Chicken, Bacon and Corn Chowder / Laura Agra / Katie Workman /
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Chicken, Bacon and Corn Chowder

A hearty summer soup that deserves main course status.
Course: Soup
Cuisine: American
Servings: 6 People
Calories: 365kcal
Author: Katie Workman


  • 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
  • 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.


Calories: 365kcal | Carbohydrates: 29g | Protein: 22g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 85mg | Sodium: 600mg | Potassium: 750mg | Fiber: 4g | Sugar: 10g | Vitamin A: 4800IU | Vitamin C: 47mg | Calcium: 56mg | Iron: 2mg