Chicken and Sweet Corn Chowder with Bacon

• 2 slices bacon, chopped
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 medium potatoes, peeled and diced
• 2 cups shredded cooked chicken
• 2 cups frozen sweet corn
• 4 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• Salt to taste
• 2 tablespoons fresh parsley, chopped (for garnish)

Steps

1. 1 In a large pot, cook bacon over medium heat until crispy.
2. 2 Remove bacon, leaving drippings. Add onion and celery, sauté until softened.
3. 3 Stir in potatoes, broth, thyme, and black pepper. Bring to a boil, then reduce heat and simmer until potatoes are tender.
4. 4 Add chicken and corn, cook for 5 minutes.
5. 5 Stir in heavy cream and heat through without boiling.
6. 6 Season with salt to taste. Garnish with bacon and parsley before serving.

Equipment

• Large pot
• Wooden spoon
• Cutting board and knife

Variations

• Add diced bell peppers for extra color and sweetness.

Substitutions

• Substitute chicken broth with vegetable broth for a vegetarian option.

Pairings

• Pairs well with a crisp green salad and a chilled white wine.

Nutrition

Tips

• For a smokier flavor, use smoked paprika with the thyme.
• Use rotisserie chicken for quick prep.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Serve with warm crusty bread or buttered cornbread on the side.

FAQ