You’ve all had clam chowder, but what about this New England Chicken Corn Chowder recipe? It combines your favorite New England chowder flavors like potatoes and bacon, but adds in crowd pleasing chicken. This chicken chowder recipe is creamy and comforting!
Are you a chowder fan? You also need to try this Crock Pot Corn Chowder or this Bacon Cheeseburger Chowder.
When I saw this recipe, I knew I would love it. I’m a big clam chowder fan. Well, any chowder recipe fan. So I loved that this replaced the clams (which my kids are a little weirded out about) with chicken. Because everyone loves chicken, right? I use chicken thighs, because I love how much more flavor they have than chicken breasts. And of course, you have to have bacon. 🙂
This New England Chicken Chowder Recipe is a soup recipe that the whole family will love!
Ingredients
- Bacon: I love that you cook the bacon first, and then use that bacon grease for the soup. This brings in so much flavor.
- Butter: I use unsalted butter, but it is a smaller amount so using salted butter will be just fine, as well.
- Flour: The flour will help to thicken up the broth. I use all-purpose flour.
- Potatoes: Usually, russet potatoes are a great choice for chowder because they are so starchy and they will help to thicken up the soup. But in this recipe, I’m using red potatoes. They will hold their shape better than the russets. If you do want a thicker chowder, feel free to use russets. You will get some thickness from the corn in this recipe, so keep that in mind, as well.
- Celery, Onion, Carrots: This is called Mirepoix, and it is a staple for making flavorful soups.
- Garlic: I always like freshly minced garlic the best.
- Chicken Broth: I like to use low sodium chicken broth.
- Chicken: Using chicken thighs in this recipe not only gives you more flavor, but they are also easier to cook. Chicken breasts can often be overcooked easily. But really, either thighs or breasts will work.
- Bay Leaves: I always use dried bay leaves because they are easier to keep on hand. If you are using fresh, you will just need 1 bay leaf.
- Cream: You’ll want heavy whipping cream. This will not only help in thickening the soup, but it will bring a nice, rich flavor.
- Corn: I use frozen corn, but if you are making this when corn is in season, feel free to swap in some fresh corn!
- Chives: The chives are optional, but add some good fresh flavor at the end. You could also use sliced green onions.
How to Make Chicken Corn Chowder
- Start by cooking your bacon. I like to dice the bacon first, then cook it in your soup pot. (I like to use a Dutch oven.) When the bacon is crisp, remove it with a slotted spoon to a paper towel lined plate. Leave the bacon grease in the pot!
- Add the butter to the pot and let it melt. Then sprinkle the flour over the melted butter and bacon grease. Stir this all together, and let the flour mixture cook for a minute or two.
- Add in your potatoes, celery, onion, carrots and garlic and stir to coat in the flour mixture. Let this all cook together for a minute or two.
- Add the chicken broth to the pot, followed by the chicken and the bay leaves. Once this is all stirred together, partially cover the pot and let the soup cook until the chicken is cooked through. Make sure the heat is not on too high, you want it simmering, but not at a full boil.
- Once your chicken is almost done and the vegetables are softening, place the cream and half of the corn in a blender or food processor and blend until smooth. This will really help to thicken your chowder.
- Pour this cream mixture into the soup, as well as the remaining corn and most of the bacon. Let this all cook together for a few more minutes.
- Serve the soup topped with the chives and the remaining bacon.
More Comforting Soup Recipes
Creamy Chicken Tortilla Soup
Chicken Wild Rice Soup
French Onion Soup
Homemade Bean and Bacon Soup
Chicken and Gnocchi Soup
Crock Pot Cheeseburger Soup
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New England Chicken Corn Chowder Recipe
You’ve all had clam chowder, but what about this New England Chicken Corn Chowder recipe? It combines your favorite New England chowder flavors like potatoes and bacon, but adds in crowd pleasing chicken. This chicken chowder recipe is creamy and comforting!
Ingredients
- 6 slices thick cut bacon chopped
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 3/4 lb. small red potatoes cut into 1/2-inch pieces
- 2 ribs celery thinly sliced
- 1 large white onion chopped
- 2 medium carrots peeled then quartered lengthwise, then sliced
- 4 cloves garlic minced
- 4 cups chicken broth
- 3/4 lb boneless, skinless chicken thighs cut into bite-sized pieces
- 2 bay leaves
- 1/2 cup heavy cream
- 10 oz frozen corn thawed
- chopped fresh chives for topping
Instructions
- Cook the bacon in a large pot over medium-high heat until crispy, about 6 minutes. Using a slotted spoon, transfer the bacon to a paper towel lined plate, leaving the bacon grease in the pot.
- Turn the heat and add the butter. Once melted, sprinkle in the flour and cook, stirring constantly, until light brown, about 2 minutes. Add the potatoes, celery, onion, carrots, and garlic. Stir until coated, about 2 minutes.
- Stir in the chicken broth, chicken, and bay leaves. Cook, partially covered and stirring occasionally, until the chicken is cooked through, about 20 minutes.
- Place the cream and half of the corn in a blender and blend until smooth. Stir the puree, along with the remaining corn, into the soup. Season to taste with salt and pepper. Cook until heated through, then stir in the bacon, reserving some for serving.
- Serve hot, topped with chives and the remaining bacon.
Recipe Notes:
adapted from Every Day with Rachael Ray January/February 2017
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.
Nutrition Information
Serving: 1/4 of recipe, Calories: 537kcal (27%), Carbohydrates: 33g (11%), Protein: 33g (66%), Fat: 29g (45%), Saturated Fat: 13g (81%), Polyunsaturated Fat: 7g, Trans Fat: 0g, Cholesterol: 150mg (50%), Sodium: 486mg (21%), Fiber: 3g (13%), Sugar: 5g (6%)
Keywords: chicken chowder, corn chowder
Jai Want says
This is a fantastic recipe! Amazing recipes you have!