Hearty Chicken Corn Chowder
My family really enjoys this recipe. Its rich in flavor and makes you want to go back for another serving. The biggest problem with a lot of chowders is not enough flavor and having to add crackers or lots of salt to it, you wont need to with this!
My family really enjoys this recipe. Its rich in flavor and makes you want to go back for another serving. The biggest problem with a lot of chowders is not enough flavor and having to add crackers or lots of salt to it, you wont need to with this!
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Cook all sliced bacon in a large skillet ( make sure the skillet is atleast a 9 x13 and is deep to hold all the ingrediants). Take bacon out set aside.
- DO NOT DUMP GREASE!!! leave grease and add chopped onion, garlic and diced potatoes. Simmer with cover on stirring occassionally.
- Once grease has desolved into potatoes add one can of chicken broth, simmer with cover on until its absorbed and add the other can. Continue to stir occassionally.
- Once potatoes are fully cooked add corn, heavy cream, and chopped up chicken. Heat up until warm. let cool and its ready to serve! THIS IS YUMMY!
Why does rendering bacon fat first transform a simple soup base into something deeply savory? Animal fats contain hydrophobic flavor compounds that do not dissolve in water but readily bind to allium cells, making the sweet onion and minced garlic far more aromatic when sweated directly in the pan drippings. Leaving the grease behind coats the diced russet or yellow potatoes, sealing their exteriors so they maintain structural integrity during the initial simmer rather than disintegrating into pure mush.
Starch management dictates the body of this soup. Russet potatoes release more amylose starch than yellow varieties, naturally thickening the chicken broth as it reduces during the covered simmer phases. Adding the liquids in two separate stages allows the starch molecules to hydrate fully without overwhelming the pot, ensuring the liquid achieves a velvety consistency without needing flour or cornstarch slurry additions later.
Judging doneness relies entirely on physical cues since starches and dairy behave unpredictably under direct heat. Test a potato cube by pressing it against the side of the pot with a wooden spoon; it should yield instantly with zero resistance in the center, signaling that the interior starches are fully gelatinized. Heavy cream added too early will curdle if exposed to prolonged boiling temperatures, which is why the dairy and precooked chicken enter the vessel only after the simmering phase concludes.
Acidity and salt levels naturally balance out when combining cured pork, sweet corn, and dairy. Taste the base just before serving to determine if the rendered bacon fat has contributed enough sodium, keeping in mind that store-bought rotisserie poultry already contains injected brine. Store leftovers in an airtight container for up to four days, though gentle reheating on low heat is necessary to prevent the heavy cream from breaking separation.
