Oh, the comfort of a warm bowl on a crisp, chilly evening! Picture this: tender chicken mingling with sweet corn in a creamy, dreamy chowder, a dish that feels like a warm hug in a bowl. I stumbled upon this gem while searching for something heartwarming during a recent cold snap—think of it as a culinary snug blanket, ready to wrap you up.
Steps
- In a large pot, cook bacon pieces over medium heat until they are crispy. Remove the bacon and set it aside on a paper towel-lined plate, leaving about 2 tablespoons of bacon grease in the pot.
- Melt butter in the pot with the bacon grease. Add diced onion, red pepper, and jalapeño, cooking for about 5 minutes until the vegetables are softened.
- Stir in minced garlic and cook for about 30 seconds until fragrant. Sprinkle flour over the vegetables, stirring until it’s fully absorbed, and cook for another 30 seconds to toast the flour lightly.
- Mix in salt, pepper, smoked paprika, and ground mustard. Gradually whisk in chicken broth until well combined.
- Add water, milk, cream, diced potatoes, chicken breast, and corn. Bring the mixture to a boil and cook until the potatoes are tender and the chicken is fully cooked.
- Remove the chicken from the soup, shred or dice it, and set it aside, keeping it warm.
- Use an immersion blender to puree approximately half of the soup for a thicker texture. If you don’t have an immersion blender, transfer half the soup to a regular blender in batches.
- Return the shredded chicken to the pot, stirring well. Add the reserved bacon back into the soup, or serve it on top to maintain its crispness.
- Taste the soup and adjust the seasoning with more salt or pepper if needed. Serve warm with your choice of toppings, such as corn chips, scallions, or shredded cheese.
Ingredients
- 6 strips of uncooked bacon, cut into pieces
- 3 tablespoons (42 g) of unsalted butter
- 1 medium yellow onion (140 g), diced (about 1 cup)
- 1 red pepper (140 g), diced (about 1 cup)
- 1 tablespoon of diced jalapeño, seeds and ribs removed
- 1½ tablespoons of minced garlic
- ¼ cup (30 g) of all-purpose flour
- 1 teaspoon of table salt, plus more to taste
- ¾ teaspoon of ground black pepper
- ¾ teaspoon of smoked paprika
- ½ teaspoon of dry ground mustard
- 4 cups (946 ml) of chicken broth
- 1 cup (236 ml) of water or an additional cup of chicken broth
- 1 cup (236 ml) of whole milk
- 1 cup (236 ml) of heavy cream
- 1 lb of Gold potatoes, diced into 1” cubes (no need to peel, but remove any shoots)
- 1 lb (453 g) of boneless skinless chicken breast or a mix of breast and thighs, raw
- 2½ cups (275 g) of sweet corn (fresh, frozen, or canned; if frozen, no need to thaw, if canned, drain before using)
- Desired toppings: corn chips, Fritos, crackers, scallions/green onions, additional jalapeño, cilantro, shredded cheddar cheese, etc.
Nutritional Values
Calories: 3324kcal | Carbohydrates: 234g | Protein: 162g | Fat: 204g | Saturated Fat: 102g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 60g | Trans Fat: 6g | Cholesterol: 786mg | Sodium: 7434mg | Potassium: 6054mg | Fiber: 24g | Sugar: 54g | Vitamin A: 10806IU | Vitamin C: 300mg | Calcium: 684mg | Iron: 12mg
FAQ
- Can I freeze chicken corn chowder?
- It’s generally not recommended to freeze cream-based soups like chicken corn chowder because the milk and cream tend to separate upon thawing, which affects the texture and flavor.
- Is it okay to use frozen corn in this recipe?
- Absolutely! Frozen sweet corn works well in this recipe and can be added directly to the soup without needing to thaw it first.
- What can I substitute for bacon if I don’t eat pork?
- If you prefer not to use bacon, you can leave it out and instead use 5 tablespoons of butter to build the roux, which will help maintain the flavor depth.
- How can I thicken the chowder without a blender?
- If you don’t have an immersion blender, you can transfer half of the soup to a regular blender in batches. Alternatively, use a potato masher to mash some of the soup directly in the pot, though it won’t be as smooth.
- Can russet potatoes be used instead of gold potatoes?
- Yes, russet potatoes can be used, but it’s recommended to peel them first to ensure the desired texture in the chowder.
Tips
- To maintain the bacon’s crispiness, consider serving it on the side as a topping rather than stirring it directly into the soup. This will enhance the overall flavor and texture experience.
- If you don’t have an immersion blender, you can blend half of the soup in a regular blender or use a potato masher for a chunkier texture. This step helps achieve a creamy consistency while retaining some texture from the veggies and chicken.
- Use fresh summer corn for the best flavor, but if it’s not available, frozen or canned corn can be good alternatives. Just ensure that the frozen corn is sweet and doesn’t need to be thawed before adding to the soup.
- If you need to substitute the gold potatoes, russet potatoes can be used, but make sure to peel them first to achieve a similar texture in the chowder.
Equipment
- Dutch Oven or Large Pot – Essential for cooking the soup.
- Immersion Blender – To puree half of the soup for a creamy texture. If you don’t have one, you can use a regular blender.
- Ladle – Useful for removing excess bacon grease and serving the soup.
- Potato Masher – Alternative to an immersion blender for mashing the soup if you prefer a chunkier texture.
