Easy Chicken and Corn Chowder
Warm up with this creamy chowder, perfect for busy weeknights or cozy weekends!
Ingredients
- 6 strips bacon chopped
- 2 large chicken breasts diced
- 1/2 medium onion diced
- 2 stalks celery sliced
- 1/4 cup all-purpose flour
- 2 cloves garlic chopped
- 4 cups chicken stock
- 2 cups corn fresh or frozen
- 1 cup heavy cream
- 3 medium Russet potatoes peeled and cubed
- 1/4 teaspoon Italian herbs
- cayenne pinch (optional)
- Salt and pepper to taste
- Chopped scallions optional for garnish
Instructions
- In a large pot over medium-high heat, cook the chopped bacon until crispy, about 10 minutes. Remove and set aside, keeping the grease in the pot.
- Add the diced onion and celery to the pot and sauté for about 5 minutes until soft.
- Stir in the flour and cook for about a minute, then add minced garlic and chicken stock, scraping the pot's bottom.
- Mix in diced chicken, corn, heavy cream, cubed potatoes, Italian herbs, and cayenne. Bring to a boil, then reduce heat to a gentle simmer with the lid slightly ajar.
- Cook until potatoes are tender, about 15-20 minutes, stirring occasionally. Season with salt and pepper.
- Serve hot, garnished with remaining bacon and chopped scallions, if desired.