One-Pot Creamy Chicken and Corn Chowder
This One-Pot Creamy Chicken and Corn Chowder is the ultimate cozy comfort meal. Loaded with tender shredded chicken, sweet corn, hearty potatoes, and smoky bacon, it creates a rich, velvety broth thickened with a classic roux. Everything cooks in one pot, making this an easy, warming weeknight soup.
Equipment
- Large pot or Dutch oven
- Slotted Spoon
- Cutting board
- Chef’s Knife
Ingredients
- 6 slices bacon, chopped
- 1 large yellow onion, diced
- 2 celery stalks, chopped
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 6 cups low-sodium chicken broth
- 3 medium russet potatoes, peeled and diced
- 3 cups corn kernels (fresh or frozen)
- 3 cups cooked shredded chicken
- 1 cup heavy cream
- 1 tsp dried thyme
- 1/2 tsp smoked paprika
- salt and black pepper, to taste
- chopped green onions, for garnish
Instructions
- Cook the chopped bacon in a large pot until crispy. Remove with a slotted spoon and leave the drippings in the pot.
- Add onion, celery, and red bell pepper to the bacon drippings. Sauté 5 minutes, then add garlic and cook 30 seconds.
- Sprinkle flour over the vegetables and stir to coat. Cook 1–2 minutes, then gradually whisk in the chicken broth until smooth.
- Add potatoes, thyme, and smoked paprika. Bring to a boil, reduce heat, and simmer 10–15 minutes until potatoes are tender.
- Stir in corn, shredded chicken, and heavy cream. Simmer 5 minutes until heated through.
- Stir in half of the crispy bacon. Season with salt and pepper. Serve with remaining bacon and chopped green onions.
Notes
For extra richness, sauté the aromatics in the bacon drippings and allow the potatoes to simmer until fork tender. If you prefer a thicker chowder, mash a few potatoes against the side of the pot before adding the cream.