Experience the ultimate comfort food with this incredibly rich and satisfying New England Chicken Corn Chowder. While clam chowder remains a classic, this hearty recipe takes those beloved New England flavors – savory bacon, tender potatoes, and a luxuriously creamy broth – and elevates them with the crowd-pleasing addition of succulent chicken. It’s a soul-warming dish perfect for chilly evenings or any time you crave a taste of comforting home-style goodness.
If you’re a devoted chowder enthusiast, you absolutely must broaden your culinary horizons beyond this recipe. Consider trying our delightful Crock Pot Corn Chowder for an easy weeknight meal, or venture into something truly unique with our Bacon Cheeseburger Chowder. Each offers a different take on the beloved creamy soup, promising new favorites for your recipe collection.
Why You’ll Love This Chicken Corn Chowder
As a huge fan of all chowder recipes, especially a good clam chowder, I knew instantly that this chicken variation would be a winner. What makes this recipe truly special is its clever swap of clams for tender, flavorful chicken – a move that often gets a warmer reception from younger palates or those who aren’t keen on seafood. Everyone loves chicken, and when it’s bathed in a rich, creamy broth alongside classic chowder ingredients, it becomes an undeniable family favorite.
For the best results, I always opt for boneless, skinless chicken thighs. Their inherent richness and moisture content ensure they remain incredibly tender and flavorful, even when simmered in the soup. Unlike chicken breasts, which can sometimes dry out if overcooked, thighs hold up beautifully, contributing a depth of flavor that’s simply unmatched. And, of course, no true New England chowder, chicken or otherwise, would be complete without the irresistible crunch and smoky flavor of bacon. The rendered bacon fat also forms the flavorful base for our roux, infusing every spoonful with deliciousness.
This New England Chicken Corn Chowder isn’t just a meal; it’s an experience. It’s a bowl of pure comfort, brimming with wholesome ingredients and bursting with savory flavors. It’s perfect for a cozy night in, a gathering with friends, or simply as a comforting antidote to a busy day. This recipe is designed to be loved by the whole family, making it a reliable addition to your regular meal rotation.
Key Ingredients for the Perfect Chowder
Crafting this incredible New England Chicken Corn Chowder relies on a careful selection of ingredients that work in harmony to create its signature flavor and texture. Here’s a closer look at what you’ll need and why each component is essential:
- Bacon: More than just a topping, bacon is the flavor powerhouse of this chowder. Diced and cooked first, it not only provides a delightful crispy garnish but also leaves behind a rich, smoky bacon grease that forms the foundation of our soup. This initial step truly infuses the entire dish with an unparalleled savory depth.
- Butter: Used in conjunction with the bacon grease, unsalted butter contributes to the luxurious richness and helps create the roux for thickening the chowder. While unsalted allows for better control of seasoning, a small amount of salted butter will also work perfectly fine.
- All-Purpose Flour: This is our secret weapon for achieving that perfectly thick, velvety chowder consistency. The flour, cooked with butter and bacon grease, forms a roux that acts as a natural thickening agent, ensuring your soup is creamy, not watery.
- Potatoes: For this specific New England Chicken Corn Chowder, I recommend using small red potatoes. While russets are often favored for their starchiness to thicken soups, red potatoes excel at holding their shape beautifully, preventing the chowder from becoming overly mushy. They offer a pleasant bite and visual appeal. If you prefer an even thicker chowder and don’t mind a slightly softer potato texture, feel free to substitute with russet potatoes; the corn will also contribute some natural thickening.
- Mirepoix (Celery, Onion, Carrots): This aromatic trifecta is the classic starting point for countless flavorful soups and stews. Finely diced, these vegetables slowly sauté to release their sweet and savory essences, building a crucial layer of flavor in our chowder.
- Fresh Garlic: Always opt for freshly minced garlic over pre-minced for the brightest, most potent flavor. It adds a pungent, aromatic kick that perfectly complements the other ingredients.
- Chicken Broth: The liquid base for our chowder. Using a low-sodium chicken broth gives you complete control over the final salt content, allowing you to season to your preference without the risk of an overly salty dish.
- Chicken Thighs: As mentioned, boneless, skinless chicken thighs are highly recommended. Their higher fat content ensures they cook up incredibly tender and retain moisture, imparting a richer flavor to the chowder. If you only have chicken breasts on hand, they will work, but be mindful not to overcook them to prevent dryness.
- Bay Leaves: These unassuming leaves are essential for adding a subtle, herbaceous complexity and depth to the soup as it simmers. Dried bay leaves are convenient and easy to store. If using fresh, a single leaf is usually sufficient. Remember to remove them before serving!
- Heavy Whipping Cream: This is where the magic happens for that signature creamy, indulgent texture. Heavy cream not only thickens the chowder further but also enriches the entire dish with a decadent, smooth mouthfeel and a truly luxurious flavor.
- Corn: Frozen corn is a convenient choice and works wonderfully here. However, if corn is in season, don’t hesitate to use fresh corn kernels cut straight from the cob for an extra burst of sweetness and vibrant texture.
- Fresh Chives: An optional but highly recommended garnish. A sprinkle of freshly chopped chives at the end adds a delicate oniony freshness, a pop of color, and a bright contrast to the rich creaminess of the chowder. Sliced green onions can be used as an alternative.
How to Make the Best New England Chicken Corn Chowder
Creating this comforting chicken corn chowder is a straightforward process that yields incredibly delicious results. Follow these simple steps for a perfect bowl every time:
- Render the Bacon: Begin by dicing your thick-cut bacon into small pieces. Place the diced bacon in a large, heavy-bottomed pot or a Dutch oven over medium-high heat. Cook the bacon, stirring occasionally, until it becomes wonderfully crispy and golden brown, typically about 6-8 minutes. Once cooked, use a slotted spoon to transfer the crispy bacon bits to a plate lined with paper towels, reserving most of the rendered bacon grease in the pot. This flavorful fat is crucial for the next steps!
- Build the Roux: Reduce the heat to medium. Add the butter to the pot with the bacon grease and allow it to melt completely. Once melted, sprinkle the all-purpose flour over the mixture. Stir continuously with a whisk or wooden spoon for 1-2 minutes, cooking the flour until it forms a light golden paste (a roux). This step is vital for thickening the chowder and eliminating any raw flour taste.
- Sauté the Aromatics: Add the diced red potatoes, thinly sliced celery, chopped white onion, sliced carrots, and minced garlic to the pot. Stir thoroughly to ensure all the vegetables are coated in the flour mixture. Continue to cook for another 2-3 minutes, stirring occasionally, allowing the vegetables to soften slightly and release their flavors.
- Simmer the Chowder Base: Pour in the chicken broth, then add the bite-sized chicken thighs and bay leaves to the pot. Stir everything together well. Bring the mixture to a gentle simmer, then partially cover the pot and let it cook for approximately 20 minutes, or until the chicken is cooked through and the vegetables are tender. Ensure the heat remains at a gentle simmer, avoiding a rolling boil to prevent the chicken from becoming tough.
- Create the Creamy Corn Puree: While the chowder base is simmering, take your heavy cream and about half of the thawed frozen corn kernels. Place them into a blender or food processor. Blend until the mixture is completely smooth and creamy. This corn puree is a brilliant technique that adds natural sweetness, helps to thicken the chowder, and infuses it with a deeper corn flavor without needing extra starch.
- Finish and Thicken: Pour the smooth corn and cream mixture into the simmering soup. Add the remaining whole corn kernels and most of the crispy bacon (reserve some for garnish). Stir gently to combine all ingredients. Continue to cook for another 3-5 minutes, allowing the chowder to heat through and thicken to your desired consistency. Taste and adjust seasoning with salt and freshly ground black pepper as needed.
- Serve and Garnish: Ladle the hot, creamy New England Chicken Corn Chowder into bowls. Garnish each serving generously with the reserved crispy bacon bits and a sprinkle of fresh chopped chives. Serve immediately and savor every comforting spoonful!
Tips for the Best New England Chicken Corn Chowder
- Don’t Skimp on Bacon Grease: That rendered bacon fat is pure flavor gold. It’s essential for a rich, authentic chowder. If you find you don’t have enough, a little extra butter can supplement, but try to keep as much as possible.
- Taste as You Go: Seasoning is key to a perfect chowder. Taste the soup after adding the broth, and again before serving, adjusting salt and pepper as needed. Remember, bacon and broth can be salty, so start light and add more if necessary.
- Uniform Potato Size: Cutting your potatoes into roughly equal, bite-sized pieces ensures they cook evenly and have a consistent texture throughout the chowder.
- Fresh Herbs Make a Difference: While chives are optional, fresh herbs like chives or green onions really elevate the dish with a bright, fresh contrast to the creamy richness. Don’t skip them if you can help it!
- Storage and Reheating: Leftover chowder can be stored in an airtight container in the refrigerator for up to 3-4 days. When reheating, do so gently over low heat on the stovetop, stirring frequently. If it’s too thick, add a splash of chicken broth or milk to thin it out to your desired consistency. Avoid boiling vigorously, as this can sometimes cause the cream to separate.
Comforting Chowder & Soup Variations
This New England Chicken Corn Chowder is fantastic as is, but you can always customize it! For an even richer flavor, consider adding a splash of dry white wine after sautéing the aromatics and before adding the broth. You could also stir in a handful of fresh spinach or kale at the end for added greens. A pinch of smoked paprika or a dash of hot sauce can introduce a subtle warmth and complexity.
More Comforting Soup Recipes You’ll Love
Craving more warmth and deliciousness? Explore our collection of other comforting soup recipes, each designed to bring joy to your table:
- Creamy Chicken Tortilla Soup – A Tex-Mex inspired delight with a creamy twist.
- Chicken Wild Rice Soup – Hearty and wholesome, packed with flavor and texture.
- French Onion Soup – A classic, deeply savory soup topped with cheesy bread.
- Homemade Bean and Bacon Soup – A rustic and satisfying option for a chilly day.
- Chicken and Gnocchi Soup – Tender chicken and soft gnocchi in a creamy, flavorful broth.
- Crock Pot Cheeseburger Soup – All the flavors of a cheeseburger in a comforting soup form.
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New England Chicken Corn Chowder Recipe
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This New England Chicken Corn Chowder recipe offers a delightful twist on a classic, combining the familiar creamy texture and savory depth of traditional chowder with tender chicken and sweet corn. It’s a comforting, family-friendly meal that’s perfect for any occasion.
Ingredients
- 6 slices thick cut bacon, chopped
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- ¾ lb. small red potatoes, cut into ½-inch pieces
- 2 ribs celery, thinly sliced
- 1 large white onion, chopped
- 2 medium carrots, peeled then quartered lengthwise, then sliced
- 4 cloves garlic, minced
- 4 cups chicken broth (low sodium recommended)
- ¾ lb. boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 bay leaves
- ½ cup heavy cream
- 10 oz frozen corn, thawed (or fresh corn when in season)
- Chopped fresh chives, for topping (optional)
Instructions
- Cook the diced bacon in a large pot or Dutch oven over medium-high heat until crispy, about 6 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving the bacon grease in the pot.
- Reduce the heat to medium. Add the butter to the pot. Once melted, sprinkle in the flour and cook, stirring constantly, until light brown, about 2 minutes, forming a roux.
- Add the potatoes, celery, onion, carrots, and garlic to the pot. Stir until coated in the roux and cook for about 2 minutes, allowing the vegetables to soften slightly.
- Stir in the chicken broth, chicken pieces, and bay leaves. Partially cover the pot and cook, stirring occasionally, until the chicken is cooked through and the vegetables are tender, about 20 minutes. Ensure the soup is simmering gently, not boiling rapidly.
- Place the heavy cream and half of the thawed corn in a blender or food processor. Blend until completely smooth. This puree will help thicken the chowder and enhance its corn flavor.
- Pour the corn-cream mixture into the soup, along with the remaining whole corn kernels and most of the reserved crispy bacon. Stir to combine. Season the chowder to taste with salt and freshly ground black pepper. Cook for a few more minutes until heated through and thickened to your liking.
- Serve the hot chowder topped with the remaining crispy bacon and fresh chopped chives.
Recipe Notes:
Adapted from Every Day with Rachael Ray January/February 2017.
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.
Nutrition Information
Calories: 537 kcal (27%),
Carbohydrates: 33g (11%),
Protein: 33g (66%),
Fat: 29g (45%),
Saturated Fat: 13g (81%),
Polyunsaturated Fat: 7g,
Trans Fat: 0g,
Cholesterol: 150mg (50%),
Sodium: 486mg (21%),
Fiber: 3g (13%),
Sugar: 5g (6%)