The Dove's Nest Texas Chowder

Indulge in the hearty, Texan flavors of The Dove's Nest Texas Chowder—a comforting, creamy soup that brings the taste of the Lone Star State to your table. This Tex-Mex-inspired chowder combines crispy bacon, tender shredded chicken, and smoky spices like paprika and cumin, all nestled in a velvety broth enriched with heavy cream. Red bell peppers, jalapeños, and sweet corn add vibrant bursts of flavor, while blended Russet potatoes subtly thicken the soup to perfection. Topped with crumbled bacon, sharp cheddar cheese, fresh cilantro, and green onions, this chowder is as visually appealing as it is delicious. Ready in under an hour, it’s the ultimate recipe for weeknight dinners or casual gatherings. Serve it with crusty bread or tortilla chips to complete this hearty, satisfying meal that your family and friends will love!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

Ingredients

• 6 pieces bacon strips
• 2 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 1 medium red bell pepper, diced
• 1 medium jalapeño, seeded and minced
• 3 medium Russet potatoes, peeled and diced
• 2 cups corn kernels (fresh or frozen)
• 4 cups chicken broth
• 1 cup heavy cream
• 2 cups cooked, shredded chicken
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 2 tablespoons fresh cilantro, chopped
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 1 cup cheddar cheese, shredded (optional, for garnish)
• 2 tablespoons green onions, sliced (optional, for garnish)

Directions

Step 1

In a large Dutch oven or heavy-bottomed pot, cook the bacon over medium heat until crisp. Remove the bacon and place it on a plate lined with paper towels. Once cooled, crumble it into small pieces and set aside.

Step 2

In the same pot, add the unsalted butter to the rendered bacon fat. Heat until melted.

Step 3

Add the diced onion, minced garlic, red bell pepper, and jalapeño to the pot. Sauté the vegetables over medium heat for 5-7 minutes or until softened and fragrant.

Step 4

Stir in the diced potatoes and corn kernels, and cook for another 3 minutes.

Step 5

Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for 15 minutes, or until the potatoes are tender.

Step 6

Using a ladle, remove about 2 cups of the chowder and blend it until smooth using an immersion blender or countertop blender. Return the blended mixture to the pot—this will help thicken the chowder slightly.

Step 7

Stir in the heavy cream, cooked shredded chicken, smoked paprika, ground cumin, salt, and pepper. Simmer for an additional 5 minutes to allow the flavors to blend.

Step 8

Remove the pot from heat and stir in the chopped fresh cilantro.

Step 9

Ladle the chowder into bowls and garnish with crumbled bacon, shredded cheddar cheese, and sliced green onions, if desired.

Step 10

Serve immediately with crusty bread or tortilla chips on the side for a satisfying meal.

Nutrition Facts

Serving size	(3314.9g)

Amount per serving	% Daily Value*
Calories	3610.3

Total Fat 184.8g	0%
Saturated Fat 98.7g	0%
Polyunsaturated Fat 0g
Cholesterol 899.8mg	0%
Sodium 6676.0mg	0%
Total Carbohydrate 239.8g	0%
Dietary Fiber 27.5g	0%
Total Sugars 42.8g
Protein 246.1g	0%

Vitamin D 24IU	0%
Calcium 1162.6mg	0%
Iron 20.6mg	0%
Potassium 7295.1mg	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: 46.1%

Protein: 27.3%

Carbs: 26.6%