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Corn-Chowder-with-Vegetables-Chicken-and-Bacon-Recipe

Corn Chowder with Vegetables, Chicken, and Bacon

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This Corn Chowder with Vegetables, Chicken, and Bacon is packed with flavors. It’s a creamy, comforting dish that’s simple to prepare and ideal for a quick dinner.

  • Total Time: 25 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 6 slices bacon, chopped
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 2 cups cooked chicken, shredded or diced (rotisserie works great)
  • 1 15 oz can whole kernel corn, drained (or 1½ cups frozen corn)
  • 1 14–15 oz can cream-style corn
  • 2 cups frozen mixed vegetables
  • 4 cups chicken stock
  • 1 cup milk, or half-and-half for richer chowder
  • 2 cups shredded cheddar cheese
  • 1 tablespoon butter, optional
  • 1 tablespoon flour, optional, for thicker chowder
  • ½ teaspoon dried thyme
  • ½ teaspoon smoked paprika
  • Salt and black pepper, to taste

Instructions

  1. In a large pot over medium heat, cook the chopped bacon until it's crisp. Use a slotted spoon to remove the bacon and set it aside, leaving 1–2 tablespoons of bacon fat in the pot.
  2. Add the diced onion and minced garlic to the bacon fat in the pot and sauté until they are softened.
  3. Stir in the shredded or diced chicken, both types of corn, frozen mixed vegetables, and chicken stock. Bring the mixture to a simmer.
  4. Add the milk (or half-and-half) and mix in shredded cheddar cheese until it melts and the chowder thickens slightly.
  5. If desired, add butter and flour to make the chowder thicker, whisking until smooth. Season the chowder with dried thyme, smoked paprika, salt, and black pepper to taste.

Last Step:

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Notes

Feel free to adjust the type of vegetables used according to your preference.
For extra creaminess, consider using half-and-half instead of milk.
This chowder can be made ahead of time and reheated, making it perfect for meal prep.

  • Author: Thomas
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl
  • Calories: 450
  • Sugar: 5g
  • Sodium: 800mg
  • Fat: 26g
  • Saturated Fat: 12g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 3g
  • Protein: 25g
  • Cholesterol: 60mg

Find it online: https://www.deliciousrecipesblog.com/corn-chowder-with-vegetables-chicken-and-bacon/