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Ingredients
Scale
- 6 slices bacon, chopped
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 cups cooked chicken, shredded or diced (rotisserie works great)
- 1 15 oz can whole kernel corn, drained (or 1½ cups frozen corn)
- 1 14–15 oz can cream-style corn
- 2 cups frozen mixed vegetables
- 4 cups chicken stock
- 1 cup milk, or half-and-half for richer chowder
- 2 cups shredded cheddar cheese
- 1 tablespoon butter, optional
- 1 tablespoon flour, optional, for thicker chowder
- ½ teaspoon dried thyme
- ½ teaspoon smoked paprika
- Salt and black pepper, to taste
Instructions
- In a large pot over medium heat, cook the bacon until it's crisp. Remove the bacon with a slotted spoon and set it aside, leaving about 1–2 tablespoons of bacon fat in the pot.
- Add the diced onion and cook until translucent, followed by the minced garlic, and sauté until fragrant.
- Stir in the shredded chicken, corn, mixed vegetables, chicken stock, and bring to a simmer.
- Pour in the milk or half-and-half and stir well. Let it continue to cook until heated through.
- Add the shredded cheddar cheese and stir until melted and smoothly combined. Adjust the thickness with flour if desired.
- Season with thyme, smoked paprika, salt, and black pepper. Stir thoroughly and enjoy your chowder!
Notes
For a richer flavor, consider using half-and-half instead of milk.
Leftover chowder can be stored in the fridge for up to three days, making it perfect for meal prep.
Feel free to customize with additional vegetables like bell peppers or carrots.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 370
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg