Approximate values estimated by AI
Smoky Bacon and Chicken Corn Chowder
80% authentic · American
A flavorful twist on classic chicken corn chowder, enhanced with the smoky depth of bacon and a hint of spice.
Ingredients
- Bacon, smoked, diced4 slices
- Chicken breast, boneless, skinless1 lb
- Yellow corn kernels, fresh or frozen2 cups
- Potatoes, Yukon Gold or Russet, diced2 cups
- Onion, yellow, chopped1 cup
- Garlic, minced2 cloves
- Butter2 tbsp
- All-purpose flour1/4 cup
- Chicken broth4 cups
- Milk, whole1.5 cups
- Heavy cream1/4 cup
- Smoked paprika1/2 tsp
- Saltto taste
- Black pepperto taste
- Fresh thyme or parsley, chopped (for garnish)1 tbsp
- Paprika (for garnish)pinch
Steps
- 1
In a large pot or Dutch oven, cook diced bacon over medium heat until crisp. Remove bacon with a slotted spoon, reserving about 2 tablespoons of bacon fat in the pot. Set bacon aside.
- 2
Add chicken breast to the pot with bacon fat and cook until browned on all sides. Remove chicken, shred or dice, and set aside. Reserve 1 cup of cooking liquid if desired.
- 3
Add butter to the pot with the remaining bacon fat. Add chopped onion and sauté until softened, about 5-7 minutes.
- 4
Add minced garlic and smoked paprika, cook for 1 minute until fragrant.
- 5
Whisk in flour and cook for 1 minute, stirring constantly.
- 6
Gradually whisk in chicken broth, reserved chicken cooking liquid (if using), and milk until smooth.
- 7
Add diced potatoes and bring to a simmer. Cook until potatoes are tender, about 15-20 minutes.
- 8
Stir in corn kernels and cooked chicken. Heat through for about 5 minutes.
- 9
Stir in heavy cream and season with salt and black pepper to taste. Do not boil after adding cream.
- 10
Ladle into bowls, top with reserved crispy bacon, and garnish with fresh thyme/parsley and a pinch of paprika.
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