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I don’t think anything is better than a warm creamy bowl of Chicken Corn Chowder during the Fall and Winter. I’ve been making this chicken corn chowder for about ten years now. Everyone goes crazy over it. One of the secrets to deep flavor is cooking all the vegetables in bacon fat. It’s definitely worth the labor of cooking that bacon first. The bread bowls is always optional but after I served my guests at a Halloween party the chowder in bread bowls, my kids feel gipped If I don’t have them. I personally like ladling into bowls because more fits. I still opt for bread, just in the form of a crusty piece of baguette that I can sop up all the thick sauce with.
While you’re here be sure to check out my white chicken chili recipe! I think you’ll love that too!
Tips for the Best Chicken Corn Chowder
- Put the bacon in the freezer for 10 minutes before dicing it. It makes it easier to cut.
- Dice the onion and peppers with a vegetable chopper. It makes the job SO much easier.
- Don’t rush letting the chowder sit. The time resting, covered, is what thickens the sauce so perfectly.
Chicken Corn Chowder
Ingredients
- 12 oz bacon diced & cooked (save rendered fat)
- 1 purple onion
- 1 red bell, orange bell pepper, yellow bell pepper 1 of each
- 6 ears of corn kernels cut off
- 1/2 C flour
- 6 1/2 C chicken stock
- 2 C half & half
- 1 1/2 tsp salt
- 1 tsp pepper
- 1 rotisserie chicken shredded
- 1/2 C green onions chopped
- Bread Bowls optional
- shredded cheese for topping
- cooked bacon for topping
- green onions for topping
Instructions
- Cook bacon off in batches over medium heat. Save the bacon fat.
- Dice the purple onion and bell peppers.
- Cook the veggies in the rendered bacon fat over medium heat for 30 minutes.
- While the veggies cook cut the corn kernels off the cob.
- Add corn to the pot of veggies, stir and cook for 5 minutes.
- Add flour, stir and cook 2 minutes more.
- Add chicken stock to the pan and turn the heat to high. Stir cover and allow to thicken for 10 minutes.
- Add seasoning, half and half and the rotisserie chicken. Stir. Cover and simmer another 30 minutes.
- Add green onions to the pot. Stir and serve in bread bowls. Top with shredded cheese and broil to melt the cheese. Top with cooked bacon and more green onions.