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Chicken Corn Chowder

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This Chicken Corn Chowder recipe has chicken, potatoes, and corn in the most flavorful broth! It’s garnished with bacon and green onions and is loaded with flavor!

Ingredients

Scale
  • 5 strips bacon (drippings reserved)
  • 4 cups chicken broth
  • 1 teaspoon hot sauce
  • 1 teaspoon Worcestershire sauce
  • 1 small yellow onion (diced)
  • 2 tablespoons butter
  • 1–2 jalapeno peppers (diced)
  • 3/4 cup red bell pepper (diced)
  • 3 cloves garlic (minced)
  • 1/3 cup flour
  • 2 cups half and half
  • 1 bay leaf
  • 1 lb. boneless/skinless chicken breast (or 2 cups leftover/rotisserie chicken)
  • Salt/Pepper
  • 1 lb. Yukon gold potatoes (diced)
  • 1 (15 oz.) can sweet kernel corn (drained. see notes)
  • 1 cup cheddar cheese (shredded (Optional.))
  • 1/3 cup green onions (diced)
  • ½ teaspoon EACH: salt, oregano, paprika, mustard powder, chili powder, cumin
  • 1 pinch Cayenne Pepper

Instructions

  1. Cook the bacon in a 4.5-quart soup pot slowly over low heat. (I cut my bacon in half, its easier to fit it in the pan and have it cook evenly.) Once cooked, set aside and chop once cooled.
  2. While the bacon cooks: Combine the chicken broth, hot sauce, Worcestershire sauce, and seasonings in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning. Dont cut potatoes until ready to use.
  3. Leave 2 tbsp. bacon drippings in the pot. Add the onions and soften over medium heat for 3 minutes. Add the butter, jalapeno peppers, bell peppers, and garlic. Soften for 3 more minutes.
  4. Add the flour and cook for 2 minutes, until it begins to brown.
  5. Add the chicken broth mixture (from step 2), in small splashes, stirring continuously. Add the half and half in the same manner. Add the bay leaf. Bring to a boil, then reduce to a simmer.
  6. Cut the chicken in half lengthwise and season each side with salt and pepper. Add it to the chowder and bubble very gently, uncovered, until the chicken is cooked through, 15-20 minutes. (Do this gently or the chicken will be tough.) Remove and let rest.
  7. Add the diced potatoes and simmer uncovered until fork tender, another 20-25 minutes or so.
  8. Dice the chicken and add it to the chowder along with the corn. Let it heat through for 1-2 minutes, then reduce heat to low.
  9. Gradually stir in the cheese until melted (if using). Remove the bay leaf. Garnish with chopped bacon and green onions. Serve with Cheddar Bay Biscuits!

Nutrition

Find it online: https://ingredientidea.com/chicken-corn-chowder-smoked-rotisserie-recipe/