This Creamy Chicken and Corn Chowder is perfect for using all that fresh summer corn, but it’s also a warm and hearty meal in the winter. Savory, creamy, and flavorful, this chowder starts with sautéing bacon in a Dutch oven, and then cooking onions and garlic in the fat to create a smoky, savory base. Made with corn, potatoes, green chilies, cream, and chicken, this is one filling dish you’ll enjoy all year long.
What Is Chicken And Corn Chowder?
This chowder is defined by its thick and creamy texture with subtle, smoky flavors from bacon and canned green chiles. Chowders are usually made with some sort of cream or milk while soups often start with water or broth. In this recipe, you’ll find chicken stock as well as heavy whipping cream to achieve a rich texture, and the potatoes and corn add a sweet thickness, too.
Tips For Making Chicken And Corn Chowder
While this recipe is “perfect as written,” according to a reader, feel free to make changes:
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Swap turkey bacon or pancetta for the bacon.
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Use Yukon Gold or red potatoes instead of russet.
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Swap fresh corn for frozen if it’s no longer in season.
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Try jalapeños, diced bell peppers, or other spicy peppers instead of green chiles.
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Use rotisserie chicken to cut down on time.
Make this chowder ahead of time by completing the first two steps up to three days in advance. Store it in the refrigerator and reheat on the stove once you’re ready to serve.
Serve with warm, crusty bread or cornbread, and a side salad or roasted vegetables.
What Our Readers Are Saying
“Perfect spice level and so easy to make.”
“Oh my goodness, this is just an amazing, hearty & flavorful chowder. I have made it twice (the second time to make sure the first time wasn’t a fluke) and my husband was in awe. No substitutions or changes. It’s perfect as written!”
“Delicious and very easy to put together. A new ‘family’ favorite!! Thanks!”
Read the original article on Southern Living
