Chicken Corn Chowder

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Cook bacon until crispy in a large soup pot or Dutch oven.

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Add chicken pieces and chopped onion to the pot with bacon and cook for about 5-7 minutes. Stir a few times throughout.

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Add garlic and thyme and stir until fragrant before adding the flour. At this point, the flour will combine with the bacon grease creating a nutty aroma. From there, slowly pour in the chicken broth whisking as you go, until smooth.

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Add in potatoes, corn, and carrots and simmer on low for 10 minutes or until the potatoes are cooked through and can be pierced through with a fork.

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Add in the bell pepper and continue simmer for another 10 minutes.

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Pour in heavy cream and whisk to combine. Season with salt and pepper as needed and bring everything to a gentle boil for just a minute. Remove from heat, garnish with parsley and bacon, and serve immediately.

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Chicken Corn Chowder

Cook bacon until crispy in a large soup pot or Dutch oven.

Step 1

Add chicken pieces and chopped onion to the pot with bacon and cook for about 5-7 minutes. Stir a few times throughout.

Step 2

Add garlic and thyme and stir until fragrant before adding the flour. At this point, the flour will combine with the bacon grease creating a nutty aroma. From there, slowly pour in the chicken broth whisking as you go, until smooth.

Step 3

Add in potatoes, corn, and carrots and simmer on low for 10 minutes or until the potatoes are cooked through and can be pierced through with a fork.

Step 4

Add in the bell pepper and continue simmer for another 10 minutes.

Step 5

Pour in heavy cream and whisk to combine. Season with salt and pepper as needed and bring everything to a gentle boil for just a minute. Remove from heat, garnish with parsley and bacon, and serve immediately.

Step 6

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