Creamy Chicken and Corn Chowder with Crispy Bacon

Make it

Instructions

1. 01

   Crisp the bacon

   Set a large heavy pot or Dutch oven, a slotted spoon, a cutting board, and a sharp knife beside the stove. Wash and dry your hands; keep raw poultry equipment separate and wash it with hot, soapy water after use. Cut 4 slices bacon into small pieces. Place them in the pot over medium heat and cook for 7–9 minutes, stirring now and then, until browned and crisp. Lift the pieces onto a paper-towel-lined plate, leaving about 1 tablespoon of drippings in the pot; carefully pour off any excess once the pot is cool enough to handle. | Why: Starting in a cool pot lets the bacon render gradually, making crisp pieces and flavorful drippings.

2. 02

   Brown the chicken

   Pat 1 lb boneless, skinless chicken thighs dry with paper towels; do not rinse raw poultry. Trim away any obvious excess fat and cut the thighs into bite-size pieces. Warm 1 tbsp olive oil in the pot over medium-high heat. Add the chicken in a single layer, working in batches if needed, and cook for 4–6 minutes, turning occasionally, until browned and 165°F (74°C) at the thickest pieces on an instant-read thermometer. Transfer to a clean plate. Wash the board, knife, and hands thoroughly after handling raw poultry. | Why: Browning builds savory flavor, and cooking the chicken fully before setting it aside keeps the later simmer short and safe.

3. 03

   Soften the vegetables

   While the chicken browns or just after, peel and finely chop 1 medium yellow onion. Wash and finely chop 2 celery stalks; peel and mince 3 garlic cloves. Add the chopped onion and celery to the pot with the bacon drippings and cook over medium heat for 5–6 minutes, stirring often, until softened and the onion looks translucent. Stir in the minced garlic and cook for 30 seconds, just until fragrant. | Why: Softening the vegetables first develops a mellow, aromatic base without scorching the garlic.

4. 04

   Build the chowder base

   Scrub 1 lb Yukon Gold potatoes under cool running water, peel them if you like a smoother chowder, and cut into ½-inch cubes. Sprinkle 2 tbsp all-purpose flour and 1 tsp smoked paprika over the softened vegetables; stir for 1 minute so the flour coats them and smells lightly toasted. Pour in 4 cups low-sodium chicken broth gradually, scraping the pot bottom smooth. Stir in 1 tsp fine salt and ½ tsp black pepper, then add the cubed potatoes. Bring to a gentle boil over medium-high heat, stirring occasionally. | Why: Coating the vegetables with flour helps the broth thicken, while gradual broth addition prevents lumps.

5. 05

   Simmer until the potatoes are tender

   Lower the heat to maintain a gentle simmer, partially cover the pot, and cook for 14–18 minutes, stirring every few minutes so the base does not catch. The potatoes are ready when a fork slides easily into a cube and the broth looks slightly thickened. | Why: A gentle, partly covered simmer cooks the potatoes evenly while reducing the broth just enough for a hearty texture.

6. 06

   Finish with chicken, corn, and cream

   Stir in 2 cups corn kernels, 1½ cups whole milk, and ½ cup heavy cream. Cut the cooked chicken into bite-size pieces if needed, then return it and any juices from the plate to the pot. Bring the chowder back to a gentle simmer over medium-low heat and cook uncovered for 5–7 minutes, stirring often; do not let it boil hard. Check that the chicken is steaming hot throughout. Taste the broth and adjust only if needed, since the bacon and cheese will add salt. | Why: Gentle heat warms the dairy without splitting it and lets the corn's sweetness blend into the smoky broth.

7. 07

   Melt in cheddar and serve

   Turn off the heat and stir in 1 cup sharp cheddar cheese, grated, until melted and the chowder is creamy. Finely chop 2 tbsp fresh chives. Ladle into warm bowls and scatter the reserved crispy bacon and chopped chives over each serving. Serve promptly while hot. | Why: Adding the cheese off the heat keeps the broth smooth, and the crisp topping gives each creamy spoonful contrast.