This hearty corn chowder is loaded with delicious ingredients! Potatoes, chicken breasts, corn kernels, and for a special kick, a dash of cayenne pepper.
5cupsreduced sodium chicken stockchicken bone broth, or vegetable stock
3cupsheavy creamor half and half
1.5poundsboneless skinless chicken breastscut into bite-sized pieces
2largerusset potatoespeeled and diced
2cupsfresh corn kernelsor thawed and drained frozen corn
31oz(2 cans) creamed corn
1.5teaspoonsdried thyme
¼teaspooncayenne pepperoptional
Salt and freshly ground black pepperto taste
Instructions
In a 6 quart or larger soup pot, cook the bacon on medium-low heat, until it's rendered down (crispy). Remove the bacon with a slotted spoon and set on paper towel to drain. Reserve 1 tablespoon of bacon grease in the pan.
Add butter to the pan. Once it melts, add thyme, onion, and garlic. Sauté over medium heat, stirring occasionally. Cook until the vegetables are soft, 4 to 5 minutes, or until tender.
Dust the vegetables with the flour and stir to coat everything well. Add the stock, cream, potatoes, and chicken and stir to combine.
Bring to a boil and then reduce heat to medium; Simmer for about 5 minutes, stirring occasionally.
Remove the corn kernels from the cob and add to the soup (or use thawed and drained frozen corn). Season with thyme, cayenne pepper, salt, and black pepper. Simmer for 7-10 minutes (3 to 4 minutes if you're using frozen corn) until the corn and potatoes are softened.
Stir in the crumbled bacon, reserving some for garnish, if desired.
Notes
Ingredient substitutions for healthier chowder:To reduce the fat and calories in this recipe, you can:
Substitute half and half or whole milk for the heavy cream.
Substitute 1/8 teaspoon xanthan gum for the all-purpose flour.