Tis the season for bowls of warm soup dressed with fresh herbs and topped with homemade biscuits. Cool evenings call for huge pots of hearty stew filled with meats and veggies and this Chicken and Bacon Corn Chowder hits the spot.
Filling, creamy and incredibly comforting, this soup is delicious. Savory bacon holds together hearty potatoes, onions and fresh corn seasoned with thyme, all blended with heavy cream.
Southern Skillet Cream Biscuits are the perfect accompaniment to this dish. They complete the meal making this soup more like a chicken-pot-pie. Check out my Southern Skillet Cream Biscuits recipe here!
Chicken and Bacon Corn Chowder
1 rotisseri chicken
5 cups low sodium chicken broth (preferably homemade – recipe here)
1/2 pound thick bacon, diced
5 stalks celery, diced
1 carrot, diced
2 medium Spanish onions, diced
3 garlic cloves, diced
2 medium russet or all-purpose potatoes, peeled and diced
8 ears fresh corn, removed from the cob
2 to 3 teaspoons fresh thyme leaves
2 1/2 cups heavy cream
1/4 cup cornstarch
Freshly ground black pepper
Heat the bacon in a large pot over medium heat. Cook until the bacon fat is rendered and the meat is crisp, about 5 minutes. Add the celery, carrot, onions and garlic. Reduce the heat to medium-low and cook, stirring occasionally until the vegetables begin to soften and onion becomes translucent (not browned), about 10 minutes. Add the potatoes, corn, and thyme. Continue to cook, stirring occasionally, until the onions are fully soft, about 8 additional minutes.
Add the chicken broth to the pot. Bring the broth to a simmer over medium-high heat. Turn down the heat to medium and simmer until potatoes are tender, about 10 minutes. In a separate bowl, whisk corn starch into heavy cream to prevent lumps. Add the cream and reserved chicken to soup pot. Return the chowder to a simmer, season to taste with salt and pepper.