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Chicken Chowder Soup: A Creamy Delight for Cozy Nights

  • Author: Dottie
  • Total Time: 60 minutes
  • Yield: 6 servings 1x

Description

This creamy chicken chowder is a comforting dish filled with tender chicken, crispy bacon, and a variety of vegetables. It’s easy to prepare and perfect for chilly days, offering a hearty and flavorful meal that warms you from the inside out.

Ingredients

Scale
  • 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)

Instructions

  1. Gather all your ingredients for a smoother cooking process.
  2. Dice the chicken breasts into uniform bite-sized pieces.
  3. Chop the bacon into small pieces for added flavor.
  4. Dice the onion, garlic, carrots, and celery, ideally while the bacon cooks.
  5. Peel and dice the potatoes into small cubes for quicker cooking.
  6. If using fresh corn, cut the kernels off the cob; if frozen, measure out a cup.
  7. In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped bacon and cook until crispy, about 5-7 minutes. Stir occasionally.
  8. Remove the crispy bacon with a slotted spoon and set aside on a paper towel, leaving the drippings in the pot.
  9. Add diced onion to the pot and sauté for 3-4 minutes until translucent.
  10. Stir in minced garlic and cook for an additional minute.
  11. Add diced carrots and celery, sautéing for about 5 minutes until softened.
  12. Add diced chicken to the pot and cook for 5-7 minutes until no longer pink.
  13. Stir in diced potatoes and corn, mixing well.
  14. Pour in chicken broth, ensuring all ingredients are submerged. Bring to a boil.
  15. Once boiling, reduce heat to low and simmer for 20 minutes until potatoes are tender.
  16. Check potatoes for doneness; they should be fork-tender.
  17. Stir in heavy cream, dried thyme, and dried oregano.
  18. Season with salt and pepper to taste, adjusting as needed.
  19. Simmer for an additional 5-10 minutes to thicken. Mash some potato cubes against the pot for a thicker consistency if desired.
  20. Crumble the cooked bacon for garnish.
  21. Remove chowder from heat once desired consistency is reached.
  22. Ladle chowder into bowls, ensuring a good mix of chicken, vegetables, and broth.
  23. Top with crumbled bacon and chopped fresh parsley.
  24. Serve hot, optionally with crusty bread or crackers.

Notes

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat on the stove over low heat, adding a splash of broth or cream if it thickens too much.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes

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Find it online: https://recipes2make.com/chicken-chowder-soup/