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

Scale

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

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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.