Description

Warm up your evenings with a creamy, comforting Chicken Corn Chowder featuring tender chicken, sweet corn, smoky turkey bacon, and luscious plant-based cream. This easy-to-make chowder blends savory and sweet flavors with silky textures, perfect for cozy dinners any night of the week.

Ingredients

Scale

Proteins

2 cups chicken breast, diced into bite-sized cubes
4 slices smoked turkey bacon, chopped into small pieces

Vegetables & Aromatics

1 cup yellow corn kernels (fresh or frozen)
1 medium onion, finely chopped
2 cloves garlic, finely chopped
2 medium potatoes, peeled and cubed
1 tablespoon fresh thyme, chopped
2 tablespoons fresh parsley, chopped

Liquids & Cream

4 cups chicken broth
1 cup plant-based cream
1 tablespoon vegetarian Worcestershire sauce (natural)

Seasonings & Others

1 teaspoon natural gelling agent
Salt, to taste
Black pepper, freshly ground, to taste

Instructions

Prepare Ingredients: Dice the chicken breast into bite-sized cubes, chop the smoked turkey bacon into small pieces, and finely chop the onion and garlic. Peel and cube the potatoes, and if using fresh corn, carefully cut kernels from the cob.
Cook Smoked Turkey Bacon: Heat a large pot over medium heat and add the turkey bacon pieces. Cook until crispy, about 5 to 7 minutes. Remove the bacon and set aside, leaving the rendered fat in the pot for flavor.
Sauté Aromatics: Add the chopped onion and garlic to the bacon fat and sauté until softened and fragrant, about 3 to 4 minutes. This step builds the flavor base of your chowder.
Add Potatoes and Chicken: Stir in the cubed potatoes and diced chicken pieces, coating them in the onion and garlic mixture. Cook for approximately 5 minutes until the chicken starts to brown slightly.
Pour in Broth and Simmer: Add the chicken broth, yellow corn kernels, and vegetarian Worcestershire sauce (natural). Bring everything to a boil, then reduce heat to low and simmer gently until potatoes are tender and chicken is cooked through, about 15 to 20 minutes.
Stir in Plant-Based Cream and Natural Gelling Agent: Once the chowder thickens and ingredients are tender, add the plant-based cream and sprinkle in the natural gelling agent. Stir well to combine and achieve a rich, creamy consistency.
Finish with Herbs and Seasonings: Remove the pot from heat. Mix in the chopped fresh thyme and parsley. Season with salt and freshly ground black pepper to taste. Fold in the crispy smoked turkey bacon pieces for a smoky crunch.

Notes

Use fresh corn if available for the best natural sweetness; frozen corn works well year-round.
Add chicken when potatoes start to soften to avoid overcooking and drying out the meat.
Slowly add plant-based cream to control the chowder’s texture and prevent thinning.
Season gradually throughout cooking to balance flavors without over-salting.
Use just enough natural gelling agent to thicken without affecting the smooth and silky mouthfeel.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Appetizers
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl (about 1.5 cups)
Calories: 320
Sugar: 6g
Sodium: 700mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 4g
Protein: 25g
Cholesterol: 55mg

Keywords: Chicken Corn Chowder, creamy soup, plant-based cream chowder, turkey bacon chowder, gluten free chowder, easy chicken soup