If you are craving something both comforting and packed with irresistible flavors, this Creamy Chicken Corn Chowder with Bacon and Bell Peppers Recipe is about to become your new go-to. Imagine tender chunks of chicken swimming in a luscious, creamy base dotted with sweet corn, the smoky depth of bacon, and the vibrant pop of bell peppers. Every spoonful delivers warmth and coziness, perfect for chilly days or whenever you want a satisfying meal that feels like a big, delicious hug.
Ingredients You’ll Need
Gathering these simple yet essential ingredients is your first step towards creating a chowder that balances creaminess, spice, and smoky richness perfectly. Each element plays a key role, from the crispy bacon fat that brings depth to the broth, to the bell peppers adding subtle sweetness and color that brighten every bowl.
- Bacon (5 strips): Provides savory richness and smoky flavor, plus fat for sautéing the vegetables.
- Chicken broth (4 cups): The flavorful base that forms the heart of your chowder’s liquid.
- Hot sauce (1 teaspoon): Adds a gentle kick that wakes up the palate without overpowering the creaminess.
- Worcestershire sauce (1 teaspoon): Boosts umami depth to round out the flavors finely.
- Yellow onion (1 small, diced): Builds sweetness and aroma when softened with the bacon fat.
- Butter (2 tablespoons): Enhances texture and richness when cooking the veggies.
- Jalapeno peppers (1-2, diced): Offers mild heat and a fresh peppery bite.
- Red bell pepper (3/4 cup, diced): Adds a lovely sweetness and beautiful splash of color.
- Garlic (3 cloves, minced): Deepens savory notes with its aromatic punch.
- Flour (1/3 cup): Thickens the chowder to that perfect creamy consistency.
- Half and half (2 cups): Creates a silky, indulgent texture without being overly heavy.
- Bay leaf (1): Infuses subtle fragrance that gently elevates the broth.
- Boneless, skinless chicken breast (1 lb.): Tender protein that’s easy to cook and absorbs flavors beautifully.
- Yukon gold potatoes (1 lb., diced): Provides fluffy heartiness that complements the creamy broth.
- Canned sweet kernel corn (15 oz., drained): Sweet kernels that add texture contrast and a natural sweetness.
- Cheddar cheese (1 cup shredded, optional): Melts into the chowder for an extra layer of creamy, cheesy goodness.
- Green onions (1/3 cup, diced): Fresh, crisp garnish that brightens every bite.
- Seasonings: Salt, oregano, paprika, mustard powder, chili powder, cumin, and a pinch of cayenne pepper all come together to create a perfect balance of spice and warmth.
How to Make Creamy Chicken Corn Chowder with Bacon and Bell Peppers Recipe
Step 1: Cooking the Bacon
Start by cooking the bacon slowly over low heat in a large soup pot. This method ensures the bacon becomes perfectly crispy without burning and releases flavorful drippings. Once cooked and cooled, chop the bacon to use both within the chowder and as a crispy garnish later. Keep about 2 tablespoons of the bacon fat in the pot—it’s liquid gold for sautéing your aromatics and builds incredible flavor from the very start.
Step 2: Preparing the Broth Mixture
While the bacon cooks, combine the chicken broth with hot sauce, Worcestershire sauce, and your spices: salt, oregano, paprika, mustard powder, chili powder, cumin, and cayenne pepper. Having this flavorful broth mixture ready ensures a smooth flow as you build your chowder. This blend brings a wonderful savory depth that forms the backbone of your soup.
Step 3: Sautéing the Aromatics
In the bacon drippings, soften the diced yellow onion over medium heat for about 3 minutes. Then add butter, jalapenos, red bell peppers, and minced garlic. Cook for another 3 minutes until the veggies are soft and fragrant, each adding layers of flavor and a hint of mild heat and sweetness that will awaken your taste buds.
Step 4: Making the Roux
Sprinkle in the flour and cook for about 2 minutes, stirring continuously until it starts to brown slightly. This step is crucial for thickening your chowder, giving it that classic creamy body everyone loves while imparting a subtle toasted note.
Step 5: Adding Liquids and Bay Leaf
Slowly pour in the broth mixture in small splashes while stirring constantly to avoid lumps. Then add the half and half in the same manner, creating the rich, creamy texture that makes this chowder stand out. Toss in the bay leaf and bring the pot to a boil, then immediately reduce the heat to a gentle simmer to let the flavors meld beautifully.
Step 6: Cooking the Chicken
Season the chicken breasts with salt and pepper, then gently place them in the simmering chowder. Let them cook uncovered for 15-20 minutes at a low simmer, making sure it’s a gentle bubble—this keeps the chicken tender and juicy. Once cooked, remove the chicken from the pot and let it rest while the chowder continues cooking.
Step 7: Cooking the Potatoes
Add the diced Yukon gold potatoes to the chowder and simmer uncovered for another 20-25 minutes until they become fork-tender. These potatoes add wonderful substance and soak up all the comforting flavors.
Step 8: Combining Chicken and Corn
Dice the rested chicken into bite-sized pieces and stir it into the chowder along with the drained sweet corn. Let it warm through for a couple of minutes to marry the flavors before the final touches.
Step 9: Finishing Touches with Cheese and Garnish
If using, gradually stir in shredded cheddar cheese until it melts smoothly into the chowder. Remove the bay leaf and sprinkle the chopped crispy bacon and green onions on top for vibrant color and texture. Serve it piping hot with something like Cheddar Bay Biscuits for the ultimate comforting meal.
How to Serve Creamy Chicken Corn Chowder with Bacon and Bell Peppers Recipe
Garnishes
Don’t underestimate the power of a simple garnish! Crisp bacon crumbles and freshly diced green onions offer a mix of smoky crunch and fresh brightness that elevate the creamy chowder to new heights. Sprinkle these generously right before serving to add visual appeal and flavor contrast.
Side Dishes
This chowder pairs beautifully with buttery, flaky biscuits like Cheddar Bay Biscuits or a crusty artisan bread for dipping. A light green salad with a tangy vinaigrette is a perfect balance to the chowder’s richness, rounding out a hearty meal.
Creative Ways to Present
For a fun twist, serve the chowder in hollowed-out bread bowls or mini cast iron skillets for an inviting, rustic presentation. Garnish with a swirl of sour cream, a sprinkle of smoked paprika, or a dash of fresh herbs like parsley or thyme to create a feast both for the eyes and the palate.
Make Ahead and Storage
Storing Leftovers
This creamy soup keeps brilliantly in the fridge for up to 3 days. Store it in an airtight container to preserve the fresh flavors and prevent the chowder from absorbing other odors. Before reheating, give it a good stir to reincorporate any settled ingredients.
Freezing
You can freeze this chowder, but keep in mind the creaminess might slightly separate after thawing. For best results, freeze without cheese and add shredded cheddar when reheating. Use freezer-safe containers and consume within 2 months for optimal flavor and texture.
Reheating
Reheat gently on the stove over low heat, stirring occasionally to prevent scorching and help the chowder return to its velvety texture. If the chowder thickens too much, add a splash of milk or broth to loosen it back up while warming.
FAQs
Can I make this chowder vegetarian?
Absolutely! To make a vegetarian version of the Creamy Chicken Corn Chowder with Bacon and Bell Peppers Recipe, simply omit the chicken and bacon, and use vegetable broth instead of chicken broth. You can add smoked paprika or smoked salt for that signature smoky flavor.
What kind of potatoes work best in this chowder?
Yukon gold potatoes are ideal because they hold their shape well after simmering and provide a creamy texture without becoming mushy. Russets can be used but tend to break down more and make the chowder thicker.
How spicy is this chowder?
The heat level is moderate and customizable. The jalapeno and cayenne add gentle warmth that complements the creaminess nicely without overwhelming your palate. You can adjust the amount of jalapeno or omit the cayenne if you prefer it milder.
Can leftovers be frozen with the cheese added?
It’s better to freeze the chowder without cheese because it can separate and become grainy when reheated. Add the cheddar cheese fresh when you reheat the soup for the best creamy texture.
Is the chowder thick or more broth-like?
Thanks to the flour roux and half and half, this chowder has a perfect creamy thickness that’s hearty enough to be a meal on its own but still ladleable. It’s not as thick as a stew but richer than a broth-based soup.
Final Thoughts
This Creamy Chicken Corn Chowder with Bacon and Bell Peppers Recipe is truly a heartwarming dish that never fails to impress, whether you’re cooking for family or friends. It’s got just the right balance of creamy, spicy, and smoky elements that make every bite memorable. I can’t wait for you to try making it yourself and add your own special touches to this delicious comfort food classic.
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Creamy Chicken Corn Chowder with Bacon and Bell Peppers Recipe
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This hearty Chicken Corn Chowder combines tender chicken, sweet corn, and creamy potatoes in a savory broth enriched with bacon drippings and a touch of spice. Perfect for a comforting meal, this chowder features layers of flavor from sautéed vegetables, aromatic spices, and optional cheddar cheese, delivering a rich and satisfying bowl.
Ingredients
Meat and Broth
- 5 strips bacon (drippings reserved)
- 1 lb. boneless/skinless chicken breast (or 2 cups leftover/rotisserie chicken)
- 4 cups chicken broth
Vegetables and Aromatics
- 1 small yellow onion, diced
- 1–2 jalapeno peppers, diced
- 3/4 cup red bell pepper, diced
- 3 cloves garlic, minced
- 1 lb. Yukon gold potatoes, diced
- 1 (15 oz.) can sweet kernel corn, drained
- 1/3 cup green onions, diced
Dairy and Fats
- 2 tablespoons butter
- 2 cups half and half
- 1 cup cheddar cheese, shredded (optional)
Seasonings
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- 1 bay leaf
- ½ teaspoon salt
- ½ teaspoon oregano
- ½ teaspoon paprika
- ½ teaspoon mustard powder
- ½ teaspoon chili powder
- ½ teaspoon cumin
- 1 pinch Cayenne pepper
- Salt and pepper, to taste
- 1/3 cup flour
Instructions
- Cook the bacon: In a 4.5-quart soup pot, cook the bacon slowly over low heat until crisp. Remove and set aside to cool, then chop. Reserve 2 tablespoons of bacon drippings in the pot.
- Prepare broth mixture: In a large measuring cup, combine chicken broth, hot sauce, Worcestershire sauce, and all seasonings (except additional salt and pepper). Set aside. Measure all other ingredients before starting cooking; do not dice potatoes until ready to use.
- Sauté vegetables: Over medium heat, add diced onions to the reserved bacon drippings and cook for 3 minutes until softened. Add butter, jalapenos, red bell peppers, and minced garlic, continuing to soften for another 3 minutes.
- Make roux: Sprinkle flour over the softened vegetables and cook for 2 minutes, stirring constantly, until it begins to brown slightly and forms a thick paste.
- Add liquids and simmer: Gradually add the broth mixture in small splashes, stirring constantly to avoid lumps. Then add half and half similarly. Add the bay leaf and bring the mixture to a boil, then reduce heat to a simmer.
- Cook chicken: Slice chicken breasts in half lengthwise and season both sides with salt and pepper. Add chicken to the simmering chowder and cook gently, uncovered, for 15-20 minutes until fully cooked but tender. Remove chicken and let rest.
- Cook potatoes: Add diced potatoes to the simmering chowder and cook uncovered for 20-25 minutes, or until potatoes are fork-tender.
- Combine chicken and corn: Dice the rested chicken and add it to the chowder along with the drained corn. Heat through for 1-2 minutes, then reduce heat to low.
- Add cheese and finish: Gradually stir in shredded cheddar cheese (if using) until melted and smooth. Remove the bay leaf. Garnish with chopped bacon and green onions. Serve hot, ideally with Cheddar Bay Biscuits.
Notes
- Using leftover or rotisserie chicken speeds up the cooking process.
- For a thicker chowder, adjust flour quantity slightly or simmer longer.
- The type and amount of jalapeno can be adjusted for preferred spice level.
- Draining the canned corn prevents watery chowder; fresh or frozen corn can be substituted.
- Cheddar cheese is optional but adds richness and flavor depth.
- Low and slow cooking of chicken ensures tenderness and prevents toughness.
