Chicken and Sweet Corn Chowder with Bacon Crumble

• 2 slices bacon, diced
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 medium carrots, diced
• 2 cups shredded cooked chicken
• 1/2 cup all-purpose flour
• 4 cups chicken broth
• 1 cup whole milk
• 1 cup frozen sweet corn
• 1/2 teaspoon thyme
• Salt and pepper to taste
• 2 tablespoons chopped chives, for garnish

Steps

1. 1 In a large pot, cook bacon over medium heat until crispy. Remove with a slotted spoon and set aside.
2. 2 Add onion, celery, and carrots to the bacon fat and cook until softened.
3. 3 Stir in flour to create a roux, cooking for 1-2 minutes.
4. 4 Gradually whisk in chicken broth and milk, stirring constantly to prevent lumps.
5. 5 Add cooked chicken, corn, thyme, and reserved bacon. Simmer until heated through.
6. 6 Season with salt and pepper to taste. Garnish with chives before serving.

Equipment

• Large pot
• Slotted spoon

Variations

• Add diced potatoes for a heartier chowder.

Substitutions

• Substitute almond milk for a dairy-free version.

Pairings

• Pairs well with a simple green salad or roasted vegetables.

Nutrition

Tips

• For extra richness, stir in a splash of heavy cream before serving.
• Use rotisserie chicken to save time and boost flavor.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.

Freezing: Freezes well for up to 3 months. Thaw in the fridge and reheat slowly on the stovetop.

Serving Suggestions

• Serve with warm crusty bread or oyster crackers for a complete meal.

FAQ