Ingredients
Scale
- 1 lb (450 g) boneless, skinless chicken breasts, diced
- 4 slices of bacon, chopped
- 1 cup (150 g) sweet corn (fresh, frozen, or canned)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups (480 ml) chicken broth
- 1 cup (240 ml) heavy cream
- 1 cup (250 g) diced potatoes
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- In a large pot, cook the chopped bacon over medium heat until crispy. Remove and set aside, leaving the fat in the pot.
- Add the diced chicken to the pot and cook until browned. Add the onion and garlic, sauté until softened.
- Stir in the diced potatoes, chicken broth, corn, thyme, salt, and pepper. Bring to a boil, then reduce to a simmer for 15 minutes.
- Stir in the heavy cream and cooked bacon. Simmer for an additional 5 minutes until heated through.
- Serve hot, garnished with fresh parsley.
Notes
- For a thicker chowder, mix a tablespoon of cornstarch with cold water and stir it in during the last few minutes.
- You can substitute chicken thighs for added flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 65 mg
Keywords: creamy chicken and corn chowder, comfort food, easy dinner