Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, diced into bite-sized pieces
- 4 slices thick-cut bacon, chopped
- 3 cups corn kernels (fresh, frozen, or canned)
- 2 large Russet potatoes, peeled and cubed
- 1 medium yellow onion, finely diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream or half-and-half
- 3 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Fresh chives or green onions for garnish
Instructions
- In a large Dutch oven or heavy-bottomed pot over medium heat, add the chopped bacon. Cook until the bacon is crispy and the fat has rendered. Use a slotted spoon to remove the bacon bits and set them aside on a paper towel, leaving the drippings in the pot.
- Add the diced onion and red bell pepper to the bacon fat. Sauté for about 5 minutes until the vegetables are softened. Add the minced garlic and cook for another 60 seconds until fragrant.
- Melt the butter in the pot with the vegetables. Sprinkle the flour over the mixture and stir constantly for 2 minutes. This creates a roux that will thicken your chowder. Slowly whisk in one cup of the chicken broth to ensure there are no lumps.
- Add the remaining chicken broth, diced potatoes, chicken pieces, and dried thyme. Season with a pinch of salt and pepper. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15 to 20 minutes, or until the potatoes are fork-tender and the chicken is fully cooked.
- Stir in the corn kernels and the heavy cream. Let the soup simmer uncovered for another 5 minutes to allow it to thicken further and heat the corn through. Taste and adjust seasonings with more salt or pepper if needed.
- Ladle the chowder into bowls. Top each serving with the reserved crispy bacon bits and a sprinkle of fresh chives or green onions.
- Cook Time: 45 minutes
- Diet: Standard