Simply Irresistible Chicken Corn Chowder
This chicken corn chowder is incredible. It’s creamy, but not too rich, and it has a remarkable flavor profile with just the right hint of smokiness. Every single ingredient was carefully selected, from the bacon and chicken to the veggies and spices. It’s extremely satisfying without feeling too heavy, and I have a feeling you’re going to want to make it alllll summer long! This soup’s outrageous flavor comes from a roux built on butter and bacon grease, and let me tell you, that bacon makes ALL. THE. DIFFERENCE (just like with my award-winning chili recipe and potato soup!). Seriously, you can’t get better flavor than this in soup. I don’t make soup too often in the summer, but this (and my summer corn chowder) are two recipes that are great for using that fresh, super sweet ambrosia summer corn. You really can’t go wrong with either recipe, but if you’re looking for a heartier, more filling soup, go with today’s recipe!
What You Need
There are quite a few ingredients in this chicken corn chowder recipe. Here’s a few worth highlighting, besides the bacon (I think I talked enough about that in the first few paragraphs 😂):
Smoked paprika. You know I love using this spice for its sweet, smoky flavor. It goes great in creamy dishes, like my chicken and rice soup or my creamy chicken pasta. Dry mustard. This isn’t the kind you can squeeze from a bottle or spoon out of a jar. This is ground, dried mustard seed that you can find in the spice aisle of your grocery store.Corn. Fresh summer corn will have the best flavor, but frozen or canned will work too!Jalapeño. We’ll add jalapeño for flavor and a mild heat. If you like a little more heat, you can add some (not all!) of the seeds. Potatoes. I recommend using gold potatoes for their texture and ease (you don’t have to peel them!). If you really want to use russet, you can–but you will need to peel them first.
SAM’S TIP: The bacon could be stirred back into the soup when it’s done, but to keep it crispy, I suggest you just serve on the side for sprinkling. Whatever you do, don’t forget about it; it adds even more flavor back into the soup! Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Chicken Corn Chowder
SAM’S TIP: Blending half the soup gives it a thicker, smooth, and creamy texture while still maintaining discernable chunks of veggies and chicken. If you don’t have an immersion blender, you can transfer half the soup to a regular blender, or just use a potato masher to mash half the soup. I truly can’t wait to hear what you think about this one! Enjoy! Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
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