Chicken Chowder with Potato, Bacon, and Corn Recipe

By
Yvonne Ruperti
A photo of Yvonne Ruperti, a contributing writer at Serious Eats.
Yvonne Ruperti
Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and cookbook author. She is also an adjust professor of baking at the Culinary Institute of America in Singapore.
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Updated Jun. 04, 2019
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Yvonne Ruperti

Notes: Freeze the bacon first for easy chopping. The stock can be prepared the day before. Avoid overcooking the potatoes. This chowder reheats well.

Recipe Details

Chicken Chowder with Potato, Bacon, and Corn Recipe

Active 60 mins
Total 4 hrs
Serves 6 to 8 servings

Ingredients

  • 1 whole small chicken (about 3 pounds)

  • 3 medium onions, divided (1 halved, 2 finely chopped)

  • 4 stalks celery, divided (2 halved, 2 finely chopped)

  • 2 bay leaves

  • 10 black peppercorns

  • 8 sprigs thyme (4 left whole, leaves removed from 4 and chopped)

  • 2 teaspoons olive oil

  • 8 ounces bacon finely chopped

  • 1/3 cup all-purpose flour

  • 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1 1/2-inch cubes (about 1 quart)

  • 2 cups fresh or frozen corn kernels

  • 1/2 cup heavy cream

  • Kosher salt and fresh ground black pepper

  • Handful chopped parsley

Directions

  1. Place chicken in large Dutch oven. Add halved onion, halved celery stalks, bay leaves, peppercorns, and 4 sprigs thyme. Add just enough water to cover (about 3 quarts). Bring to boil over high heat, reduce to a bare simmer, cover, and cook until chicken is falling off the bone, about 1 hour.

  2. Carefully remove chicken from stock and set aside until cool enough to handle. Remove meat, then return bones to pot. Continue to simmer stock for 1 more hour. Meanwhile, shred chicken, place in a medium boil, add 1 ladle of stock, and refrigerate until ready to use.

  3. After 1 hour, strain stock and let sit 15 minutes. Skim fat from top, then measure. You should have about 6 to 7 cups. If more, gently simmer to reduce. If less, add water to reach at least 6 cups.

  4. In empty stockpot, heat oil and bacon over medium heat. Cook, stirring, until bacon is crispy and fat is rendered, about 10 minutes. Transfer bacon to paper towel-lined plate.

  5. Add chopped onions, chopped celery, and 1/2 teaspoon salt to pot. Cook over medium heat until vegetables are softened, 6 to 8 minutes. Add flour and cook until pale golden blond, about 1 minute. Whisk in stock in a thin steady stream until fully incorporated. Add potatoes and season to taste with salt and pepper. Bring to a simmer and cook until potatoes are barely tender, about 10 minutes.

  6. Add corn and chopped thyme. Cook until corn is just tender, about 3 minutes. Stir in shredded chicken, bacon, and cream to heat through. Season to taste, sprinkle with parsley, and serve.

Special Equipment

Dutch oven

This Recipe Appears In

Nutrition Facts (per serving)
536 Calories
31g Fat
35g Carbs
31g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 536
% Daily Value*
Total Fat 31g 39%
Saturated Fat 11g 54%
Cholesterol 122mg 41%
Sodium 590mg 26%
Total Carbohydrate 35g 13%
Dietary Fiber 4g 13%
Total Sugars 6g
Protein 31g
Vitamin C 15mg 73%
Calcium 54mg 4%
Iron 3mg 18%
Potassium 904mg 19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)