Name: Pioneer Woman Chicken Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 6 slices bacon, chopped; 2 tablespoons unsalted butter; 1 large yellow onion, chopped; 3 stalks celery, chopped; 1 red bell pepper, chopped; 2 garlic cloves, finely chopped; 1/3 cup all-purpose flour; 6 cups chicken stock; 2 medium russet potatoes, peeled and chopped; 1 teaspoon salt; 1 teaspoon black pepper; 4 cups corn kernels (about 5 ears); 3 cups shredded cooked chicken; 1 cup heavy cream; 3 green onions, chopped

This delicious Pioneer Woman Chicken Corn Chowder is a creamy and comforting meal that’s perfect for chilly nights. It’s quick and easy to prepare, using common ingredients like bacon and chicken. Enjoy its hearty texture topped with crispy bacon and fresh green onions for an extra burst of flavor!

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Ingredients Needed:

6 slices bacon, chopped
2 tablespoons unsalted butter
1 large yellow onion, chopped
3 stalks celery, chopped
1 red bell pepper, chopped
2 garlic cloves, finely chopped
1/3 cup all-purpose flour
6 cups chicken stock
2 medium russet potatoes, peeled and chopped
1 teaspoon salt
1 teaspoon black pepper
4 cups corn kernels (about 5 ears)
3 cups shredded cooked chicken
1 cup heavy cream
3 green onions, chopped

How To Cook Chicken Corn Chowder :

Cook the bacon: In a large Dutch oven, cook the chopped bacon over medium heat, stirring occasionally, until crispy (5-8 minutes). Remove the bacon and place on a paper towel-lined plate. Keep the bacon drippings in the pot.
Sauté the vegetables: Add 2 tablespoons of butter to the bacon drippings and melt. Stir in the chopped onion, celery, and red bell pepper; cook for 4 minutes until slightly softened. Add the garlic and cook for another 30 seconds.
Make the roux: Sprinkle the flour over the vegetables and stir constantly for 1 minute until fully incorporated. Slowly pour in the chicken stock, stirring well to avoid lumps.
Cook the potatoes: Add the chopped potatoes, salt, and pepper. Bring the mixture to a simmer and cook for about 10 minutes, or until the potatoes are fork-tender.
Finish the chowder: Stir in the corn kernels, shredded chicken, and heavy cream. Simmer for another 10-15 minutes, until the chowder has thickened slightly.
Serve: Ladle the chowder into bowls and top with the reserved bacon and chopped green onions. Enjoy!

Recipe Tips

Use Fresh Corn: For the best flavor, use fresh corn from the cob. It adds a sweet, crisp texture that frozen corn can’t match.
Adjust Seasoning: Taste the chowder as it cooks and adjust the salt and pepper. Different chicken stocks can vary in saltiness.
Creamy Texture: To achieve a creamier texture, blend a portion of the chowder and then stir it back in. This gives a nice thickness without needing too much heavy cream.
Leftover Chicken: This is a great recipe for using leftover cooked chicken. Shred it and add it in during the final stages of cooking.
Garnish Smartly: Top your chowder with crispy bacon and green onions right before serving. It adds flavor and a nice presentation.

How To Store & Reheat Leftovers

Refrigerate: Place leftover Chicken Corn Chowder in an airtight container and store it in the fridge. It will be good for up to 3 days.
Freeze: To freeze leftover Chicken Corn Chowder, pour it into a freezer-safe container or bag, seal it well, and freeze for up to 3 months. When ready to eat, thaw it in the fridge overnight before reheating on the stove or microwave.
Reheating: To reheat leftover Chicken Corn Chowder, warm it in a saucepan over medium heat or microwave in 1-minute intervals until hot. Add a splash of chicken stock or water if it’s too thick.

Nutrition Facts

Serving Size: 1 of 12 servings (229 g)

Calories: 298
Total Fat: 20 g
Saturated Fat: 11 g
Cholesterol: 51 mg
Sodium: 325 mg
Potassium: 364 mg
Total Carbohydrate: 20 g
Dietary Fiber: 2 g
Sugars: 8 g
Protein: 12 g

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