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Chicken Corn Chowder

A hearty and creamy chowder made with tender chicken and fresh corn, perfect for chilly nights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups cooked chicken, shredded
  • 4 cups corn (fresh, frozen, or canned)
  • 2 large potatoes, diced
  • 1/2 pound bacon, diced
  • 1 medium onion, chopped
  • 4 cups chicken broth
  • 1 cup heavy cream
  • Salt and pepper to taste
  • 1/4 cup green onions, sliced for garnish

Method
 

Preparation
  1. In a large pot, cook the diced bacon over medium heat until crispy. Remove 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 simmer for an additional 5-10 minutes.
  8. Serve hot, garnished with green onions and crispy bacon.

Notes

Serve your chowder in vibrant bowls for a pop of color. Pair it with some crusty bread for a crunchy texture that complements the creamy chowder perfectly. Store in the fridge for up to 3 days or freeze for up to 3 months. Reheat on low heat before serving.