Chicken Corn Chowder Cheese Bacon (Print-Friendly Version)
Creamy chowder with chicken, corn, bacon, and cheese—hearty comfort in every bowl.
# Ingredients You'll Need:
→ Base Components
01 -
1 tablespoon olive oil
02 -
1/2 cup diced onion
03 -
1 tablespoon minced garlic
04 -
8 cups chicken stock (1.9 litres)
05 -
4 cups peeled, diced potatoes (about 560 g)
06 -
2 cups frozen corn (about 320 g)
07 -
3 cups chopped, cooked chicken (about 420 g)
08 -
1 cup cooked, crumbled bacon (approximately 120 g), plus extra for garnish
09 -
4 ounces cream cheese, softened (115 g)
10 -
2 cups shredded cheddar jack cheese (230 g)
11 -
1 teaspoon Italian seasoning
12 -
1/2 teaspoon smoked paprika
13 -
Salt and freshly ground black pepper, to taste
# How to Make It:
01 -
Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 2–3 minutes until translucent. Stir in minced garlic and cook for an additional minute.
02 -
Pour in chicken stock and add diced potatoes. Bring to a boil, then reduce heat and simmer for 10–12 minutes until potatoes are fork-tender.
03 -
Remove 1 cup of the softened potatoes and mash until smooth. Return the mashed potatoes to the pot. Add softened cream cheese and shredded cheddar jack cheese, stirring until fully melted and incorporated.
04 -
Add frozen corn, cooked chicken, and crumbled bacon. Season with Italian seasoning and smoked paprika. Stir the mixture and continue heating until thoroughly warmed.
05 -
Taste and adjust with salt and freshly ground black pepper as needed. Serve hot, garnished with extra bacon and thinly sliced green onions if desired.
# Extra Information:
01 -
For a richer flavour, use freshly cooked chicken and cook bacon until crisp for the garnish.
02 -
Partially mashing potatoes creates a naturally creamy texture without extra thickeners.