Pioneer Woman Chicken and Corn Chowder

Pioneer Woman chicken and corn chowder is an easy soup made with shredded chicken, sweet corn, potatoes and crispy bacon, ready in 42 minutes. This one-pot creamy chicken corn soup recipe fits cozy Sunday dinners, fall weeknights, summer corn season and winter potluck nights.

Sprinkle the flour over the softened vegetables and stir it for a full minute before any stock goes in, because that toasted paste is what thickens the chowder. Skip it and you get a thin, floury soup instead of a creamy one.

Cooking the vegetables in the bacon drippings builds a smoky base that plain butter or oil can't give you. Using shredded cooked chicken keeps the chicken tender and the whole pot on the stove in about 40 minutes.

Pioneer Woman Chicken and Corn Chowder

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Course: SoupCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

16

minutes

Cooking time

26

minutes

Calories

697

kcal

Chunks of potato and sweet corn simmer in a thick, creamy base with tender shredded chicken. A topping of crisp bacon and fresh green onions adds smoky crunch to every spoonful.

Ingredients

• 6 slices bacon, chopped
  

• 2 tbsp. unsalted butter
  

• 1 large yellow onion, chopped
  

• 3 stalks celery, chopped
  

• 1 red bell pepper, chopped
  

• 2 garlic cloves, finely chopped
  

• 1/3 c. all-purpose flour
  

• 6 c. chicken stock
  

• 2 medium russet potatoes, peeled and chopped
  

• 1 tsp. salt
  

• 1 tsp. pepper
  

• 4 c. corn kernels (from about 5 ears)
  

• 3 c. shredded cooked chicken
  

• 1 c. heavy cream
  

• 3 green onions, chopped
  

Directions

• Cook the bacon: Cook 6 chopped slices of bacon in a Dutch oven over medium heat, stirring now and then, until crisp, 5 to 8 minutes. Move the bacon to a paper towel-lined plate, but leave the drippings in the pan.
• Soften the vegetables: Melt 2 tablespoons unsalted butter into the bacon drippings, then add 1 chopped yellow onion, 3 chopped celery stalks and 1 chopped red bell pepper. Cook, stirring now and then, for about 4 minutes until slightly softened.
• Add the garlic: Stir in 2 finely chopped garlic cloves and cook for 30 seconds more. That's just long enough to bring out the aroma without burning it.
• Make the roux: Sprinkle 1/3 cup all-purpose flour over the vegetables and cook, stirring constantly, for 1 minute. Then gradually stir in 6 cups chicken stock so no lumps form.
• Simmer the potatoes: Add 2 peeled and chopped russet potatoes, 1 teaspoon salt and 1 teaspoon pepper, then bring the pot to a simmer. Cook for about 10 minutes, until a fork pierces the potatoes easily.
• Add corn, chicken and cream: Stir in 4 cups corn kernels, 3 cups shredded cooked chicken and 1 cup heavy cream. Return it to a simmer and cook 10 to 15 minutes more, until slightly thickened.
• Top and serve: Ladle the chowder into bowls and scatter the reserved bacon on top. Finish with 3 chopped green onions for a fresh, sharp bite.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, Victorinox Fibrox 8-inch chef's knife, OXO wooden spoon set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use canned corn in place of fresh ears?

Yes, drained canned corn works fine, and it makes this a good soup for any time of year when fresh ears aren't around. Use about 4 cups and add it at the same point, since it only needs to heat through.

Can I swap the heavy cream for something lighter?

Half-and-half or whole milk will work if you want a lighter chowder, though it will be a little less rich. Stir it in at the end and don't let it boil hard, since lower-fat dairy can curdle.

Can I make this chowder ahead of time?

Yes, and it tastes even better the next day once the flavors settle. Cool it, store it in the fridge, and reheat gently on the stove, adding a splash of stock if it has thickened too much.

What if I don't have a Dutch oven?

Any heavy-bottomed soup pot or large stockpot works just as well. The main thing is a pot big enough to hold about 3 quarts, so the soup can simmer without boiling over.

What's the most common mistake with this chowder?

Adding the stock too fast after the flour is the biggest one, because the roux clumps and leaves lumps in the soup. Pour it in gradually while stirring, and the chowder turns out smooth.