Creamy Chicken and Corn Chowder with Crispy Bacon: A Comfort Food Delight
Nothing says comfort quite like a warm, creamy bowl of chowder. This Chicken and Corn Chowder with Bacon takes that classic comfort food to the next level with tender chicken, sweet corn, smoky bacon, and a rich, creamy broth. It’s the perfect meal for a chilly evening, a cozy weekend lunch, or any time you’re craving something satisfying and delicious. This recipe is easy to follow, and you can customize it to your liking with your favorite vegetables and spices. Get ready to savor every spoonful of this delightful chowder!
## Why This Chicken and Corn Chowder is a Must-Try
* **Flavor Explosion:** The combination of sweet corn, savory chicken, and smoky bacon creates an irresistible flavor profile that will tantalize your taste buds.
* **Creamy and Dreamy:** The rich, creamy broth provides a comforting and luxurious texture that makes every spoonful a delight.
* **Easy to Make:** This recipe is straightforward and requires simple ingredients, making it a perfect weeknight meal.
* **Customizable:** Feel free to add your favorite vegetables, spices, and herbs to tailor the chowder to your personal preferences.
* **Perfect for Any Occasion:** Whether it’s a cozy family dinner or a casual gathering with friends, this chowder is sure to be a crowd-pleaser.
## Ingredients You’ll Need
* **Bacon:** 8 slices, chopped
* **Chicken:** 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
* **Onion:** 1 medium, chopped
* **Celery:** 2 stalks, chopped
* **Carrots:** 2 medium, chopped
* **Garlic:** 2 cloves, minced
* **All-Purpose Flour:** 1/4 cup
* **Chicken Broth:** 6 cups
* **Potatoes:** 2 medium, peeled and diced
* **Corn:** 2 cups (fresh, frozen, or canned)
* **Heavy Cream:** 1 cup
* **Butter:** 2 tablespoons
* **Salt and Pepper:** To taste
* **Optional Garnishes:** Fresh parsley, chives, shredded cheese, sour cream
## Step-by-Step Instructions
### Step 1: Cook the Bacon
In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, reserving about 2 tablespoons of bacon grease in the pot.
*Why it is important:* Cooking the bacon first not only provides crispy bacon for topping but also infuses the chowder with delicious smoky flavor thanks to the rendered bacon fat. Using a large pot or Dutch oven ensures enough space for all the ingredients later.
### Step 2: Sauté the Vegetables
Add the chopped onion, celery, and carrots to the pot with the reserved bacon grease. Cook over medium heat until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
*Why it is important:* Sautéing the vegetables softens them and releases their flavors, creating a flavorful base for the chowder. Cooking the garlic at the end prevents it from burning.
### Step 3: Cook the Chicken
Add the diced chicken to the pot and cook until it is no longer pink and lightly browned, about 5-7 minutes. Season with salt and pepper to taste.
*Why it is important:* Cooking the chicken ensures it’s safe to eat and adds another layer of flavor to the chowder. Seasoning with salt and pepper enhances the taste of the chicken.
### Step 4: Make the Roux
Sprinkle the flour over the chicken and vegetables. Stir well to coat everything evenly. Cook for 1-2 minutes, stirring constantly, to cook the flour and prevent a floury taste.
*Why it is important:* This creates a roux, which is a mixture of fat and flour used to thicken sauces and soups. Cooking the flour ensures that the chowder won’t have a raw flour taste.
### Step 5: Add the Broth and Potatoes
Gradually pour in the chicken broth, stirring constantly to prevent lumps from forming. Add the diced potatoes and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 10-15 minutes, or until the potatoes are tender.
*Why it is important:* The chicken broth provides the liquid base for the chowder, and the potatoes add body and creaminess. Simmering the mixture allows the potatoes to cook through and thicken the chowder.
### Step 6: Add the Corn and Cream
Stir in the corn and heavy cream. Heat through gently, but do not boil. Taste and adjust seasoning with salt and pepper as needed.
*Why it is important:* Adding the corn and cream at the end preserves their flavors and textures. Heating the mixture gently prevents the cream from curdling.
### Step 7: Stir in Butter
Stir in butter and mix well.
*Why it is important:* Stirring in butter adds extra richness and a smooth, velvety texture to the chowder.
### Step 8: Serve
Ladle the chowder into bowls and garnish with crispy bacon, fresh parsley or chives, shredded cheese, or a dollop of sour cream, if desired. Serve immediately and enjoy!
*Why it is important:* Garnish adds a visual appeal to the chowder and enhance the flavors. Serving immediately ensures that the chowder is at its optimal temperature and texture.
## Tips and Variations
* **Add More Vegetables:** Feel free to add other vegetables like bell peppers, zucchini, or spinach to the chowder.
* **Spice It Up:** Add a pinch of red pepper flakes or a dash of hot sauce for a spicy kick.
* **Use Different Meats:** Try using smoked sausage or ham instead of bacon for a different flavor profile.
* **Make it Vegetarian:** Omit the chicken and bacon for a vegetarian version. Add vegetable broth instead of chicken broth.
* **Thicken the Chowder:** If you prefer a thicker chowder, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the chowder during the last few minutes of cooking.
* **Thin the Chowder:** If the chowder is too thick, add a little more chicken broth or milk to reach your desired consistency.
* **Slow Cooker Version:** For a hands-off approach, you can make this chowder in a slow cooker. Combine all ingredients (except cream and garnishes) in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Stir in the cream during the last 30 minutes of cooking.
* **Instant Pot Version:** Sauté the bacon, vegetables, and chicken in the Instant Pot using the sauté function. Add the flour and cook for 1 minute, stirring constantly. Pour in the chicken broth, add the potatoes and corn. Seal the lid and cook on high pressure for 8 minutes. Quick-release the pressure, stir in the cream, and season to taste.
## Serving Suggestions
* Serve with a side of crusty bread or crackers for dipping.
* Pair with a simple salad for a complete meal.
* Offer a variety of toppings, such as shredded cheese, sour cream, and fresh herbs, so everyone can customize their chowder.
* For a more elegant presentation, serve the chowder in hollowed-out bread bowls.
## Make-Ahead and Storage Instructions
* **Make-Ahead:** You can prepare the chowder ahead of time and store it in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
* **Storage:** Store leftover chowder in an airtight container in the refrigerator for up to 3 days. The chowder may thicken as it cools, so you may need to add a little broth or milk when reheating to reach your desired consistency.
* **Freezing:** While you can freeze this chowder, the texture may change slightly upon thawing due to the dairy content. If you plan to freeze it, consider omitting the cream until after thawing and reheating. Freeze in airtight containers for up to 2 months. Thaw in the refrigerator overnight before reheating.
## Nutritional Information (Approximate)
(Per serving, based on 6 servings)
* Calories: 450-550
* Protein: 30-40g
* Fat: 25-35g
* Carbohydrates: 30-40g
* Fiber: 3-5g
*Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.*
## Conclusion
This Chicken and Corn Chowder with Bacon is a delightful and comforting dish that’s perfect for any occasion. With its creamy texture, savory flavors, and easy-to-follow recipe, it’s sure to become a family favorite. So gather your ingredients, put on your apron, and get ready to create a culinary masterpiece that will warm your heart and soul. Enjoy every spoonful of this delicious chowder!
## Recipe Card
**Yields:** 6 servings
**Prep time:** 20 minutes
**Cook time:** 30 minutes
**Ingredients:**
* 8 slices bacon, chopped
* 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
* 1 medium onion, chopped
* 2 stalks celery, chopped
* 2 medium carrots, chopped
* 2 cloves garlic, minced
* 1/4 cup all-purpose flour
* 6 cups chicken broth
* 2 medium potatoes, peeled and diced
* 2 cups corn (fresh, frozen, or canned)
* 1 cup heavy cream
* 2 tablespoons butter
* Salt and pepper to taste
* Optional garnishes: fresh parsley, chives, shredded cheese, sour cream
**Instructions:**
1. In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, reserving about 2 tablespoons of bacon grease in the pot.
2. Add the chopped onion, celery, and carrots to the pot with the reserved bacon grease. Cook over medium heat until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Add the diced chicken to the pot and cook until it is no longer pink and lightly browned, about 5-7 minutes. Season with salt and pepper to taste.
4. Sprinkle the flour over the chicken and vegetables. Stir well to coat everything evenly. Cook for 1-2 minutes, stirring constantly, to cook the flour and prevent a floury taste.
5. Gradually pour in the chicken broth, stirring constantly to prevent lumps from forming. Add the diced potatoes and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 10-15 minutes, or until the potatoes are tender.
6. Stir in the corn and heavy cream. Heat through gently, but do not boil. Taste and adjust seasoning with salt and pepper as needed.
7. Stir in butter and mix well.
8. Ladle the chowder into bowls and garnish with crispy bacon, fresh parsley or chives, shredded cheese, or a dollop of sour cream, if desired. Serve immediately and enjoy!
**Notes:**
* Feel free to add other vegetables like bell peppers, zucchini, or spinach to the chowder.
* Add a pinch of red pepper flakes or a dash of hot sauce for a spicy kick.
* Try using smoked sausage or ham instead of bacon for a different flavor profile.
* Omit the chicken and bacon for a vegetarian version. Add vegetable broth instead of chicken broth.