Creamy Chicken and Corn Chowder with Bacon
A hearty, creamy chowder combining tender chicken, sweet corn, and potatoes in a rich bacon-infused broth. Cajun seasoning adds subtle warmth to this comfort soup, perfect for cool weeknight dinners or casual gatherings. The roux base ensures silky texture while bacon renders its fat to build deep, savory flavor. This version balances freshness with richness through measured spices and prompt milk incorporation to prevent curdling.
Ingredients
- 2 cup cooked chicken, cubed
- 4 slice bacon, cut into pieces
- 1 tablespoon unsalted butter
- 1 cup onion, chopped
- ½ cup green bell pepper, chopped
- ¼ cup celery, chopped
- ¼ cup all-purpose flourcornstarch3 tablespoongluten-freegluten-free
medium confidence
- 2 cup chicken stock or broth
- 1 cup water, room temperature
- 2 cup potato, peeled and cubed raw
- 2 15 ounce can whole kernel corn, drained well
- 2 cup whole milk, warmed
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper, freshly cracked
- ½ teaspoon Creole or Cajun seasoning(optional)
- ¼ teaspoon garlic powder
- ¼ teaspoon dried thyme
- ¼ cup green onion, sliced, divided for garnish
- ½ tablespoon dried parsley
Instructions
- 1
Sauté bacon pieces in a soup pot until fat renders and bacon crisps.
- 2
Add butter, onion, bell pepper, and celery to bacon and drippings; cook until vegetables soften.
- 3
Stir in flour, cooking and stirring constantly to form a smooth paste.
- 4
Gradually add stock while stirring until smooth, then blend in water.
- 5
Add potatoes, increase heat to bring to a boil, then reduce heat, cover, and simmer.
- 6
Stir in corn, salt, pepper, Creole seasoning, garlic powder, and thyme.
- 7
Add warmed milk and bring to near boil, then reduce heat.
- 8
Stir in cooked chicken, green onion, and parsley; simmer gently.
- 9
Taste and adjust seasonings as needed.
- 10
Ladle into bowls and garnish with green onion, parsley, and optional Creole seasoning.
Tips
Warm the milk before adding to prevent curdling; add slowly while stirring to maintain silky texture.
Render bacon completely for crispy texture and clean fat; save a piece for garnish if desired.
Cook potatoes fully before adding milk to ensure even doneness; undercooked potatoes will harden in acidic cream.
Good to Know
Refrigerate in airtight container up to 4 days. Reheat gently on stovetop over medium heat, stirring occasionally; add splash of milk if thickened.
Prepare through step 5 up to 1 day ahead; refrigerate. Before serving, reheat broth, then add warmed milk and remaining ingredients.
Ladle hot into bowls. Garnish with reserved green onion, dried parsley, and optional Creole seasoning. Serve with crusty bread or crackers.
Common Mistakes
Add cold milk to hot broth to avoid curdling; warm milk first and stir constantly.
Stir flour continuously for 3 minutes to eliminate raw flour taste and ensure smooth thickening.
Drain corn well to prevent excess liquid from diluting broth.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I make this soup ahead?
Yes, prepare through the potato-simmering step, cool, and refrigerate up to 1 day. Reheat broth gently, warm milk separately, then add milk and chicken just before serving to prevent curdling and maintain texture.
What if my chowder is too thick?
Stir in additional warmed chicken stock or milk in small increments until desired consistency is reached. Too-thick chowder often thickens further upon cooling.
Can I freeze this chowder?
Freeze cooled chowder in airtight containers up to 3 months, though cream-based soups can separate slightly. Thaw overnight in refrigerator and reheat gently, stirring in additional milk if needed to restore silky texture.