Welcome to the epitome of summer comfort food: a rich, flavorful Chicken Corn Chowder with Smoky Bacon. This isn’t just any soup; it’s a culinary embrace that perfectly balances hearty textures with a refreshing lightness, making it ideal for those long, warm evenings when you crave something substantial yet not overwhelming. Imagine sweet, sun-ripened corn mingling with tender shredded chicken, creamy potatoes, and the undeniable savory depth of crispy bacon – a symphony of flavors in every spoonful.
Bacon holds a special place in our kitchen, a staple that transforms ordinary meals into extraordinary experiences. Its distinct salty, smoky profile isn’t just for weekend breakfasts; it’s a secret weapon that elevates countless dishes, and this **Bacon Chicken Corn Chowder** is a prime example. The rendered bacon fat forms the flavorful foundation, while the crisp bits become a delightful garnish, adding texture and a burst of umami that truly makes this chowder sing.
Why This Chicken Corn Chowder Will Be Your New Favorite
- Celebrate Fresh Sweet Corn: Beyond the classic corn on the cob, this chowder offers a vibrant and delicious way to enjoy the season’s bounty. The natural sweetness of fresh corn truly shines, making every bite a taste of summer.
- Unmatched Flavor from Bacon: The inclusion of crispy bacon isn’t merely an addition; it’s a flavor cornerstone. It infuses the entire dish with a smoky, savory richness (umami) that is simply irresistible, setting this chowder apart.
- A Complete Meal in One Bowl: With the generous addition of tender chicken, this chowder transcends the typical side dish and transforms into a satisfying, standalone meal. It’s perfect for busy weeknights or a relaxed family dinner.
- Refresh Your Summer Menu: If you’re looking to break away from traditional grilled meals and elevate your summer dining, this flavorful and comforting chowder is the perfect solution. It offers warmth without heaviness, a delightful paradox.
While the term “chowder” often conjures images of creamy seafood delights, its essence truly lies in its hearty, chunky, and rich consistency, traditionally featuring ingredients like onions and potatoes. Our Chicken Corn Chowder embraces this spirit, reimagining the classic for those who prefer land-based flavors. Especially during the peak of corn season, when golden cobs are abundant and sweet, this version, brimming with tender potatoes, savory bacon, and succulent chicken, becomes an absolutely delicious and universally appealing alternative to its seafood counterparts.
Key Ingredients for an Unforgettable Chowder
The magic of this creamy chicken corn chowder lies in its simple yet high-quality ingredients. Choosing them wisely will significantly impact the final flavor and texture of your soup. Here’s what makes this recipe truly special:
- Fresh, Sweet Corn: If possible, use fresh corn cut directly from the cob during peak season. Its natural sugars and crisp texture are unparalleled. Frozen corn is a perfectly acceptable substitute when fresh is unavailable, ensuring you can enjoy this chowder year-round.
- Smoky Bacon: Thick-cut bacon will yield more rendered fat and substantial crispy bits, which are essential for both flavor foundation and garnish. Don’t discard that precious bacon grease – it’s the secret to a rich, savory base.
- Waxy Potatoes: Yukon Gold or red potatoes are ideal. They hold their shape well during simmering, contributing a delightful creaminess without becoming overly mushy. Avoid starchy potatoes like Russets, which can break down too much.
- Tender Chicken: Shredded cooked chicken is perfect. A rotisserie chicken offers a fantastic shortcut, providing flavorful, moist meat with minimal effort. Leftover roasted or poached chicken breast can also be used.
- Aromatics: A simple chopped onion forms the aromatic base, sautéed in the bacon fat to release its sweet essence.
- Thickening Agent: All-purpose flour is used to create a light roux, which gives the chowder its characteristic comforting thickness without being too heavy.
- Rich Broth: High-quality chicken broth forms the liquid base, contributing depth and savory notes. Adjust salt later, as broths vary in sodium content.
- Creamy Finish: Heavy cream adds luxurious richness and a silky texture to the chowder, transforming it into a truly indulgent dish.
- Fresh Herbs & Garnishes: Fresh thyme sprigs infuse the broth, while a vibrant array of garnishes like chopped parsley, ripe avocado, grape tomatoes, and a squeeze of lime juice add brightness, color, and a final burst of flavor.
Crafting Your Perfect Chicken Corn Chowder: A Step-by-Step Guide
Making this hearty chowder is a rewarding process, and each step builds on the last to create a harmonious blend of flavors. Follow these detailed instructions for a truly spectacular result.
- Cook the Bacon and Build the Flavor Foundation: Begin by dicing your bacon into small pieces. In a large, heavy-bottomed soup pot or Dutch oven, cook the bacon over medium heat until it’s wonderfully crisp. This process renders out the flavorful fat, which is crucial for our chowder’s base. Once crispy, use a slotted spoon to remove the bacon bits and set them aside. You’ll use these as a delicious garnish later, but be sure to leave the rendered bacon fat in the pot – it’s liquid gold for flavor!
- Sauté Aromatics and Create the Roux: Into the warm bacon fat, add your chopped onion. Sauté, stirring occasionally, until the onion becomes translucent and softened, which usually takes about 3-5 minutes. This step develops a sweet, aromatic base. Next, sprinkle the flour over the softened onions and stir continuously for about 1-2 minutes. This creates a roux, cooking off the raw flour taste and preparing it to thicken our chowder. Be careful not to let the flour brown; we want a light, creamy chowder, not a dark stew.
- Simmer Potatoes to Tender Perfection: Pour in the chicken broth, then add the peeled and chopped potatoes and the fresh thyme sprigs. Bring the mixture to a gentle boil, then immediately reduce the heat to a simmer. Let it cook, uncovered, for about 10-15 minutes, or until the potatoes are just fork-tender. This ensures they are soft enough to contribute to the chowder’s texture but still hold their shape.
- Incorporate Chicken and Corn: Once the potatoes are tender, stir in the shredded chicken and the fresh (or frozen) corn. Continue to simmer for another 5-7 minutes, just long enough for the chicken and corn to heat through thoroughly. At this point, you’ll see the chowder starting to come together beautifully.
- Achieve Creamy Richness and Finish: Reduce the heat to low. Gently stir in the heavy cream. The amount of cream can be adjusted to your personal preference for richness. Allow the chowder to gently simmer for a few more minutes, ensuring it’s heated through but avoid bringing it to a rolling boil after adding the cream, as this can cause it to separate. Remove the thyme sprigs before serving.
- Garnish and Serve: Ladle the hot chowder into bowls. Now for the final flourish! Garnish generously with the reserved crispy bacon bits, fresh grape tomato halves, chunks of ripe avocado, and a dusting of freshly chopped parsley. For an extra bright kick, a squirt or two of fresh lime juice is highly recommended. Season with freshly ground black pepper and a pinch of salt to taste, depending on the saltiness of your broth and bacon. Serve immediately and savor every spoonful!
Every August, as the Indiana sweet corn reaches its prime, I find myself eagerly reaching for this Bacon Chicken Corn Chowder recipe. It’s a wonderful departure from our usual grilled summer fare, offering a comforting yet vibrant alternative. My trips to the local produce stand become a delightful ritual, specifically for the locally grown “gourmet” sweet corn – bi-colored, incredibly tender, and oh-so-sweet. We enjoy it in countless ways: straight off the cob, tossed into fresh salads, and, of course, as the star of this delectable summer chowder.
While I often pair corn with cilantro and a squeeze of lime, this time, I opted for a slightly different, equally enchanting flavor profile. Fresh sprigs of thyme infused the broth with an earthy, aromatic note, perfectly complementing the sweetness of the corn. For garnishes, I brightened the bowls with a sprinkle of fresh parsley, creamy chunks of ripe avocado, and juicy grape tomato halves. But let’s not forget the hero of the dish – the bacon! Both cooked into the chowder and generously crumbled on top, its smoky, salty crunch is an indispensable component, truly defining the character of this incredible corn chowder.
Customizing Your Chowder: Tips & Variations
This Chicken Corn Chowder recipe is wonderfully versatile, allowing for various customizations to suit your taste or dietary needs. Don’t be afraid to experiment!
- Spice It Up: For a touch of heat, add a pinch of cayenne pepper, a dash of your favorite hot sauce, or finely diced jalapeños (seeded for less heat) along with the onions.
- Herb Alternatives: While thyme is fantastic, you could also experiment with other fresh herbs like chives, a hint of rosemary, or fresh cilantro (especially if you enjoy a more Southwestern flavor profile).
- Add More Veggies: Feel free to toss in other summer vegetables like diced bell peppers, zucchini, or even a handful of spinach during the last few minutes of cooking.
- Cheesy Indulgence: Stir in a handful of shredded cheddar cheese or Monterey Jack at the very end, just until it melts, for an extra layer of creamy, savory goodness.
- Vegetarian Option: To make this chowder vegetarian, simply omit the bacon and chicken. Sauté the onions in olive oil or butter, use vegetable broth, and consider adding smoked paprika for a hint of smoky flavor. You could also use plant-based bacon alternatives.
- Thicker Consistency: If you prefer an even thicker chowder, you have a couple of options. You can mash some of the cooked potatoes against the side of the pot with a fork to release their starches, or create a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and stir it into the simmering chowder until it thickens.
Serving and Storage Suggestions
This homemade chicken corn chowder is a complete meal on its own, but a few accompaniments can make it even more delightful. Serve it with crusty bread or warm cornbread for dipping, or a light, crisp green salad to balance the richness. For dessert, something fresh and fruity would be perfect.
Leftovers of this chowder are fantastic! Store any remaining chowder in an airtight container in the refrigerator for up to 3-4 days. When reheating, do so gently over low heat on the stovetop, stirring frequently, or in the microwave. If the chowder has thickened too much in the fridge, you can thin it with a splash of milk, cream, or chicken broth as it reheats. We generally do not recommend freezing cream-based soups as the texture can change upon thawing and reheating.
Frequently Asked Questions
Chowder is traditionally characterized as a thick, rich, and hearty soup, often chunky with ingredients like potatoes, onions, and various proteins. Historically, many chowders were seafood-based, such as the famous clam chowder, but modern variations embrace a wider range of ingredients. The name itself is believed to originate from the French cooking pot, the chaudière, used by fishermen to cook their stews.
The primary distinction between a chowder and a typical soup lies in their texture and consistency. Soups are generally thinner and lighter, offering a more fluid experience. Chowders, on the other hand, are known for their substantial thickness, often achieved through a roux, mashed potatoes, or cream. They also feature larger, more discernible chunks of ingredients, particularly potatoes and the main protein, making them a heartier and more robust meal.
There are several effective ways to thicken a corn chowder. One popular method is to mash some of the cooked potatoes directly in the pot; the starches released will naturally thicken the soup. Another common technique, and the one employed in this particular recipe, is using a roux (a mixture of fat and flour). If you opt for a cornstarch slurry (cornstarch whisked with a small amount of cold liquid), it’s best to whisk it into the cream before adding it to the hot chowder. Pour the cream-cornstarch mixture into the simmering chowder, whisking constantly to prevent lumps, then bring it to a gentle boil while stirring until it reaches your desired thickness. For this recipe, the flour addition early on ensures a perfectly thick and creamy consistency, so no further intervention is typically needed.
Absolutely! While fresh corn during its peak season offers an unparalleled sweetness and crispness, high-quality frozen corn is an excellent and convenient substitute. There’s no need to thaw it before adding to the chowder; just toss it in directly from the freezer. It will heat through and soften beautifully in the hot broth.
For chowder, waxy potatoes like Yukon Gold or red potatoes are generally recommended. These varieties hold their shape well during simmering, providing those delightful chunky textures without breaking down into a complete mash. Starchy potatoes like Russets can become too mealy and dissolve more easily, which might be desirable if you want a very smooth chowder, but for a classic chunky chowder, stick to waxy varieties.
More Irresistible Bacon Recipes:
- Bacon Wrapped Scallops
- Green Bean Bundles
- Brie BLT
- Broccoli Salad with Bacon
- Spinach Salad with Bacon
- Candied Bacon
- Bacon Wrapped Beef Tenderloin
Other Delightful Summer Soup Recipes You May Enjoy:
- Summer Minestrone from Simply Recipes
- Cantaloupe Gazpacho from Teaspoon of Spice
- Tomato and Watermelon Gazpacho from Love & Olive Oil
- Watermelon Gazpacho
- Classic Gazpacho
- More Soup Recipes
Stay in touch through social media @ Instagram, Facebook, and Pinterest. Don’t forget to tag me when you try one of my recipes! And if you love the results, please give it a 5-star rating in the recipe card.
Bacon Corn Chowder
20 minutes
30 minutes
50 minutes
6 servings
A delicious summer chowder adapted from Sunset Magazine
Ingredients
- 3 slices bacon, chopped (may want to use an extra slice or two to garnish)
- 1 onion, chopped (white or yellow)
- 3 tablespoons flour
- 1 pound potatoes, peeled and chopped (waxy potatoes like Yukon Gold work best)
- 3-4 sprigs of fresh thyme
- 6 cups chicken broth
- 4 cups shredded chicken (for a shortcut use a rotisserie chicken)
- 4 cups corn, cut from the cob or (frozen may be substituted)
- ½ cup heavy cream
- Grape tomatoes, sliced
- 1 avocado, pitted, peeled and chopped
- 2 limes, cut into wedges, optional
- Fresh parsley, chopped
- Freshly ground black pepper
- Salt to taste if needed (depends on saltiness of your chicken broth)
Instructions
- Saute the bacon until it’s nearly crisp. Remove any you’d like to reserve for garnish.
- Add onion and cook until soft, about 3 minutes. Add the flour and stir to cook off the raw taste without browning, for about a minute or two.
- Add potatoes, thyme, and chicken broth. Bring to a boil. Reduce heat and simmer until potatoes are just tender about 5 minutes.
- Add the chicken and corn and cook till hot. Reduce heat to low and add cream to taste. Bring to a simmer, then remove from heat.
- Serve garnished with tomatoes, avocado, reserved bacon, a squirt or two of lime juice if desired, and a dusting of chopped parsley, salt, and pepper to taste.
Nutrition Information:
Yield:
6
Serving Size:
1
Amount Per Serving:
Calories: 509Total Fat: 22gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 101mgSodium: 1203mgCarbohydrates: 49gFiber: 7gSugar: 8gProtein: 33g
HOW MUCH DID YOU LOVE THIS RECIPE?
Please leave a comment on the blog or share a photo on Pinterest