Pantry Savvy

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Chicken and Corn Chowder

A cozy chicken and corn chowder made in one pot with bacon, potatoes, tender vegetables, and a creamy broth that comes together in under an hour.

Prep

16 min

Cook

26 min

Total

42 min

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Ingredients

Serves8

Chicken and Corn Chowder

  • 6 slice Bacon (chopped)
  • 2 tbsp Unsalted butter
  • 1 count Yellow onion (large, chopped)
  • 3 stalk Celery (chopped)
  • 1 count red bell pepper (chopped)
  • 2 clove Garlic (finely chopped)
  • 0.33 cup All-Purpose Flour
  • 6 cup Chicken Stock
  • 2 count Russet potatoes (medium, peeled and chopped)
  • 0 count Salt (to taste)
  • 0 count Black Pepper (to taste)
  • 4 cup corn kernels (fresh or frozen)
  • 3 cup shredded cooked chicken (rotisserie chicken works well)
  • 1 cup Heavy Cream
  • 3 count Green Onions (chopped, for topping)
Servings: 8−+
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Cooking Instructions

  1. 1

    Cook the bacon

    Add the chopped bacon to a large Dutch oven and cook over medium heat until crisp. Transfer the bacon to a plate lined with paper towels and leave the drippings in the pot.
    Tip: Cook the bacon slowly to get more flavorful drippings.
    Cleanup: Dispose of any used paper towels in the trash to keep the workspace clean.
  2. 2

    Sauté the vegetables

    Add the butter to the pot and let it melt into the bacon drippings. Stir in the onion, celery, and red bell pepper. Cook for about four minutes until the vegetables soften. Add the garlic and cook for thirty seconds until fragrant.
    Tip: Cut all vegetables the same size so they cook evenly.
    Cleanup: Rinse your cutting board after handling garlic to remove strong odors.
  3. 3

    Build the roux

    Sprinkle the flour over the vegetables and stir constantly for one minute. Slowly whisk in the chicken stock until smooth.
    Tip: Add the stock gradually to avoid lumps.
    Cleanup: Wipe any spilled flour immediately so it does not paste onto the counter.
  4. 4

    Simmer the potatoes

    Add the chopped potatoes along with salt and pepper. Bring to a gentle simmer and cook for about ten minutes or until the potatoes can be pierced easily with a fork.
    Tip: Keep the heat low to prevent the potatoes from breaking apart.
    Cleanup: Lightly scrape the bottom of the pot with a wooden spoon to prevent sticking.
  5. 5

    Finish the chowder

    Stir in the corn kernels, shredded chicken, and heavy cream. Continue simmering for ten to fifteen minutes until the chowder thickens slightly and flavors blend.
    Tip: Using rotisserie chicken saves prep time.
    Cleanup: Wash any utensils that touched raw chicken to keep the kitchen safe.
  6. 6

    Serve

    Taste the chowder and adjust seasoning as needed. Ladle into bowls and top with the crispy bacon and chopped green onions.
    Tip: Add a splash of cream before serving for a richer finish.
    Cleanup: Store leftovers in airtight containers and refrigerate promptly.

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Chicken and Corn Chowder

with Bacon, Potatoes, and Green Onions

Prep: 16 min · Cook: 26 min · Total: 42 min · Servings: 8

Ingredients

Chicken and Corn Chowder

  • 6 slice Bacon (chopped)
  • 2 tbsp Unsalted butter
  • 1 count Yellow onion (large, chopped)
  • 3 stalk Celery (chopped)
  • 1 count red bell pepper (chopped)
  • 2 clove Garlic (finely chopped)
  • 0.33 cup All-Purpose Flour
  • 6 cup Chicken Stock
  • 2 count Russet potatoes (medium, peeled and chopped)
  • count Salt (to taste)
  • count Black Pepper (to taste)
  • 4 cup corn kernels (fresh or frozen)
  • 3 cup shredded cooked chicken (rotisserie chicken works well)
  • 1 cup Heavy Cream
  • 3 count Green Onions (chopped, for topping)

Instructions

  1. Cook the bacon — Add the chopped bacon to a large Dutch oven and cook over medium heat until crisp. Transfer the bacon to a plate lined with paper towels and leave the drippings in the pot.
  2. Sauté the vegetables — Add the butter to the pot and let it melt into the bacon drippings. Stir in the onion, celery, and red bell pepper. Cook for about four minutes until the vegetables soften. Add the garlic and cook for thirty seconds until fragrant.
  3. Build the roux — Sprinkle the flour over the vegetables and stir constantly for one minute. Slowly whisk in the chicken stock until smooth.
  4. Simmer the potatoes — Add the chopped potatoes along with salt and pepper. Bring to a gentle simmer and cook for about ten minutes or until the potatoes can be pierced easily with a fork.
  5. Finish the chowder — Stir in the corn kernels, shredded chicken, and heavy cream. Continue simmering for ten to fifteen minutes until the chowder thickens slightly and flavors blend.
  6. Serve — Taste the chowder and adjust seasoning as needed. Ladle into bowls and top with the crispy bacon and chopped green onions.
Chicken and Corn Chowder Recipe | Pantry Savvy