Chicken Corn Chowder


  • 8 ounces bacon, chopped
  • 1/2 cup butter
  • 1 small carrot, diced
  • 1 stalk celery, diced
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1/2 cup all-purpose flour
  • 3 cups corn
  • 2 cups potatoes, peeled and diced (about 1 1/2-pounds)
  • 4 cups chicken broth
  • 2 cups whole milk
  • 1/2 cup heavy whipping cream
  • 2 cups chicken, cooked and shredded
  • salt, to taste
  • pepper, to taste


  1. In a large stockpot or Dutch oven over high heat, stirring occasionally, cook the bacon pieces until quite crispy, about 6-7 minutes. Once the oil begins to form, turn the heat down to medium.
  2. Once all of the bacon is cooked to a nice crisp, transfer it with a slotted spoon to a paper-towel-lined plate.
  3. Drain the stockpot of excess grease, reserving about 1 tablespoon and any browned bits at the bottom.
  4. Using the same pot over medium-high heat, melt the butter.
  5. Add the carrot, the celery, and the onion, and cook until tender and just starting to brown, about 5-10 minutes while occasionally stirring.
  6. Add the garlic, stirring, and allow to cook until fragrant, about 1 minute.
  7. Sprinkle the flour over the mixture and allow to cook, stirring frequently, until truly golden, about 2-3 minutes. Reduce the heat as needed to prevent burning.
  8. Add the corn, the potatoes, and the chicken broth, stirring well and scraping the bottom of the pan to release anything that may have stuck.
  9. Cook over medium-high heat and bring the mixture to a boil.
  10. Cook until the potatoes are tender, about 15-20 minutes.
  11. If desired, use an immersion blender to blend about half of the soup, or transfer half of the mixture to a blender and pulse a few times.
  12. Reduce the heat to low, add the milk, the heavy cream, the chicken, the salt, and the pepper. Cook just long enough to heat through.
  13. Serve immediately.

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