Chicken, Bacon and Corn Chowder
A hearty summer soup that deserves main course status.Katie Workman bacon, chicken, chowder, corn, corn chowder, soup
Serving Size: 6
At the risk of sounding like a princess, it doesn’t feel like summer without at least one lobster (or lobster roll – preferably both), a few perfect tomatoes, and a bowl of corn chowder. And a s’more.
(Yes, yes, of course swimming and picnic-ing and grilling and all of that. I do occasionally do things besides cook and eat. Although I’m sure it’s quite clear that the leading thoughts on my end do circle around food. I tend to greet my kids whenever they went to an event of some sort with “How was the food?” before I get around to other questions like, “So who did you see at the Met Gala?”)
This is one of the more robust bowls of chowder I have made so far this summer, with a nice little twist from the cumin. I love the little technique of pureeing some of the corn chowder base to create a thick creaminess, and leave some of the corn chowder as is, which provides that great corn kernel texture. The combo is pretty terrific (says the person who is suggesting the technique).
Also, like many soups, this offers up some good alternatives for topping each bowl as the person wishes. Bacon, scallions, cilantro, parsley…all of the above, none of the above, some of the above, your choice. Put out little bowls of everything and let each diner make their own decisions.
The addition of chicken means that this could be a main dish chowder. (You might also be interested in a salmon main dish-ish chowder.) It also is no slouch in the looks department, so there’s another reason to let it take center stage. If you are making this the star of the show, don’t poop out on the garnishes, which somehow make a bowl of soup feel like something with a bit more presence. And have you figured out how to Bake Your Bacon yet? Game changer.A hearty summer soup that deserves main course status.Click To Tweet
Add a salad and you have a perfect summer meal.
For the soup’s Plus One, choose from:
- Spinach and Radish Salad with Feta
- Romaine and Slivered Kale Salad with Lemon Dressing
- Greek Tomato and Cucumber Salad
- Kamut Tabbouleh Salad
- Farro and Vegetable Salad
- Farro and Tomato Salad
- Millet and Greens Salad
- Light Green Crunchy Salad
- 1 tablespoon olive oil
- 2 carrots peeled and finely diced
- 1 red pepper cored seeded and finely diced
- 2 stalks celery thinly sliced
- 2 shallots minced
- Kosher or coarse salt and freshly ground black pepper to taste
- 1 teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- 8 ears corn
- ⅔ cup heavy cream
- 3 cups chicken broth
- 2 to 2 ½ cups shredded cooked chicken
- 2 tablespoons minced fresh thyme leaves
- ¼ cup crumbled cooked bacon
- Minced scallions or cilantro or parsley to serve, optional
- In a large soup pot or Dutch oven, heat the olive oil over medium high heat. Add the carrots, pepper, celery and shallots, season with salt and pepper, and sauté for about 5 minutes until everything is fairly tender.
- Meanwhile, remove the kernels from the corn, puree about 1 ½ cups of the kernels in a food processor or blender with the cream. Add the chicken broth to the pot and bring to a simmer. Stir in the remaining corn kernels, the pureed corn and cream mixture, shredded chicken, and thyme, return the mixture to a simmer, adjust the heat, and simmer for a few minutes until the corn is crisp tender and just cooked. Taste and adjust seasonings as needed.
- Ladle the soup into bowls and top with the bacon, scallion, cilantro and/or parsley as desired.