Chicken Corn Chowder Bowl (Print Version)
A creamy and hearty chicken corn chowder that's comforting and satisfying.
# Ingredients:
→ Base Ingredients
01 -
1 slice bacon, chopped
02 -
1 clove garlic, minced
03 -
2 tablespoons all-purpose flour
04 -
2 cups chicken broth
05 -
1/4 cup heavy cream
→ Vegetables and Seasonings
06 -
1 medium russet potato, peeled and diced
07 -
1/16 teaspoon dried thyme
08 -
1/2 cup corn kernels, fresh or frozen
09 -
2 teaspoons minced fresh parsley
10 -
1/4 teaspoon salt
11 -
1/8 teaspoon freshly ground black pepper
→ Protein and Garnish
12 -
7 ounces boneless, skinless chicken thighs, cut into 1/2-inch pieces
13 -
1/4 cup shredded cheddar cheese (optional garnish)
# Steps:
01 -
In a medium saucepan, cook the bacon until crisp, about 5 to 7 minutes. Transfer half of the bacon to a paper towel–lined plate.
02 -
In the same saucepan, stir in the minced garlic and cook until fragrant, about 30 seconds. Stir flour into the mixture to form a paste and cook until lightly browned, about 3 to 5 minutes.
03 -
Slowly whisk in the chicken broth and heavy cream. Stir in the diced potato, dried thyme, chicken pieces, and corn. Bring to a simmer and cook the chicken for about 15 to 20 minutes or until fully cooked.
04 -
Allow the chowder to simmer until the potatoes are tender, about 10 to 15 minutes. Stir in the fresh parsley and season with salt and black pepper.
05 -
Divide the chowder into two bowls and sprinkle the reserved bacon pieces and shredded cheddar cheese (if using) on top.
# Notes and Tips:
01 -
Use fresh or frozen corn kernels for the best flavor; canned corn can work in a pinch but may taste less fresh.
02 -
Skinless chicken thigh meat is preferred for its flavor, though chicken breast can be substituted.