• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Mandy Jackson logo

  • Recipes
  • Our Home
  • Kitchen Favorites
  • About
    • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Our Home
  • Kitchen Favorites
  • About
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Chicken Corn Chowder

    Feb 22, 2017 · 2 Comments

    Do you ever accidentally over-buy sale produce? You get home from the grocery store feeling like the responsible, money-saving adult that you are only to look in your pantry and realize that you have neither the space to store, nor the willpower to consume the 10-pounds of sweet potatoes you just bought. But the whole bag was $2.99! You didn't want to lose money by not buying it.

    I get that. I am a compulsive clearance produce purchaser. I am also a person who strongly dislikes letting food go to waste. Combine these traits, and you can bet I've had coleslaw with dinner for a week straight, apples in and on everything, and maybe even broccoli for breakfast a time or two.

    I'll admit that not all of my last ditch produce concoctions have been delicious (or even edible... I'm looking at you, lentil loaf), but here's one that pretty much guarantees I will stock my freezer with corn anytime the opportunity presents itself: Chicken Corn Chowder.

    Chicken Corn Chowder in Dutch oven and bowls

    You begin this soup by cooking bacon, which is unarguably the best way to start any recipe.

    Rendered bacon fat in Dutch oven

    Then you brown chicken in the bacon fat. Then you add onions, celery, and carrots to the bacony chicken fat that's now in your pot. Next, you add garlic. Because garlic belongs in just about everything. Then comes the diced potatoes and corn.

    Diced celery, carrots, onion, garlic, and redskin potatoes

    The whole thing is then covered with water, and simmers away until it's all cooked and flavorful and delicious. Finally, you add cream. Because you just can't have chowder without it. And top your bowl with the bacon you cooked, of course. And scallions. Maybe some cheddar cheese, too.

    Chicken Corn Chowder in bowls topped with bacon and scallions

    My love for soup is largely based on it being a vessel for toppings.

    Chicken Corn Chowder

    • Servings: 6-8
    • Time: 1 hour
    • Print

    Ingredients

    • 1 tablespoon olive oil
    • 4 strips bacon, diced
    • 2 pounds boneless, skinless chicken thigh
    • 1 medium onion, diced
    • 2 carrots, cut into 1/4 inch rounds
    • 2 celery stalks, cut into 1/4 inch slices
    • 2 garlic cloves, minced
    • 1 pound redskin potatoes, cut into 1/2 inch squares (about 3-4 medium potatoes)
    • 1 pound corn kernels, fresh or frozen
    • Water
    • 1 cup heavy cream
    • Salt & pepper

    For serving: cheddar cheese, scallions, bacon

    Directions

    1. Heat the olive oil in a large stockpot or Dutch oven over medium heat. Once hot, add the bacon. Cook 8-10 minutes, stirring occasionally, until crisp. Remove from pot with a slotted spoon, reserving as much rendered fat as possible in the pot, and set bacon aside.
    2. Pat the chicken thighs dry with paper towels. Sprinkle liberally with salt and pepper and place in pot. Cook 8 minutes per side, until browned and crisp on the outside. Chicken will not be cooked through at this point - it will finish later. Remove to plate and set aside. You may need to cook chicken in batches as not to crowd.
    3. Add the onion, carrots, and celery to the pot and season with more salt and pepper. Cook, stirring occasionally, until the onions have softened, about 8 minutes. Scrape up any browned chicken bits while stirring. Once the onions are translucent, add the garlic. Continue cooking 2 more minutes.
    4. Add the chicken back to the pot along with the potatoes and corn kernels. Cover with 8 cups of water. Bring to a boil, reduce heat to simmer, and cook, partially covered, for 15 minutes, until the potatoes are tender and chicken is cooked through. Remove chicken thighs to a cutting board and shred. Return to pot along with heavy cream. Add more salt and pepper, to taste, and serve topped with cooked bacon.


    For even creamier soup - Blend soup to desired consistency using an immersion blender  before returning shredded chicken to pot.

    Chicken Corn Chowder topped with bacon and scallions

    You Might Also Like

    « Winter Salad with Bacon Vinaigrette
    Oatmeal Scotchie Bars »

    let's stay in touch!

    sign up to get fresh posts delivered straight to your inbox + an ebook of our all time favorite 7 cookie recipes!

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Mandy Jackson

    hi, i'm mandy.

    A regular Midwest homebody. Here, I share recipes we love, and how we're thoughtfully renovating our 100-year-old American foursquare.

    Learn more about me.

    Top Posts

    • Sharing a Room with Baby
    • Secret Ingredient Chocolate Chip Cookies
    • French Apple Tart
    • Creamy Mexican Corn Dip
    • Sheet Pan Quesadillas

    Eat the Seasons

    bowl of chili topped with sour cream and green onion

    A Not-Soupy Beef Chili (AKA, My Favorite Chili!)

    Bowl of soup topped with bacon and served with rolls.

    Broccoli Bacon Cheddar Soup

    baking dish of bubble up chicken pot pie

    Bubble Up Chicken Pot Pie

    hot chocolate in a mug with whipped cream

    Bulk Homemade Hot Chocolate Mix

    Winter

    let's stay in touch!

    sign up to get fresh posts delivered straight to your inbox + an ebook of our all time favorite 7 cookie recipes!

    • Email
    • Facebook
    • Instagram
    • Pinterest

    Footer

    let's stay in touch!

    • Facebook
    • Instagram
    • Pinterest
    • Privacy Policy
    • About
    • Contact

    Copyright © 2023 Mandy Jackson on the Seasoned Pro Theme