Chicken Chowder Soup: A Creamy Delight for Cozy Nights

Chicken Chowder Soup is a delightful dish that warms the soul and tantalizes the taste buds. As the weather turns chilly, there’s nothing quite like a steaming bowl of this creamy, hearty soup to bring comfort and joy to your dining table. Originating from the coastal regions of North America, chowder has a rich history that reflects the blending of various culinary traditions, making it a beloved staple in many households.

What I adore about Chicken Chowder Soup is its perfect balance of flavors and textures. The tender chunks of chicken, combined with fresh vegetables and a velvety broth, create a symphony of taste that is both satisfying and nourishing. Not only is it delicious, but it’s also incredibly convenient to prepare, making it a go-to recipe for busy weeknights or cozy gatherings with family and friends. Join me as we explore the delightful world of Chicken Chowder Soup, and discover why this dish has captured the hearts of so many!

Ingredients:

• 1 pound boneless, skinless chicken breasts, diced
• 4 slices of bacon, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 3 medium potatoes, peeled and diced
• 1 cup corn kernels (fresh or frozen)
• 4 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley, chopped (for garnish)

Preparing the Ingredients

1. Start by gathering all your ingredients. This makes the cooking process smoother and more enjoyable. 2. Dice the chicken breasts into bite-sized pieces. I like to cut them into uniform sizes for even cooking. 3. Chop the bacon into small pieces. This will add a delicious smoky flavor to the chowder. 4. Dice the onion, garlic, carrots, and celery. I usually do this while the bacon is cooking to save time. 5. Peel and dice the potatoes into small cubes. This helps them cook faster and blend well with the other ingredients. 6. If you’re using fresh corn, cut the kernels off the cob. If using frozen, just measure out a cup.

Cooking the Base

7. In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the chopped bacon. Cook until the bacon is crispy, about 5-7 minutes. Stir occasionally to ensure even cooking. 8. Once the bacon is crispy, use a slotted spoon to remove it from the pot and set it aside on a paper towel to drain. Leave the bacon drippings in the pot; they add great flavor to the chowder. 9. In the same pot, add the diced onion and sauté for about 3-4 minutes until it becomes translucent. The aroma will be fantastic! 10. Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning. 11. Next, add the diced carrots and celery. Sauté for about 5 minutes until they start to soften. 12. Now, it’s time to add the diced chicken to the pot. Cook for about 5-7 minutes, stirring occasionally, until the chicken is no longer pink.

Building the Chowder

13. Once the chicken is cooked, add the diced potatoes and corn to the pot. Stir everything together to combine. 14. Pour in the chicken broth, making sure all the ingredients are submerged. Bring the mixture to a boil over high heat. 15. Once boiling, reduce the heat to low and let it simmer for about 20 minutes. This allows the flavors to meld and the potatoes to become tender. 16. After 20 minutes, check the potatoes for doneness. They should be fork-tender but not mushy. 17. Stir in the heavy cream, dried thyme, and dried oregano. This is where the chowder gets its creamy texture and rich flavor. 18. Season with salt and pepper to taste. I usually start with about a teaspoon of salt and half a teaspoon of pepper, then adjust according to my preference.

Final Touches

19. Let the chowder simmer for an additional 5-10 minutes, allowing it to thicken slightly. If you prefer a thicker chowder, you can mash a few of the potato cubes against the side of the pot with a fork. 20. While the chowder is simmering, crumble the cooked bacon and set it aside for garnish. 21. Once the chowder has reached your desired consistency, remove it from the heat.

Serving the Chowder

22. Ladle the chowder into bowls, making sure to get a good mix of chicken, vegetables, and broth in each serving. 23. Top each bowl with a sprinkle of crumbled bacon and a generous amount of chopped fresh parsley for a pop of color and freshness. 24. Serve the chowder hot, and if you like, pair it with some crusty bread or crackers for dipping.

Storing Leftovers

25. If you have any leftovers, let the chowder cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. 26. To reheat, simply warm it on the stove

Conclusion:

In summary, this Chicken Chowder Soup is an absolute must-try for anyone looking to warm their hearts and bellies with a comforting, hearty dish. The creamy texture combined with tender chicken and vibrant vegetables creates a symphony of flavors that will leave you craving more. Whether you’re enjoying it on a chilly evening or serving it at a cozy gathering, this soup is sure to impress your family and friends. For serving suggestions, I love to pair this chowder with a crusty piece of bread or a light salad for a complete meal. You can also get creative with variations—try adding corn for a touch of sweetness, or toss in some spicy jalapeños for a kick! If you’re feeling adventurous, consider swapping out the chicken for shrimp or even making it vegetarian by using chickpeas and vegetable broth. I encourage you to give this Chicken Chowder Soup a try and make it your own! Don’t forget to share your experience and any personal twists you add to the recipe. I’d love to hear how it turns out for you! So grab your ingredients, get cooking, and enjoy every delicious spoonful of this delightful chowder. Happy cooking! Print