Chicken Corn Chowder Soup

Indulge in the comforting warmth of Chicken Corn Chowder Soup, a rich and hearty dish that’s perfect for cozy nights. This creamy soup starts with crispy bacon and a savory blend of sautéed onion, celery, and garlic, creating a flavorful base. Russet potatoes, tender shredded chicken, and sweet corn kernels come together in a velvety broth made with heavy cream and a hint of smoked paprika for a subtle smoky kick. It's thickened with a simple roux for a luscious texture, while crumbled bacon and fresh parsley add a delightful finishing touch. Easy to prepare in just under an hour, this one-pot meal is perfect for family dinners or meal prep and is guaranteed to satisfy. Serve it hot and savor every spoonful of this irresistible, comfort-filled classic!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 6 slices bacon
• 2 tablespoons unsalted butter
• 1 medium yellow onion (diced)
• 2 celery stalks (diced)
• 3 garlic cloves (minced)
• 0.25 cup all-purpose flour
• 4 cups chicken broth
• 1 cup heavy cream
• 2 medium russet potatoes (peeled and diced)
• 2 cups frozen or fresh corn kernels
• 2 cups shredded cooked chicken
• 0.5 teaspoon dried thyme
• 0.5 teaspoon smoked paprika
• 0 to taste Salt
• 0 to taste Black pepper
• 2 tablespoons chopped fresh parsley (for garnish)

Directions

Step 1

In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon and set it aside on a plate lined with paper towels. Reserve 2 tablespoons of bacon drippings in the pot.

Step 2

Add the unsalted butter to the pot with the bacon drippings. Once melted, add the diced onion and celery. Sauté for 5 minutes until softened.

Step 3

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 4

Sprinkle the flour over the vegetables and cook for 1-2 minutes, stirring constantly, to make a roux.

Step 5

Gradually whisk in the chicken broth and heavy cream. Stir constantly to ensure there are no lumps.

Step 6

Add the diced potatoes, corn, shredded chicken, thyme, and smoked paprika. Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 15-20 minutes or until the potatoes are tender.

Step 7

Season the soup with salt and black pepper to taste.

Step 8

Crumble the cooked bacon and stir most of it into the soup, reserving a little for garnish.

Step 9

Ladle the chicken corn chowder into bowls, garnish with chopped parsley and the reserved bacon. Serve hot and enjoy!

Nutrition Facts

Serving size	(3024.2g)

Amount per serving	% Daily Value*
Calories	2984.7

Total Fat 144.2g	0%
Saturated Fat 73.9g	0%
Polyunsaturated Fat 2.9g
Cholesterol 755.1mg	0%
Sodium 6065.6mg	0%
Total Carbohydrate 207.5g	0%
Dietary Fiber 25.7g	0%
Total Sugars 42.8g
Protein 206.7g	0%

Vitamin D 7.7IU	0%
Calcium 389.3mg	0%
Iron 17.7mg	0%
Potassium 6059.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.9%

Protein: 28.0%

Carbs: 28.1%