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Pioneer Woman Chicken Corn Chowder

Pioneer Woman Chicken Corn Chowder - recipe card
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This creamy, hearty chowder is packed with tender chicken, sweet corn, and potatoes in a rich, smoky broth. It’s the ultimate comfort food, perfect for a cozy night in, and comes together in about an hour.

Ingredients

Scale
  • 4 slices bacon, cut into 1/2-inch pieces
  • 1 tablespoon unsalted butter
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 2 celery ribs, finely diced (about 3/4 cup)
  • 1 medium red bell pepper, finely diced (about 3/4 cup)
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk
  • 2 cups diced Yukon Gold potatoes (about 2 medium, 1/2-inch dice)
  • 1 1/2 cups frozen corn kernels, thawed
  • 2 cups shredded cooked chicken breast (about 12 oz / 340g)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon smoked paprika
  • 1/2 cup shredded sharp cheddar cheese (for garnish)
  • 2 tablespoons chopped fresh chives (for garnish)
  • 1/4 cup sour cream (for garnish, optional)

Instructions

  1. In a large Dutch oven or heavy-bottomed pot (at least 5 quarts), cook the chopped bacon over medium heat, stirring occasionally, until the fat has rendered and the bacon is crisp and browned, about 8-10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the bacon fat in the pot.
  2. Add the butter to the bacon fat and melt over medium heat. Add the diced onion, celery, and red bell pepper. Cook, stirring often, until the vegetables are softened and translucent, about 5-6 minutes. The onions should be glossy and the celery should start to turn brighter green.
  3. Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly so it doesn’t burn. The garlic should be fragrant but not browned.
  4. Sprinkle the flour over the vegetable mixture. Stir continuously for 1-2 minutes to cook the flour, creating a roux. The mixture should become pasty and coat the vegetables, with no raw flour smell.
  5. Slowly pour in the chicken broth while whisking constantly to prevent lumps from forming. Scrape the bottom and edges of the pot to release any browned bits—this adds flavor to the chowder.
  6. Add the whole milk and whisk to combine. Bring the mixture to a gentle simmer over medium-high heat, then reduce heat to medium-low to maintain a steady, gentle bubble (not a rolling boil).
  7. Add the diced potatoes. Stir and simmer uncovered, stirring occasionally, until the potatoes are fork-tender, about 12-15 minutes. The tip of a knife should slide in easily with no resistance.
  8. Stir in the thawed corn kernels and the shredded chicken. Simmer for another 5 minutes, just until the chicken is heated through and the corn is warmed. Do not boil vigorously, as this can cause the dairy to curdle.
  9. Season the chowder with kosher salt, black pepper, and smoked paprika. Taste and adjust seasoning as needed—different broths and bacon can vary in saltiness.
  10. To thicken the chowder to your preference, gently mash some of the potatoes against the side of the pot with the back of a spoon. This will release natural starches and create a thicker, creamier texture without adding flour.
  11. Remove the pot from the heat. Let the chowder rest for 5-10 minutes to allow the flavors to meld and the chowder to thicken slightly as it cools.
  12. Ladle the chowder into bowls. Garnish each serving with crispy bacon bits, shredded cheddar, fresh chives, and a dollop of sour cream if desired. Serve hot.
  13. For an oven alternative: If you prefer to finish the chowder in the oven (which yields a slightly deeper flavor), after step 9, transfer the pot to a preheated 350°F (177°C) oven, uncovered, and bake for 20 minutes, stirring once halfway through. The chowder will thicken and the flavors will deepen. Be careful not to let the top brown too much.

Notes

Store leftover chowder in an airtight container in the refrigerator for up to 3-4 days. To freeze, allow the chowder to cool completely and transfer to a freezer-safe container, leaving about 1 inch of headspace; it will keep for up to 3 months. Thaw in the refrigerator overnight before reheating. Reheat in a saucepan over medium heat, stirring occasionally, until hot (do not boil); add a splash of chicken broth or milk if too thick. The chowder thickens upon standing; adjust consistency with a bit of milk or broth when reheating. For best results, garnish with bacon and chives after reheating.

Nutrition

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Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-chicken-corn-chowder-recipe/