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Chicken and Bacon Corn Chowder – Corn Chowder Recipe

Learn how to make this delicious and hearty chicken and bacon corn chowder from scratch!! Bits of chicken, bacon, corn and potatoes in a creamy, perfectly seasoned base of homemade chicken stock. A perfect warm meal for these final days of winter!!

What you’ll need:
for the stock…
2 split chicken breasts
2 quarts water
1 carrot, chopped
1 stalk celery, chopped
1/2 medium yellow onion, chopped
2 cloves garlic, minced
1/2 tsp dried thyme
2 bay leaves
1 1/2 tsp salt

Combine everything in a large pot or dutch oven. Bring to a boil. When boiling, skim off scum from the top with a ladle and discard. Boil over medium high heat for 45 minutes or until chicken is cooked thoroughly. Remove chicken from the stock and place onto a plate to cool and pour stock through a colander into a large bowl or pitcher. Discard the vegetables and add cold water to the stock to make 1 3/4 quarts of stock. You can also skip this process and use canned stock and boneless/skinless chicken breasts that have been poached. Shred the chicken into bite sized pieces and set aside to be added later.

for the soup…
1 3/4 quarts stock
shredded chicken
4 thick cut slices bacon, chopped
1 medium yellow onion, chopped finely
2 stalks celery, chopped finely
4 medium potatoes, peeled and chopped into 1/2″ pieces
1 (14.5 oz) can cream style corn
1 (14.5 oz) can whole kernel corn, drained
1/2 tsp dried thyme
1/4 cup corn starch mixed with 1/2 cup water
1 cup heavy cream, half and half or whole milk

In the same pot you made the stock in, cook bacon until crispy. Do not drain. Add in onions and celery. Saute until onions just start to brown, about 5-6 minutes. Add in stock and potatoes and bring to a boil. Boil for 10-12 minutes or until potatoes are fork tender. Add in both cans of corn, corn starch slurry, thyme, shredded chicken and cream. Bring to a boil to heat corn and chicken thoroughly and thicken soup. Serve as desired. Makes about 10 cups of soup. Enjoy!!

Adapted from this recipe:


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