute more, taking care not to let it burn.
- Add Potatoes and Chicken:
Stir in cubed potatoes, then nestle chicken pieces among the vegetables. Season with a generous pinch of salt and pepper.
- Add Stock and Simmer:
Pour in chicken stock, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook until chicken is cooked through and potatoes are tender, about 20 to 25 minutes.
- Shred Chicken:
Using tongs, transfer chicken to a bowl and shred into bite-sized pieces with two forks. Return shredded chicken to the pot.
- Add Corn and Finish with Dairy:
Stir in corn kernels, milk, and heavy cream. Simmer until the chowder is heated through and flavors meld, about 6 minutes. Stir in butter for silkiness and taste for seasoning, adjusting salt and pepper as needed.
- Garnish and Serve:
Ladle chowder into bowls, topping each with reserved crispy bacon and a sprinkle of fresh herbs. Serve piping hot, ideally with crusty bread for dunking.
Tips for Chowder Success
- Potato Choice Matters: Yukon Gold or other waxy potatoes provide a creamy, non-mealy texture perfect for chowder.
- Sharp Knife for Uniform Chunks: Even potato and chicken pieces ensure even cooking and an ideal eating experience.
- No Rushing the Simmer: Allowing the stock to simmer gently infuses the potatoes and chicken with flavor while developing the soup’s rich mouthfeel.
- Customize with Add-ins: Add a dash of cayenne, a spoonful of smoked paprika, or diced carrots for extra color and nutrition.
- Using Leftovers: This chowder reheats beautifully, making a perfect meal prep option for busy weeks.
Serving Suggestions
This chowder is robust enough to stand alone, but it really shines when paired with a few simple sides:
- Crusty Bread: Perfect for soaking up every last drop of the creamy broth.
- Simple Green Salad: A light, tangy salad helps balance the richness of the chowder.
- Pickled Vegetables: Their acidity provides a zingy contrast to the soup’s creaminess.
What others are reading
Storing and Reheating
Got leftovers? Store chowder in an airtight container in the refrigerator for up to 4 days. As chowder becomes thicker after chilling, thin it with a splash of chicken stock or milk while reheating over medium heat, stirring gently to prevent scorching. This chowder does not freeze well due to the dairy content; for best results, enjoy it freshly made or within a few days of preparing.
Nutritional Considerations
This chowder provides a balanced meal, combining lean protein, fiber-rich vegetables, and hearty potatoes. For those seeking to lighten it up, swap some cream with additional milk, use turkey bacon, or add extra vegetables such as carrots or bell peppers. Load up on herbs for brightness without sacrificing flavor.
Frequently Asked Questions (FAQs)
Q: Can I use rotisserie chicken instead?
A: Absolutely! Simply shred about 2 to 3 cups of cooked rotisserie chicken and add it after the potatoes are tender, simmering until heated through.
Q: Is it possible to make chowder dairy-free?
A: Yes. Substitute unsweetened plant-based milk (such as almond milk or oat milk) and use olive oil instead of butter for finishing. Creaminess may be slightly reduced, but the chowder will still be delicious.
Q: What’s the best potato variety for chowder?
A: Waxy potatoes like Yukon Gold are ideal as they hold their shape and contribute a creamy texture without becoming grainy.
Q: Can I freeze chicken chowder?
A: Chowders made with dairy often separate when thawed, changing the texture. For best quality, refrigerate and enjoy within 3–4 days, or freeze the base (without the cream), then add dairy after reheating.
Q: How do I add more vegetables?
A: Feel free to stir in diced carrots, bell peppers, or peas. Add them with the potatoes so they soften perfectly during simmering.
Expert Tips for Customization
- Level Up the Broth: Try adding a parmesan rind while simmering for added flavor, or a dash of white wine at the end for complexity.
- Looking for Smoke? Use smoked paprika or a bit of chipotle powder to intensify the smoky bacon notes.
- Chunkiness vs. Creaminess: For a thicker, creamier texture, mash a few potato pieces against the side of the pot before serving.
- Brighten Before Serving: A squeeze of lemon juice or fresh parsley stirred in right before serving cuts richness and lifts flavors.
Wrapping Up: The Ultimate Family Meal
This Chicken Chowder with Potato, Bacon, and Corn is a celebration of comfort, flavor, and homestyle cooking. Its creamy texture, chunky filling ingredients, and smoky notes make it a standout soup for chilly evenings or relaxed gatherings. Easy to prepare yet deeply satisfying, this recipe will quickly become a staple in your home kitchen. Whether served with crusty bread, simple salad, or enjoyed solo, it’s sure to warm hearts and bellies alike.
Recipe Recap
- Delivers a creamy, savory, and satisfying chowder in about an hour
- Easily customizable based on your pantry and seasonal produce
- Family favorite that keeps well for delicious leftovers
Master this chicken chowder, and you’ll have the key to comfort food happiness — one creamy spoonful at a time.
References
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