Chicken and Bacon Corn Chowder: The Ultimate Comfort Food Recipe
Introduction to Chicken and Bacon Corn Chowder
If you’re looking for a warm, hearty dish that brings comfort and joy, look no further than chicken and bacon corn chowder. This satisfying soup is perfect for chilly days, and its creamy texture combined with the smoky flavor of bacon makes it a family favorite. Let’s dive into how to create this delicious chowder that’s easy to prepare and packed with flavor.
A Personal Story Behind My Chicken and Bacon Corn Chowder Journey
This chicken and bacon corn chowder holds a special place in my heart. I remember the first time I tasted it during a family gathering. The warm, rich flavors enveloped me like a cozy blanket, and it quickly became a staple in our household. Sharing this dish with loved ones is a cherished tradition, and I’m excited to share my version with you!
What Makes This Chicken and Bacon Corn Chowder Recipe Special?
This recipe stands out for its simplicity and the depth of flavor it delivers. The combination of crispy bacon, tender chicken, and sweet corn creates a delightful taste experience. Plus, it’s made in a crockpot, which means you can set it and forget it! This chowder is not only comforting but also nutritious, making it an ideal meal for any occasion.
The Full Chicken and Bacon Corn Chowder Recipe
Ingredients
- 6 strips bacon, plus more for topping if desired
- 1 cup yellow onion, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 2 lbs yellow potatoes, peeled and cubed
- 1 ½ – 2 lbs boneless, skinless chicken breasts
- 12 oz sweet corn kernels, fresh or frozen
- 2 tsp kosher salt
- 2 tsp garlic powder
- ½ tsp black pepper
- ½ tsp sweet paprika
- 1 quart chicken broth
- ½ cup heavy cream
Instructions
- Cook the bacon in a skillet until crispy. Let it cool slightly, then cut it into bite-sized pieces. This step adds a crunchy texture to your chowder.
- In a crockpot, combine the cooked bacon, yellow onion, carrots, celery, yellow potatoes, chicken breasts, corn, salt, garlic powder, pepper, paprika, and chicken broth. Stir well and cover. Make sure everything is coated with the broth for enhanced flavor.
- Cook on low for 4-6 hours or on high for 2-3 hours. Ensure the chicken reaches an internal temperature of at least 165°F and shreds easily. When the chicken is done, remove it from the crockpot and shred it using two forks. This allows the chicken to mix well with the chowder.
- Take out about 1/3 of the soup from the crockpot and blend it using an immersion blender or a standard blender. This blending creates a creamy base for your chowder. Return it to the crockpot along with the shredded chicken and heavy cream. Taste and add more salt if necessary to balance the flavors.
- Stir everything together and serve hot. Top with extra crispy bacon, fresh parsley, and a sprinkle of black pepper for a finishing touch. Enjoy the comforting flavors!
Serving Suggestions and Variations for Chicken and Bacon Corn Chowder
This chowder is delicious on its own, but you can elevate your meal by serving it with crusty bread or a side salad. For a twist, consider adding diced jalapeños for a spicy kick or some cheese for extra creaminess. You can also adjust the vegetable quantities based on your preference; feel free to add bell peppers or peas for variation!
Frequently Asked Questions About Chicken and Bacon Corn Chowder
Can I make this chowder ahead of time?
Absolutely! This chowder can be made a day in advance. Just store it in the refrigerator and reheat it before serving.
Can I freeze the leftovers?
Yes, you can freeze the chowder. Allow it to cool completely, then store it in an airtight container. It can last for up to 3 months in the freezer. Just thaw and reheat when you’re ready to enjoy it again!
Is this recipe gluten-free?
Yes, as long as you ensure the chicken broth is gluten-free, this chowder is a great option for those with gluten sensitivities.
Chicken and Bacon Corn Chowder
Equipment
- Crockpot For slow cooking the chowder.
Ingredients
Main Ingredients
- 6 strips bacon
- 1 cup yellow onion, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 2 lbs yellow potatoes, peeled and cubed
- 1.5 lbs boneless, skinless chicken breasts
- 12 oz sweet corn kernels, fresh or frozen
- 2 tsp kosher salt
- 2 tsp garlic powder
- 0.5 tsp black pepper
- 0.5 tsp sweet paprika
- 1 quart chicken broth
- 0.5 cup heavy cream
Instructions
- Cook the bacon in a skillet until crispy. Let it cool slightly, then cut it into bite-sized pieces.
- In a crockpot, combine the cooked bacon, yellow onion, carrots, celery, yellow potatoes, chicken breasts, corn, salt, garlic powder, pepper, paprika, and chicken broth. Stir well and cover.
- Cook on low for 4-6 hours or on high for 2-3 hours. Ensure the chicken reaches an internal temperature of at least 165°F and shreds easily. Remove the chicken from the crockpot and shred it using two forks.
- Take out about 1/3 of the soup from the crockpot and blend it using an immersion blender or a standard blender. Return it to the crockpot along with the shredded chicken and heavy cream. Taste and add more salt if necessary.
- Stir everything together and serve hot. Top with extra crispy bacon, fresh parsley, and black pepper.