Super Flavorful Chicken and Corn Chowder Recipe
Today on Sugar Spun Run, I'll be showing you how to make chicken chowder. Hey Sugar Spun Bakers, Sam here! And today, I am so excited to be sharing another carefully tested, well researched, and perfected recipe. Today we're making something savory, and I'm so excited to share my favorite chicken chowder. This is a super flavorful recipe. It's made completely on the stovetop, so grab yourself a large pot or a Dutch oven, and let's get started. Now the first thing you need for today's recipe is six strips of bacon. As you can see, I've cut mine into pieces, and I'm just gonna add this into the Dutch oven. We're going to cook this over medium heat until the bacon is completely crisp. Now once your bacon is crisped and cooked through, we're going to remove it to a paper-towel-lined plate and we're going to set that aside...
Ingredients:
- 6 strips of bacon
- 3 tablespoons of unsalted butter
- 1 medium yellow onion
- 1 cup of diced red bell pepper
- 1 tablespoon of diced jalapeno
- 1 heaping tablespoon of minced garlic
- 1/4 cup of all-purpose flour
- 4 cups of chicken broth
- 1 cup of water
- 1 cup of milk
- 1 cup of heavy cream
- Potatoes (gold variety), cut into 1-inch pieces
- 1 pound of chicken breast
- 2 1/2 cups of corn
- 1 teaspoon of salt
- 3/4 teaspoon of smoked paprika
- 1/2 teaspoon of ground mustard
- 3/4 teaspoon of black pepper
Cooking steps:
- Cook bacon in a large pot or Dutch oven over medium heat until crisp. Remove bacon and set aside.
- Drain excess bacon grease, leaving about 2 tablespoons in the pot.
- Melt butter in the pot and add chopped onions, diced red bell pepper, and diced jalapeno. Cook until softened.
- Add minced garlic and cook until fragrant.
- Stir in all-purpose flour and cook for another 30 seconds.
- Drizzle in chicken broth while stirring. Add water, milk, and heavy cream.
- Add potatoes, chicken breast, corn, salt, smoked paprika, ground mustard, and black pepper.
- Bring to a boil and cook until chicken is cooked through and potatoes are tender.
- Remove chicken and shred with forks. Set aside.
- Use an immersion blender or transfer half of the soup to a blender and puree until desired consistency.
- Taste and adjust seasoning if necessary.
- Add shredded chicken back into the pot and stir.
- Serve hot with crumbled bacon on top.
