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Creamy Chicken Corn Chowder with Bacon and Roasted Red Pepper Recipe

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4.4 from 7 reviews

This hearty Chicken Corn Chowder combines crispy bacon, tender chicken, sweet corn, and diced potatoes in a creamy, spiced broth. Perfect for cozy dinners, this chowder offers a blend of smoky, savory, and slightly spicy flavors, enhanced by the richness of cream and the warmth of smoked paprika and mustard. Ready in just 50 minutes and serving six, it’s an easy yet comforting one-pot meal ideal for family gatherings or casual nights.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Ingredients

Meat & Dairy

  • 6 strips uncooked bacon (cut into pieces)
  • 3 Tablespoons unsalted butter
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 lb boneless skinless chicken breast or mix of breast and thighs (raw)

Vegetables & Flavorings

  • 1 medium yellow onion (diced, about 1 cup)
  • 1 red pepper (diced, about 1 cup)
  • 1 Tablespoon diced jalapeno (seeds and ribs removed)
  • 1 ½ Tablespoons minced garlic
  • 1 lb Gold potatoes diced into 1” cubes (do not peel, remove any shoots)
  • 2 ½ cups sweet corn (fresh, frozen, or canned — if frozen no need to thaw, if canned drain before using)

Dry Ingredients & Seasonings

  • ¼ cup all-purpose flour
  • 1 teaspoon table salt (plus more as needed/to taste)
  • ¾ teaspoon ground black pepper
  • ¾ teaspoon smoked paprika
  • ½ teaspoon dry ground mustard

Liquids

  • 4 cups chicken broth
  • 1 cup water (or use another cup of chicken broth, 236 ml)

Optional Toppings

  • Corn chips, Fritos, or crackers
  • Scallions/green onions
  • Additional jalapeno
  • Cilantro
  • Shredded cheddar cheese

Instructions

  1. Cook Bacon: Place bacon pieces in a large pot or Dutch oven over medium heat. Cook until bacon is crisp. Use a slotted spoon to remove bacon, place on a paper towel-lined plate to drain, and set aside.
  2. Retain Bacon Grease: Drain all but approximately 2 tablespoons of bacon grease from the pot. You can eyeball this, or ladle out excess grease and discard once solidified.
  3. Melt Butter: Add butter to the retained bacon grease in the pot and cook until melted, stirring occasionally to combine the fats.
  4. Sauté Vegetables: Add diced onion, red pepper, and jalapeno to the pot. Cook, stirring occasionally, until softened, about 5 minutes.
  5. Add Garlic: Stir in minced garlic and cook until fragrant, about 30 seconds, taking care not to burn it.
  6. Create Roux: Sprinkle the flour over the sautéed vegetables, stirring constantly until fully absorbed. Continue cooking for another 30 seconds to lightly toast the flour and remove raw taste.
  7. Season: Stir in salt, black pepper, smoked paprika, and dry ground mustard, mixing well.
  8. Add Broth: Slowly whisk in chicken broth until the mixture is smooth and fully combined, removing any lumps.
  9. Add Remaining Liquids and Main Ingredients: Pour in water, milk, and heavy cream. Add diced potatoes, raw chicken breast, and sweet corn. Bring the mixture to a boil over medium-high heat.
  10. Cook Until Tender: Reduce heat and simmer if needed until potatoes are tender and chicken is fully cooked through (juices run clear and internal temperature reaches 165°F/74°C).
  11. Shred Chicken: Remove chicken from the pot and place on a plate. Shred or dice the chicken into bite-sized pieces, then cover and keep warm.
  12. Puree Soup: Using an immersion blender, puree approximately half of the soup in the pot to create a creamy texture while retaining some chunkiness (if no immersion blender, transfer half the soup to a blender carefully, blend, then return it to the pot).
  13. Combine and Finish: Return shredded chicken and reserved crisp bacon to the pot (alternatively, keep bacon separate to maintain crispness as a topping). Stir well, taste, and adjust seasoning with additional salt and pepper as needed.
  14. Serve: Ladle the chowder into bowls and offer desired toppings such as corn chips, scallions, extra jalapeno, cilantro, or shredded cheese. Enjoy warm.

Notes

  • For added bacon flavor without losing crispness, serve bacon crumbles as a topping instead of stirring them into the chowder.
  • If you don’t have an immersion blender, carefully blend half the soup in a regular blender to achieve a creamy consistency.
  • Using a mix of chicken breast and thighs adds more flavor and moisture, but all breasts works fine.
  • Potatoes do not need to be peeled; just remove any sprouts or green shoots.
  • Adjust jalapeno quantity for desired spice level or omit for milder chowder.
  • For a richer chowder, substitute half-and-half for the milk.
  • Leftover chowder stores well in the fridge for up to 3 days and freezes well for up to 2 months.

Find it online: https://cheftinaskitchen.com/creamy-chicken-corn-chowder-with-bacon-and-roasted-red-pepper-recipe/