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Chicken Chowder Recipe

This Creamy Chicken Chowder Recipe is a hearty, cozy soup made with bacon, chicken, potatoes, and corn. Perfect use for rotisserie or leftover chicken.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 8 people
Calories: 552kcal
Author: Jennifer Debth

Ingredients

  • 6 strips thick cut bacon cut into pieces (replace with 1/4 cup butter/oil, if desired)
  • 1 small yellow onion diced
  • 2 ribs celery diced
  • 2 carrots diced
  • 1 red bell pepper diced
  • 1 tablespoon minced garlic
  • 1 teaspoon salt plus more to taste (I added an additional 2 teaspoons)
  • ½ teaspoon pepper
  • ½ teaspoon paprika
  • ⅓ cup all purpose flour
  • 3 cups chicken broth *
  • 1 pint half-and-half
  • 2 pounds Yukon gold potatoes peeled and halved/quartered
  • 1 (12 oz) bag frozen corn or 1 (15 oz) can corn kernels, drained
  • 2 pounds cooked and shredded/chopped chicken **
  • Fritos, crackers, green onions, jalapeno, cilantro, shredded cheese, hot sauce, sour cream, etc.  for topping
US Customary - Metric

Instructions

  • Place bacon into a large stockpot and cook over medium heat until crispy.
  • Use a slotted spoon to remove the bacon and set aside; leave the grease in the pot.
  • Add onion, celery, bell pepper, garlic, salt, pepper, and paprika to the hot stockpot and cook, stirring occasionally, until the vegetables are tender, about 10 minutes.
  • Sprinkle in flour and cook, stirring the entire time, for 1 minute.
  • Slowly whisk in chicken broth, scraping any brown bits off the bottom, then stir in half-and-half and potatoes.
  • Bring the mixture to a simmer, cover, and simmer until potatoes are tender, about 10-15 minutes. Stir occasionally to ensure nothing is sticking to the bottom of the pan.
  • Stir in frozen corn and chicken, then simmer, uncovered, for an additional 5-10 minutes or until heated through and thickened to your liking.
  • Stir in reserved bacon, taste and re-season, if necessary, then serve with desired toppings and enjoy!
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Notes

*I like 3 cups water with 1 tablespoon better than bouillon, but canned or boxed broth will work as well. If you like a thinner chowder, add an additional 1 cup broth.
**Use any rotisserie/leftover cooked chicken or here’s how I made my chicken: preheat oven to 425 degrees F and line a rimmed baking sheet with a silicone baking mat. Place 2 pounds boneless, skinless chicken thighs onto the prepared baking sheet and toss with 1 tablespoon olive oil, 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, and 1/4 teaspoon black pepper. Bake in preheated oven for 15-20 minutes or until the internal temperature reaches 165 degrees F.

Nutrition

Serving: 1bowl | Calories: 552kcal | Carbohydrates: 41g | Protein: 39g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 126mg | Sodium: 947mg | Potassium: 1144mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3397IU | Vitamin C: 47mg | Calcium: 114mg | Iron: 3mg

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