Cheesy Bacon Corn Chowder with Chicken

SERVES 12  |  ACTIVE TIME 25 Min  |  TOTAL TIME 45 Min

6 slices thick cut bacon (about 1/2 pound)
2 tablespoons STAR Fine Foods Butter Flavored Olive Oil
1 medium onion, diced
3 garlic cloves, minced
1 pound boneless skinless chicken breast, cut into bite size pieces
1/2 cup all-purpose flour
2 teaspoons smoked paprika
1-2 teaspoons kosher salt, divided (to taste)
1 teaspoon fresh ground black pepper
4 cups frozen corn (or about 4 large ears fresh corn, corn removed from the cob)
2 cups diced and peeled red potatoes (about 4 or 5 potatoes)
3 cups chicken stock
2 cups half and half
8 ounces Colby Jack cheese, shredded
8 ounces sharp cheddar cheese, shredded
chopped fresh parsley (optional garnish)

Warm an 6-quart dutch oven over medium-high heat.  Using clean scissors; cut bacon into pot. Cook bacon until lightly crisp, stirring occasionally, about 10 minutes. *If bacon starts to cook too quickly reduce temperature and/or remove from heat.

Meanwhile prep onion, garlic and chicken.

Remove bacon from pan with a slotted spoon and place on upside-down pot lid. Leave 2 tablespoons bacon dripping in pan and drain remaining drippings.

Add olive oil to dutch oven. Place chicken into dutch oven in a single layer. Stir occasionally until chicken is cooked through, about 4-5 minutes. Meanwhile, peel and dice potatoes.

Use a slotted spoon to remove chicken from dutch oven and place onto lid with bacon. Reduce heat to medium. Add onions and garlic to dutch oven. Cook until onions start becoming translucent, about 2 minutes.

Sprinkle flour, paprika, salt and pepper over onions. Stir to coat the onions with the mixture. Reserve 2 tablespoons bacon to garnish. Add broth, half-and-half, corn, potatoes, cooked chicken and remaining bacon. Cover and cook until potatoes are fork tender, about 15 minutes. Add cheeses, stir to combine.

Reduce heat to low. Allow to simmer until ready to serve, stirring occasionally.

Serve in bowls, garnish with bacon and fresh parsley. Enjoy!

DONNA'S NOTES: If you are a beginner cook or if doing your prep work while you cook stresses you out, take 10 minutes before you start cooking to get all of your ingredients prepped and ready. The recipe will go much smoother for you.

The soup will thicken as it cools. Add more liquid as necessary to thin to your desired consistency.

Half and half is a product sold in the dairy case, next to the heavy cream. It consists of equal parts heavy cream and milk. You can substitute all heavy cream or all whole milk for the half and half.  It will make it thicker and richer if you use all cream and thinner and lighter if you use all milk.

Reheats well on the stove top or the microwave. Add milk or broth to thin chowder out as necessary.

If you are preparing this to freeze, follow the recipe without the potatoes and add them in the pot when you reheat. Being sure to cook until the potatoes are fork tender and falling apart.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2015 The Slow Roasted Italian – All rights reserved.

Disclosure: We have an ongoing partnership with Star Fine Foods.