Chicken corn chowder: A hearty fall favorite recipe

As the weather starts to cool and the leaves begin to fall, nothing beats a cozy bowl of chowder.

 

Chicken corn chowder is the perfect meal to enjoy while watching football or curling up with a good book.

 

Packed with flavor and simple to make, this dish will quickly become a family favorite.

 

Here’s everything you need to know about making this delicious chowder at home.

 

Chicken Corn Chowder

Ingredients:

● 6 slices bacon, chopped

● 2 Tbsp. unsalted butter

● 1 large yellow onion, chopped

● 2 stalks celery, chopped

● 1 green bell pepper, chopped

● 2 garlic cloves, finely chopped

● 1/3 cup all-purpose flour

● 6 cups chicken stock

● 1 large package of egg noodles

● 2 tsp. salt

● 1 tsp. pepper

● 4 cups corn kernels (from about 5 ears)

● 3 cups shredded cooked chicken

● 1 cup heavy cream

● 3 green onions, chopped

 

What makes this chowder so good?

 

In addition to tender chicken and sweet corn, the flavor of this chowder is elevated by a mix of onion, celery, bell pepper, and garlic.

 

Bacon provides a smoky richness, and instead of potatoes, I like to use egg noodles, but you can use either, or both, which is my husband’s preference.

 

Most soups have a broth base, but chowders stand out with their thick, creamy texture. This creaminess is achieved by creating a roux – a mixture of butter and flour – that helps thicken the chowder to just the right consistency.

 

Directions:

1. Cook the bacon: In a large Dutch oven, cook the bacon over medium heat until it’s crisp, about 6-7 minutes. Once done, remove the bacon and set it aside on a paper towel-lined plate. Leave the bacon drippings in the pot for extra flavor.

 

2. Sauté the vegetables: Add the butter to the bacon drippings and melt. Then, add the chopped onion, celery, and bell pepper. Cook for about 4 minutes until softened, stirring occasionally. Stir in the garlic and cook for 30 seconds.

 

3. Make the roux: Sprinkle flour over the vegetables and cook, stirring constantly for 1 minute. Slowly stir in the chicken stock and bring it to a simmer.

 

4. Add the chicken, corn, and cream: Stir in the corn, shredded chicken, and heavy cream. Let the chowder simmer for 10-15 minutes until it starts to thicken.

 

5. Cook the egg noodles: Separately, cook the egg noodles according to the package instructions (about 3 minutes). Once done, add them to the chowder and let simmer for an additional 2 minutes.

 

6. Finish and serve: To serve, ladle the chowder into bowls and top with the reserved crispy bacon and chopped green onions. Serve with crackers or warm bread for a satisfying meal.

 

This chicken corn chowder is the perfect way to welcome fall and keep your family full and coming back for seconds!