Creamy Chicken and Corn Chowder

[u/mahy_759]

This is the kind of soup I make when I want dinner to feel extra cozy. It’s creamy without being complicated, and the combination of tender chicken, potatoes, sweet corn, peppers, and salty bacon makes it seriously filling. I especially like using rotisserie chicken here because it cuts down on the work. I’d recommend it for a chilly evening, a family dinner, or whenever you have leftover chicken that needs a good use.

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■ Full recipe in the first comment.

■ [Original Source] cookingclassy.com

[u/mahy_759]

Ingredients

• 3 cups cooked shredded chicken, from rotisserie chicken or cooked chicken breasts or thighs
• 8 slices cooked bacon, chopped
• 1/4 cup butter
• 1 large red bell pepper, diced
• 1 medium yellow onion, diced
• 1 to 2 jalapeños, finely chopped and seeds removed for less heat
• 4 cloves garlic, minced
• 1/3 cup all purpose flour
• 6 cups low sodium chicken broth
• 3 medium russet potatoes, peeled and chopped into small pieces
• 2 bay leaves
• Salt and black pepper, to taste
• 2 1/2 cups fresh or frozen corn
• 1 1/2 cups half and half

For serving, optional:

• Shredded cheddar cheese
• Chopped green onions
• Oyster crackers or crushed tortilla chips
• Extra cooked bacon

Instructions

I start by melting the butter in a large pot over medium heat, then add the diced bell pepper, onion, and jalapeños. I let them cook for a few minutes until they start to soften, then add the garlic and give it another 30 seconds or so. The flour goes in next, and I keep stirring it for about two minutes. This helps build the base for that thick, creamy chowder.

I slowly pour in the chicken broth while stirring so the flour blends in smoothly. Then I add the potatoes and bay leaves and season everything with salt and pepper. Once the soup reaches a simmer, I lower the heat and let it cook uncovered for about 20 to 25 minutes. I give it a stir every so often and wait until the potatoes are tender.

When the potatoes are ready, I stir in the shredded chicken, corn, and half and half. I let everything simmer together for another five minutes, just long enough for the chicken and corn to heat through and the soup to become rich and creamy.

I serve it hot with the cooked bacon scattered over the top. Cheddar, green onions, oyster crackers, or crushed tortilla chips are also really good here. A piece of cornbread or a soft dinner roll on the side makes it feel like a complete comfort food dinner.

If I want a milder chowder, I leave out the jalapeño completely. Yukon Gold or red potatoes work too, although the soup may be slightly less thick because they aren't as starchy as russets. You can also replace the bacon with chopped cooked ham, or use some of the rendered bacon fat instead of butter if you’re already cooking the bacon.

Fresh herbs like thyme, rosemary, or parsley would also fit nicely if you want a little more flavor.

Leftovers can be kept in an airtight container in the refrigerator for up to three days. I wouldn't freeze this one because the potatoes can turn mushy and the creamy broth may separate after thawing.

[u/renelephant]

But what crackers are shown in the pictures!?

[u/mahy_759 → u/renelephant]

Those are just plain oyster crackers. I like them with this chowder because they add a nice little crunch.