Ingredients

For the Flavor Base:

Bacon: 6 slices, chopped. This is the first layer of flavor. Rendering the bacon provides the perfect fat to sauté the vegetables in, infusing the entire chowder with a subtle, smoky, savory depth. We’ll also use the crispy bits for a garnish. Substitution: 2 tablespoons of unsalted butter and 1 tablespoon of olive oil can be used, but you will miss that smoky note. Turkey bacon is a lower-fat option.
Yellow Onion: 1 large, finely diced. Onions provide the aromatic, slightly sweet foundation essential for any great soup or stew.
Celery: 2 ribs, finely diced. Celery adds a fresh, slightly peppery note that balances the richness of the other ingredients.
Garlic: 4 cloves, minced. Freshly minced garlic provides a pungent, aromatic kick that elevates the entire dish.

For the Heart and Body:

All-Purpose Flour: 1/2 cup. This is our primary thickening agent. It combines with the bacon fat to create a “roux,” which gives the chowder its classic, velvety body.
Chicken Broth: 4 cups (32 ounces), low-sodium. Using a low-sodium broth allows you to control the final saltiness of the chowder. This liquid forms the main volume of our soup. Substitution: Vegetable broth can be used for a slightly different flavor profile.
Potatoes: 1.5 lbs (about 3-4 medium), peeled and diced into 1/2-inch cubes. We recommend a waxy potato like Yukon Gold or red potatoes. They hold their shape beautifully when cooked, providing a tender bite without turning to mush like starchy Russet potatoes can.
Chicken: 3 cups, cooked and shredded or cubed. This is the perfect recipe for using up a store-bought rotisserie chicken for ultimate convenience. You can also poach or bake 2 large chicken breasts and shred them yourself.
Corn: 4 cups. The star of the show!
- Fresh: If it’s in season, use corn cut from 4-5 large cobs. The sweetness is unparalleled.
- Frozen: High-quality frozen corn is an excellent, convenient choice. There’s no need to thaw it first.
- Canned: You can use two 15-ounce cans, but be sure to drain and rinse them well to remove excess sodium and the “canned” flavor.

For the Creaminess and Seasoning:

Heavy Cream: 1.5 cups. This is what transforms the soup into a luxurious, rich chowder. It adds a silky texture and decadent flavor that can’t be beaten. Substitution: For a lighter version, you can use half-and-half or evaporated milk, though the chowder won’t be quite as rich.
Fresh Thyme: 1 tablespoon, leaves removed from stems (or 1 teaspoon dried thyme). Thyme adds a wonderful earthy, slightly minty note that pairs perfectly with chicken and corn.
Salt: 1.5 teaspoons, or to taste.
Black Pepper: 1 teaspoon, freshly ground, or to taste.
Optional Garnish: Fresh chives or green onions, chopped; extra crispy bacon; shredded cheddar cheese; a dash of hot sauce.

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Instructions

Step 1: Build the Flavor Foundation
In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium heat until it becomes golden brown and crispy, about 7-9 minutes. Using a slotted spoon, remove the bacon from the pot and set it aside on a paper towel-lined plate, leaving the rendered bacon fat in the pot. You should have about 3-4 tablespoons of fat; if you have significantly more, you can pour a little off.

Step 2: Sauté the Aromatics
Add the diced yellow onion and celery to the hot bacon fat in the pot. Sauté, stirring occasionally, for 6-8 minutes, until the vegetables have softened and the onion is translucent. This step is crucial as it coaxes the sweetness out of the onions. Add the minced garlic and fresh thyme leaves and cook for another minute until fragrant. Be careful not to burn the garlic.

Step 3: Create the Roux
Sprinkle the all-purpose flour over the sautéed vegetables. Stir continuously for about 2 minutes. The flour will coat the vegetables and absorb the fat, forming a thick paste. This process, known as creating a roux, cooks out the raw flour taste and is the secret to a thick, velvety chowder without any lumps.

Step 4: Deglaze and Form the Soup Base
While stirring or whisking constantly, slowly pour in the chicken broth. Start with just a splash to “deglaze” the pan, scraping up any delicious browned bits from the bottom of the pot. Then, continue to slowly stream in the remaining broth, whisking as you go to ensure the roux dissolves smoothly into the liquid.

Step 5: Cook the Potatoes
Bring the mixture to a simmer, then add the diced potatoes. Reduce the heat to maintain a gentle simmer, cover the pot, and cook for 15-20 minutes, or until the potatoes are fork-tender. Don’t boil them aggressively, as this can cause them to break apart too much.

Step 6: Add the Stars of the Show
Once the potatoes are tender, stir in the cooked, shredded chicken and the corn. If you’re using frozen corn, add it directly from the freezer. Continue to simmer for another 5 minutes to heat the chicken and corn through.

Step 7: Finish with Cream and Season
Reduce the heat to low. Slowly pour in the heavy cream, stirring gently to combine. It is very important not to let the chowder boil after adding the cream, as this can cause it to curdle or separate. Allow the chowder to heat gently for a few minutes.

Step 8: Final Taste and Serve
Taste the chowder and season generously with salt and freshly ground black pepper. Remember that the potatoes and cream will have absorbed a lot of salt, so don’t be shy. Ladle the hot chowder into bowls and top with your favorite garnishes, such as the reserved crispy bacon, fresh chives, and shredded cheddar cheese.

Nutrition

Serving Size: one normal portion
Calories: 550-650