An Easy Chicken Corn Chowder Recipe That’ll Make You All Warm and Fuzzy Inside

It’s still wicked cold here in Hotlanta (I know—nobody from Atlanta says “Hotlanta” anymore, but I’m from New York, so…) and when there’s a chill, our family wants nothing more than comfort—I’m talking fluffy slippers, warm blankets, heat turned up high and something warm on our plates. Thing is, that last part—the comfort food—isn’t necessarily all that easy to just whip up, especially on a weeknight after a long day of school, work, extracurricular activities and all the other mess our family gets into during the course of our days. I do have a few comfort food quickies up my sleeve, though, and one of our favorites is this super easy, high-flavor chicken corn chowder. It takes all of about 40 minutes to make from refrigerator to table, and it pretty much leaves everybody all warm and fuzzy and full and satisfied, with plenty of leftovers for lunch the next day. Whip this one up and serve it with a nice, crispy French bread—perfect for sopping. And p.s.? The bacon on top is everything. Enjoy!

What You’ll Need:

Four chicken breasts, diced into bite-sized pieces
1 onion, chopped
2 cloves garlic
3 sprigs fresh thyme
Kosher salt
Freshly ground black pepper
1/2 pound thick bacon
1 tablespoon extra-virgin olive oil
2 medium potatoes, peeled and diced
1 bag frozen corn
1 box chicken stock
2 cups heavy cream

How You’ll Make It:

In a dutch oven over medium heat, fry the bacon and set aside on paper towels to drain the oil. Season the chicken pieces with salt and pepper and brown them in the bacon drippings in the dutch oven; set aside. Add the onions and garlic and cook on medium-low, stirring occasionally until they begin to soften, about 6 minutes. Add the potatoes, corn and thyme and continue to cook, stirring occasionally, until the onions are fully soft, about 8 more minutes.

Add the chicken broth to the pot and simmer the mixture over medium-high heat; once it boils, turn down the heat and let it simmer until the potatoes are tender, about 10 minutes. Stir in the cream, then add in the chicken; return the chowder to a simmer. Adjust seasonings if needed. Ladle into bowls and serve with sliced french bread. Enjoy the best Chicken Corn Chowder ever!