Chicken Corn Chowder

Name: Chicken Corn Chowder
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb chicken breast; 4 slices bacon; 3 cups frozen corn; 2 potatoes; 1 onion; 2 stalks celery; 3 cloves garlic; 4 cups chicken stock; 1 cup heavy cream; 2 tbsp all-purpose flour

Sweet corn, tender chicken, and potatoes in a creamy bacon-flecked broth, chowder night without the coastline.

45 min · Beginner · 510 cal · 33g protein · $2.30/serving · American

Comfort Food

45minutes

4servings

510calories

33gprotein

$2.30per serving

Save this recipe

Ingredients (serves 4)

1 lb chicken breast
4 slices bacon
3 cups frozen corn
2 potatoes
1 onion
2 stalks celery
3 cloves garlic
4 cups chicken stock
1 cup heavy cream
2 tbsp all-purpose flour

Missing something? Save this recipe to Anychef and it rebuilds around what's actually in your kitchen — and writes the grocery list for the rest.

Save this recipe

Instructions

1
Chop the bacon and cook in a Dutch oven over medium heat until crisp, about 5 minutes. Remove with a slotted spoon, leaving the fat.
2
Dice the onion and celery and cook in the bacon fat until soft, 5 minutes, then stir in minced garlic and the flour for 1 minute.
3
Whisk in the chicken stock, then add the chicken breasts and diced potatoes. Simmer until the chicken reaches 165°F, about 15 minutes.
4
Shred the chicken and return it with the corn and heavy cream. Simmer gently 8 minutes, do not boil.
5
Mash a few potato chunks to thicken, season with salt and pepper, and serve topped with the crispy bacon.