Chowder is its own category of soups. We are most familiar with clam chowder or seafood chowder of any sort. And while Corn Chowder is common, chicken is not a usual player. Well, I have to be the rebel and combine both corn and chicken in this Chicken Corn Chowder!
Of course, you can roast your own chicken, but you can also buy a deli roasted chicken to make this soup more convenient. Either way, I take the meat off the bone and put it in a bowl, and put the bones in a large pot to make stock. I actually use my Instant Pot to make stock and it works beautifully.
Tips for buying a deli-roasted chicken:
- Buy from a reputable source. That is, buy roasted chicken from a supermarket or butcher that roasts free-range chickens, ones who have been eating what they are created to eat and who live a happy life.
- Read the ingredients. If "modified food starch" or "natural color" appears in the list, skip it. Choose one that only lists ingredients that you recognize and know you would use in your own kitchen … you know, like salt, pepper, garlic, paprika, sage, oregano … You know what those things are, right?!
On to the corn
If it is the season for fresh corn, you must use fresh! But feel free to use frozen ... especially if you froze it yourself for just such an occasion!
Can we get started on this Chicken Corn Chowder already?
Chop the bacon and get it going in a large Dutch oven, then add the onion.
When the onion is soft, sprinkle the bacon and onion with some flour and stir it to coat it. As usual, I use a 1:1 gluten-free flour blend.
Then add the potato and the chicken broth and let the potato get just tender.
Finally, add the chicken and corn and let it warm through. The corn will still have a slight crunch to it and you'll be able to taste all the sweetness!
Serve it with some chopped tomatoes, cilantro, avocado, and lime juice. And personally, I think it benefits from some hot sauce!
Chicken Corn Chowder
- 4 slices bacon chopped
- 1 medium onion chopped
- 3 Tablespoons all-purpose flour or gluten-free 1:1 flour blend
- 1 pound Yukon Gold potatoes (about 3 medium) peeled and chopped
- 6 cups chicken broth
- 4 cups shredded cooked chicken (see notes) from a 2½-3 pound roasted chicken
- 3 cups fresh corn kernels (see notes) cut from about 3 ears
- ½ cup heavy cream or non-dairy option
- 2 medium tomatoes chopped
- 1 avocado pitted, peeled, and sliced
- 1 cup cilantro leaves chopped
- 2 limes cut into wedges
- Freshly ground black pepper and salt for seasoning
- In a large, heavy pot over medium heat, cook the bacon, stirring often, until fat is rendered and meat starts to brown. Add onion and cook, stirring occasionally, until soft, about 3 minutes. Sprinkle with flour and stir until flour smells toasty, but hasn't started to brown, about 3 minutes.
- Add potatoes and broth. Bring to a boil, stirring occasionally. Reduce heat and simmer until potatoes are barely tender when pierced, about 5 minutes. Add chicken and corn and bring to a boil, then reduce heat to low and stir in cream to taste, Heat through, about 2 minutes.
- Taste for seasoning and add salt and pepper accordingly.
- Serve in soup bowls, garnished with tomatoes, avocado, cilantro, and a squeeze of lime juice.