Chicken Corn Chowder (healthy!)

Name: Chicken Corn Chowder (healthy!)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 6 strips bacon, cut into ½-inch pieces; 1 cup chopped yellow onion (about 1 medium); 1 pound boneless skinless chicken breasts, cut into ½ inch pieces; 1 red bell pepper, diced (about 1 cup); 1 poblano pepper, diced (about 3/4 cup); ½ cup finely chopped celery (about 2 stalks); 3/4 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon garlic powder; 1/4 cup all-purpose flour; 2 cups low sodium chicken broth; 3 cups thawed frozen whole kernel corn or fresh corn; 1/4 cup chopped cilantro; 1½ cups 2% milk

50 mins

About this chicken corn chowder:

This recipe for chowder strays a little from a traditional chowder. No seafood or potatoes in chicken corn chowder! You may find it appeals to a wider audience because it’s not a heavy soup, and the veggies provide so much fresh flavor. It isn’t loaded with cream and cheese so this chowder is good for you, too.

Bacon. Bacon seems to find its way into my recipes on a frequent basis. It just adds so much flavor. Start this chowder by sautéing bacon until it’s nice and crispy. Set aside the bacon to add later, and reserve the grease.

Next in the pot with the bacon grease goes cubed chicken breast, onions, celery, red bell pepper, and poblano pepper. Sauté until the veggies are softened. So far, so good, right?

This chowder is thickened with a roux.

What is a roux? Simply flour and fat cooked together to thicken sauces, soups, etc.

The fat is already in the pot so add a fourth cup of all-purpose flour. Stir and cook for a couple of minutes. The flour will coat the chicken and vegetables. That’s okay.

Next up is chicken broth. Slowly stir a couple cups of broth into the soup. Add a few cups of corn and let the soup simmer for about 15 minutes.

We’re almost there now. Add a cup and a half of milk, crumbled bacon, and lots of fresh cilantro. Stir until heated and you’re ready to serve your chowder. Total cook time? Right around 30 minutes. Not bad, right?

Time saving tip: Chop the onions, celery, bell pepper, and poblano the night before and put them in a zip top bag in the fridge.

Serve chicken corn chowder with crackers or cornbread muffins. Fresh fruit or a green salad would be perfect accompaniments.

What makes something a chowder?

First, a little history: Chowder was originally a shipboard soup. Early ocean travelers were served a simple soup of potatoes, onions, salt pork or fish, probably thickened with crumbled hardtack, a cracker-like bread that keeps forever. All of the ingredients could be stored a long period of time without refrigeration, except the fish, which was freshly caught. Early New Englanders continued serving this nutritious and easy meal.

Today’s chowders are usually made with seafood, potatoes, onions, and sweet corn. Often chowders are thickened with a roux, and milk is added to give the soup a creamy consistency. Chowder is usually served with crackers, which can be crumbled into the chowder, if desired.

What’s the difference between a chowder and a bisque?

While chowder and bisque are both creamy soups, the main difference is that a bisque is puréed or blended until it’s smooth. A chowder is thick with lots of chunky vegetables and meat.

How to make this soup your own:

Use this recipe as a base and make substitutions as you like. Here a few suggestions:

Rather have seafood chowder? Substitute seafood of your choice for the chicken: clams, shrimp, scallops, haddock, etc. or a combination. Keep in mind, cooking time will vary.
While this chowder recipe is made with bacon for added flavor, you could omit the bacon if you wish. Sauté the vegetables and chicken in a couple tablespoons of olive oil instead. Try adding some smoked paprika to get that smoky flavor!
Make a vegetarian chowder by omitting both the bacon and chicken. Add one pound of cubed potatoes, if desired. Stir the potatoes in with the broth and corn and cook until tender.
For a cheesy chowder, stir in 2 cups shredded cheese just before serving.

Storage and Reheating Tips

Leftover chicken corn chowder can be stored in a covered container in the fridge for three or four days. Reheat gently on the stove or microwave.

Make ahead tip: Prepare the soup as directed, except don’t add the milk and fresh cilantro. Slightly undercook the vegetables. Cool completely and freeze for up to 3 months in freezer containers. Thaw overnight in the fridge and reheat on the stove. When soup has heated, stir in milk and cilantro. Note: If you’ve added potatoes, don’t freeze the soup because potatoes get mushy when frozen.

More garden soups:

Make the most of summer produce by enjoying one of these delicious soups. Try:

Instant Pot Minestrone Soup Recipe or Slow Cooker Minestrone with Quinoa

Tomato Soup with White Beans or Slow Cooker Tomato Basil Soup with Tortellini

Chicken Soup with Farro and Vegetables

Chicken Barley Soup with Kale and Butternut Squash

Carrot Ginger Soup Recipe (vegan and Whole30)

Copycat Panera Squash Soup Recipe — with video