Chicken Corn Chowder

Classic Chicken Corn Chowder

This recipe creates a hearty and flavorful chicken corn chowder, perfect for a comforting meal.

Ingredients:

• 6 slices bacon, chopped
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 1 bay leaf
• 2 russet potatoes, peeled and diced
• 1 (15-oz) can creamed corn
• 1 (10-oz) package frozen corn
• 1 pound boneless, skinless chicken breasts, cooked and shredded
• 1/2 cup heavy cream (optional)
• Salt, to taste
• Chopped fresh parsley, for garnish (optional)

Cooking Guide:

1. In a large pot or Dutch oven, cook bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside on a paper towel-lined plate. Reserve 1 tablespoon of bacon drippings in the pot.
2. Heat olive oil in the pot over medium heat. Add onion, celery, and garlic. Cook for 5-7 minutes, or until softened.
3. Stir in chicken broth, thyme, black pepper, and bay leaf. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Add diced potatoes and cook for 15-20 minutes, or until tender.
5. Stir in creamed corn, frozen corn, and shredded chicken. Heat through for 5 minutes.
6. (Optional) If desired, stir in heavy cream for a richer chowder.
7. Season with salt to taste.
8. Serve hot, garnished with reserved bacon crumbles and fresh parsley (optional).

Tips:

• For a thicker chowder, mash some of the cooked potatoes in the pot before adding the creamed corn.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Feel free to add other vegetables to this chowder, such as carrots, peas, or bell peppers.
• Change up the protein! Shrimp, fish, or even sausage can be substituted for the chicken.
• For a spicier chowder, add a diced jalapeno pepper with the onion and celery.