Chicken and Corn Chowder
A cozy and creamy soup that combines tender chicken, sweet corn, and hearty potatoes, perfect for chilly evenings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: None
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup corn kernels (fresh or frozen)
- 2 medium potatoes, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 4 slices of bacon, chopped
- 4 cups chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the bacon in a large pot over medium heat until crispy. Remove the bacon and set it aside, leaving the drippings in the pot.
- Add the diced onion and minced garlic to the pot and sauté until the onion becomes translucent, about 3-4 minutes.
- Boil the diced potatoes and chicken broth in the pot, bringing it to a boil. Reduce the heat and let it simmer for about 15 minutes, until the potatoes are tender.
- Stir in the shredded chicken and corn, followed by the heavy cream. Cook for an additional 5 to 10 minutes, just until everything is heated through.
- Season with salt and pepper to taste. Serve hot, garnished with the reserved bacon and a sprinkle of fresh parsley.
Notes
Feel free to substitute the heavy cream with half-and-half or a plant-based alternative for a lighter version. This chowder is perfect for meal prep and tastes even better the next day.
Find it online: https://www.nofussrecipe.com/easy-chicken-and-corn-chowder/