Originally posted December 27, 2012

chicken and bacon corn chowder

chicken and bacon corn chowder by joanie

This soup is surprisingly light and tasty.


  • 1/4 lb bacon, thinly sliced
  • 2 stalks celery, diced
  • 1 yellow onion, diced
  • 1 russet potato, peeled and diced
  • 4 cups chicken broth
  • 1 tsp fresh thyme leaves
  • 4 ears corn, kernels only
  • 1 cup leftover chicken breast meat
  • 1 cup heavy cream
  • kosher salt
  • freshly ground pepper
4 servings


Heat the bacon over medium heat. Once the fat is rendered, add celery, onions, and potatoes. When the vegetables begin to soften (about 10 minutes), add the broth and thyme. Bring to a simmer. Reduce the heat to medium-low and cook until the potatoes are tender. Then add the corn kernels, chicken meat, and cream. Bring back to a simmer. Season to taste with salt and pepper.

Serve immediately.

45 minutes


  • commented about 7 years ago

    Looks tasty! That it uses leftovers (and looks easily scalable for more mouths) is a bonus. Totally making this tomorrow. I'll use thick bacon and chop it into 1" pieces before cooking.


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