Pioneer Woman Chicken Corn Chowder Recipe

This Pioneer Woman Chicken Corn Chowder is a creamy and hearty recipe, which is made with crispy bacon and sweet corn. It’s the ultimate comfort food recipe, ready in about 45 minutes.

Pioneer Woman Chicken Corn Chowder 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 cup all-purpose flour
• 6 cups chicken stock
• 2 medium russet potatoes, peeled and chopped
• 1 tsp. salt
• 1 tsp. pepper
• 4 cups corn kernels (from about 5 ears)
• 3 cups shredded cooked chicken
• 1 cup heavy cream
• 3 green onions, chopped

How To Make Pioneer Woman Chicken Corn Chowder

1. Cook the bacon: In a large Dutch oven, cook the chopped bacon over medium heat for 5 to 8 minutes, until crisp. Use a slotted spoon to remove the bacon to a paper towel-lined plate, leaving the bacon drippings in the pan.
2. Sauté vegetables and make the base: Add the butter to the bacon drippings and melt. Add the onion, celery, and bell pepper and cook for about 4 minutes until slightly softened. Stir in the garlic and cook for 30 seconds more. Sprinkle the flour over the vegetables, stir constantly, and cook for 1 minute. Gradually stir in the chicken broth until smooth.
3. Cook the potatoes: Add the chopped potatoes, salt, and pepper to the pot. Bring the mixture to a simmer and cook for about 10 minutes, until the potatoes are fork-tender.
4. Finish the chowder: Stir in the corn kernels, shredded chicken, and heavy cream. Return the soup to a simmer and cook for 10 to 15 more minutes, until it has thickened slightly.
5. Serve and garnish: To serve, ladle the chowder into bowls and top with the reserved crispy bacon and chopped green onions.

Recipe Tips

• How to get a thicker chowder? For an even thicker and creamier base, you can mash some of the cooked potatoes against the side of the pot with a spoon before adding the corn and chicken.
• Can I use frozen corn? Yes, frozen corn works perfectly in this recipe. There’s no need to thaw it first; just add it directly to the pot.
• Can I use leftover chicken? This recipe is perfect for using up leftover chicken. Shredded rotisserie chicken is a fantastic and flavorful time-saver.
• How to make it spicy? For a little kick, add one finely diced jalapeño along with the celery and bell pepper, or stir in a pinch of cayenne pepper with the flour.

What To Serve With Chicken Corn Chowder

This hearty chowder is a meal in itself, but it’s even better with a side for dipping.

• Fluffy cornbread or corn muffins
• Crusty sourdough bread
• Saltine or oyster crackers
• A simple green salad

How To Store Chicken Corn Chowder

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. The chowder may thicken as it sits.
• Freeze: This chowder freezes well. Let it cool completely and store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stove.

Chicken Corn Chowder Nutrition Facts

• Serving Size: 1 bowl
• Calories: 520 kcal
• Fat: 30g
• Carbohydrates: 38g
• Protein: 25g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Pioneer Woman Recipes:

• Pioneer Woman Chicken Enchiladas Recipe
• Pioneer Woman Chicken Bacon Ranch Casserole Recipe
• Pioneer Woman Chicken Fettuccine Alfredo Recipe

Pioneer Woman Chicken Corn Chowder Recipe

Author: Hamdi Saidani Cooking Method:Stovetop Cuisine:American Courses:Dinner

Difficulty:BeginnerPrep time: 15 minutesCook time: 30 minutesRest time: minutesTotal time: 45 minutesServings:8 servingsCalories:520 kcal Best Season:Available

Description

A rich, creamy, and comforting chowder packed with tender chicken, sweet corn, potatoes, and topped with crispy bacon.

Ingredients

• 6 slices bacon, chopped
• 2 Tbsp. butter
• 1 yellow onion, 3 celery stalks, 1 red bell pepper, chopped
• 2 garlic cloves, minced
• 1/3 cup all-purpose flour
• 6 cups chicken stock
• 2 medium russet potatoes, chopped
• 1 tsp. salt u0026 1 tsp. pepper
• 4 cups corn kernels
• 3 cups shredded cooked chicken
• 1 cup heavy cream
• 3 green onions, chopped

Instructions

1. In a Dutch oven, cook bacon until crisp. Remove bacon, leaving drippings in the pan.
2. Sauté onion, celery, and bell pepper in bacon drippings and butter until soft. Stir in garlic, then flour.
3. Gradually stir in chicken broth. Add potatoes, salt, and pepper. Simmer for 10 minutes until potatoes are tender.
4. Stir in the corn, chicken, and heavy cream.
5. Return to a simmer and cook for 10-15 more minutes until thickened.
6. Serve topped with the reserved crispy bacon and green onions.

Notes

u003cliu003eUsing a rotisserie chicken is a great time-saver for the shredded cooked chicken.u003c/liu003eu003cliu003eDon’t discard the bacon drippings! They add a huge amount of smoky flavor to the base of the chowder.u003c/liu003eu003cliu003eThe flour is essential for thickening the chowder. Make sure to cook it for a full minute to get rid of any raw flour taste.u003c/liu003eu003cliu003eFresh, frozen, or canned corn will all work well in this recipe.u003c/liu003e

Keywords:Pioneer Woman Chicken Corn Chowder Recipe