Easy Chicken and Corn Chowder

Step 1

Prep your bacon (I find kitchen shears the easiest thing to cut it up with) and add it to a large pot over medium-high heat. Cook until crispy (about 10 minutes).

Step 2

Meanwhile, prep your onion, celery, chicken and potatoes.

Step 3

Once the bacon is crispy, take it out of the pot and transfer to a paper towel lined plate. Leave the grease in the pot (it adds a ton of flavor).

Step 4

Add the onion and celery to the pot and sauté for 5 minutes.

Step 5

Stir in the flour and cook for about a minute, stirring nearly constantly.

Step 6

Add in the garlic, followed by the chicken broth. Give it a good stir to ensure the flour has dissolved and everything is scraped up from the bottom of the pot.

Step 7

Add in the chicken, corn, cream, potatoes, Italian seasoning, cayenne pepper, and 3/4 of the bacon (I save the rest for garnishing the bowls later on). Increase the heat to high and bring the soup to a boil. Once it's boiling, reduce the heat to a rapid simmer so it's gently boiling. Cover the pot with the lid slightly open.

Step 8

Cook until the potatoes are done (about 15-20 minutes). Stir every so often. The soup will get thicker the longer you cook it.

Step 9

Season the soup with salt & pepper as needed. Garnish with the rest of the bacon and chopped scallions if desired.