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As the leaves turn and the air grows crisp, there’s nothing quite like curling up with a steaming bowl of creamy corn chicken chowder to warm your soul.
A velvety blend of fresh corn, tender potatoes, and zucchini swimming in a rich, creamy broth, all crowned with crunchy, crispy bacon - It’s a hug in a bowl, perfect for those chilly fall evenings when you want something hearty yet comforting.
But here’s the best part: you don’t need to spend hours in the kitchen to whip up this deliciousness! With the magic of store-bought rotisserie chicken, you can have this flavorful chowder ready in no time, leaving you free to enjoy the cozy moments that matter most—whether that’s binge-watching your favorite series or sharing laughter with loved ones.
I recently made this creamy corn chicken chowder, and let me tell you—it was an absolute game changer! The process was a breeze, especially with the rotisserie chicken; I didn’t have to worry about cooking the chicken from scratch. Just sauté the veggies, add in that delicious corn, and watch as the flavors meld together into a creamy dream.
Creamy Corn Chicken Chowder
Recipe from Barley and Sage
Ingredients
8 slices bacon, diced
2 large chicken breasts
2 tablespoons unsalted butter
1 large onion, diced
3 cloves garlic, diced
¼ cup all purpose flour
½ cup white cooking wine, optional
4 cups vegetable stock
6 ears fresh corn
2 cups Yukon gold potatoes, diced (about 5 medium potatoes)
1 medium zucchini, diced (optional)
2 teaspoons fresh thyme
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon cayenne pepper
1 cup heavy cream, substitute whole milk
½ cup shredded gruyere cheese, substitute cheddar or parmesan
¼ cup green onions, diced
Instructions
Slice the corn kernels off the cob. Then take each ear of corn and use the back of your knife so scrape any remaining pulp into a bowl. This helps add an extra creamy texture to the chowder.
In a large stockpot or Dutch oven, cook the bacon over medium heat until the fat has rendered and the bacon pieces are crispy (5-10 minutes).
Remove the cooked bacon from the pot and set aside. Discard all but 1-2 tablespoons of the bacon grease.
Quickly sear the chicken breasts in the bacon grease for about a minute on both sides. Then remove and set aside.
Add in the butter, onion, and garlic and cook for about 5 minutes, until soft and aromatic. Then stir in the flour and cook for about 1 minute.
Pour in the wine to deglaze the pan, making sure to scrape up any browned bits on the bottom of the pot!
Add in the corn, potatoes, zucchini, seared chicken breasts, thyme, and spices. Then cover with the vegetable stock. Bring to a boil and then reduce the heat to low and simmer for about 20 minutes or until the potatoes are tender and the chicken is cooked through.
Remove the chicken breasts and shred with a fork, then set aside.
For a thicker, creamier chowder, remove about ⅓ of the soup (around 3 cups) and puree in a blender. Then add back into the soup.
Add in the heavy cream, cheese, shredded chicken, and green onions and cook for another 10-15 minutes until heated through.
Spoon the chicken corn chowder into bowls and top with the crispy bacon pieces.
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