Chicken and Corn Chowder

with Bacon, Potatoes, and Green Onions

This chicken and corn chowder is a warm and comforting one pot meal that combines tender potatoes, sweet corn, and juicy shredded chicken in a creamy broth. The recipe starts by crisping bacon to build flavor, then layers in fresh vegetables to create a savory base that feels cozy and satisfying. The chowder thickens gently as the potatoes cook, giving you a silky texture that pairs perfectly with the sweetness of the corn.

This recipe is great for beginners because it uses simple pantry ingredients and follows easy steps. The chowder reheats well and can be prepared quickly using rotisserie chicken and frozen corn. For the tools, you will need a Dutch oven, a chef knife, a cutting board, a wooden spoon, and a ladle. Serve it with crusty bread or a small salad for a complete meal that feels homemade and hearty.

1. Cook the baconAdd the chopped bacon to a large Dutch oven and cook over medium heat until crisp. Transfer the bacon to a plate lined with paper towels and leave the drippings in the pot.Cook the bacon slowly to get more flavorful drippings.Dispose of any used paper towels in the trash to keep the workspace clean.
2. Sauté the vegetablesAdd the butter to the pot and let it melt into the bacon drippings. Stir in the onion, celery, and red bell pepper. Cook for about four minutes until the vegetables soften. Add the garlic and cook for thirty seconds until fragrant.Cut all vegetables the same size so they cook evenly.Rinse your cutting board after handling garlic to remove strong odors.
3. Build the rouxSprinkle the flour over the vegetables and stir constantly for one minute. Slowly whisk in the chicken stock until smooth.Add the stock gradually to avoid lumps.Wipe any spilled flour immediately so it does not paste onto the counter.
4. Simmer the potatoesAdd the chopped potatoes along with salt and pepper. Bring to a gentle simmer and cook for about ten minutes or until the potatoes can be pierced easily with a fork.Keep the heat low to prevent the potatoes from breaking apart.Lightly scrape the bottom of the pot with a wooden spoon to prevent sticking.
5. Finish the chowderStir in the corn kernels, shredded chicken, and heavy cream. Continue simmering for ten to fifteen minutes until the chowder thickens slightly and flavors blend.Using rotisserie chicken saves prep time.Wash any utensils that touched raw chicken to keep the kitchen safe.
6. ServeTaste the chowder and adjust seasoning as needed. Ladle into bowls and top with the crispy bacon and chopped green onions.Add a splash of cream before serving for a richer finish.Store leftovers in airtight containers and refrigerate promptly.

Bacon6 slice

- Meat

Unsalted butter2 tbsp

- Dairy

Yellow onion1 count

- Produce

Celery3 stalk

- Produce

red bell pepper1 count

- produce

Garlic2 clove

- Produce

all purpose flour1/3 cup

- baking

Chicken Stock6 cup

- Canned Goods

Russet potatoes2 count

- Produce

Salt0 count

- Spices

Black Pepper0 count

- Spices

corn kernels4 cup

- Frozen

shredded cooked chicken3 cup

- meat

Heavy Cream1 cup

- Dairy

Green Onions3 count

- Produce

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bunch of vegetables