Chicken Corn Chowder
This creamy chicken corn chowder is loaded with tender potatoes, sweet corn, shredded chicken, and crispy bacon—comforting, hearty, and perfect for chilly days.
Ingredients
- 4 strips bacon chopped
- 1 small yellow onion diced
- 2 celery stalks chopped
- 2 garlic cloves minced
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 2 cups diced Yukon Gold potatoes
- 1/2 tsp dried thyme
- 1/2 tsp dried parsley
- Salt and pepper to taste
- 1 1/2 cups cooked shredded chicken
- 1 1/2 cups corn fresh, frozen, or canned
- 1 cup half & half
- 1/3 cup sour cream
Instructions
- Cook bacon until crispy. Remove and set aside.
- Sauté onion, celery, and garlic in bacon fat.
- Stir in flour, then add broth gradually.
- Add potatoes and herbs. Simmer until tender.
- Stir in chicken and corn. Cook 5–7 minutes.
- See full steps with tips & photos → https://mischacrossing.com/chicken-corn-chowder/
Notes
- For extra thickness, mash some of the potatoes directly in the pot before adding cream.
- Sub turkey for chicken to make a great post-holiday leftover dish.
- Store leftovers in an airtight container in the fridge for up to 3 days.