Fast & Easy Chicken Corn Chowder: A Warm Bowl of Comfort

There’s something deeply comforting about a creamy bowl of chowder, especially when the wind is howling outside. I remember one particularly blustery autumn evening, huddled in my grandmother’s cozy kitchen. The scent of simmering corn and savory bacon filled the air as she stirred a pot of something magical on the stove. It wasn’t fancy, but it was pure love in a bowl – a chicken corn chowder that warmed us from the inside out and chased away the chill. This recipe is my attempt to recreate that feeling, a quick and easy version that delivers all the comforting flavors with minimal fuss.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 6-8
• Dietary Type: Varies (See Variations)

Ingredients

• 8 slices turkey bacon, diced
• 1 large red bell pepper, diced
• 1 medium onion, diced
• Olive oil
• 2 (14 3/4 ounce) cans creamed corn
• 2 (10 1/2 ounce) cans condensed cream of potato soup
• 1 cup milk (or more for thinner consistency)
• 1 (9 ounce) package Perdue Short Cuts original roasted carved chicken breasts
• McCormick broiled steak seasoning (or salt and pepper to taste)

Equipment Needed

• Large pot or Dutch oven
• Cutting board
• Knife
• Stirring spoon

Instructions

1. Start by preparing your vegetables. Dice the turkey bacon, red bell pepper, and onion. Having everything prepped and ready to go will make the cooking process seamless.

2. In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat. Add the diced turkey bacon, red bell pepper, and onion. Sauté the mixture until the vegetables are soft and the bacon is cooked, about 6 minutes. Stir occasionally to prevent sticking and ensure even cooking. The aroma should be developing nicely at this point!

3. Now, add the creamy base of your chowder. Pour in the 2 cans of creamed corn and the 2 cans of condensed cream of potato soup.

4. Pour in 1 cup of milk. If you prefer a thinner consistency, you can add more milk gradually until you reach your desired thickness. Stir everything together well to combine.

5. Bring the mixture to a simmer over medium-low heat. Simmer for 10 minutes, stirring occasionally to prevent sticking and scorching. This allows the flavors to meld together beautifully.

6. While the chowder simmers, prepare the Perdue Short Cuts chicken breasts. If they are in larger pieces, dice them into bite-sized portions. Once the 10 minutes are up, add the diced chicken to the chowder.

7. Season the chowder with McCormick broiled steak seasoning to taste. You can substitute with salt and pepper if you prefer. Simmer for another 10 minutes, or until the chicken is heated through. Be sure to stir occasionally.

8. Serve hot and enjoy!

Expert Tips & Tricks

• For a smokier flavor, consider using smoked bacon instead of turkey bacon.
• If you don’t have Perdue Short Cuts, you can use leftover cooked chicken or rotisserie chicken. Just make sure it’s already cooked through before adding it to the chowder.
• To add a touch of heat, add a pinch of red pepper flakes to the sautéing vegetables.
• If the chowder becomes too thick, add more milk or chicken broth to thin it out.
• For a richer flavor, use heavy cream instead of milk, but be mindful of the increased fat content.
• If you’re short on time, you can skip the sautéing step and simply combine all the ingredients in the pot. However, sautéing the vegetables first adds a depth of flavor that is well worth the extra few minutes.
• To make ahead, prepare the chowder through step 6, cool completely, and store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving, adding the seasoning in step 7 when reheating.

Serving & Storage Suggestions

Serve this Fast & Easy Chicken Corn Chowder hot, garnished with a sprinkle of fresh parsley or chopped chives. A dollop of sour cream or a swirl of hot sauce can also add a nice touch. It pairs perfectly with a side salad and some crusty breadsticks for dipping.

Leftover chowder can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over medium-low heat, stirring occasionally, until heated through. You may need to add a splash of milk if the chowder has thickened during refrigeration. Freezing is not recommended as the texture of the cream and potatoes may change.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value (Approximate)
Calories	255 kcal	N/A
Total Fat	8g	12%
Saturated Fat	3g	14%
Cholesterol	28mg	9%
Sodium	1469mg	61%
Total Carbohydrate	42g	14%
Dietary Fiber	3g	12%
Sugars	9g	N/A
Protein	9g	17%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Dairy-Free: Substitute the milk with unsweetened almond milk or coconut milk. Be sure to choose a plant-based milk that isn’t too sweet or strongly flavored. Also, ensure the cream of potato soup substitute is dairy-free.
• Gluten-Free: Use gluten-free cream of potato soup. Many brands now offer gluten-free options. Ensure the McCormick broiled steak seasoning (or any seasoning blend) is also gluten-free.
• Vegetarian: Omit the turkey bacon and chicken. Add more vegetables, such as diced carrots, celery, or potatoes, to add more substance to the chowder. You can also add a can of drained and rinsed cannellini beans for added protein.
• Spicy: Add a pinch of cayenne pepper or a dash of hot sauce to the chowder for a kick.
• Seafood Chowder: Replace the chicken with cooked shrimp or flaked white fish for a delicious seafood twist.
• Add more Veggies: Adding chopped celery and carrots when you sautee the onions and bell peppers will add more flavor and texture to the soup.

FAQs (Frequently Asked Questions)

Q: Can I use fresh corn instead of creamed corn?
A: While you can, the creamed corn is key to the chowder’s signature creamy texture. If using fresh corn, consider pureeing some of it to mimic the texture of creamed corn.

Q: Can I freeze this chowder?
A: Freezing is not recommended, as the texture of the cream and potatoes may change upon thawing. It’s best enjoyed fresh or within a few days of making it.

Q: I don’t have cream of potato soup. What can I substitute?
A: Cream of celery or cream of mushroom soup can be used as a substitute. You can also make a roux with butter and flour and add milk or chicken broth to create a creamy base.

Q: How can I make this chowder thicker?
A: You can thicken the chowder by simmering it for a longer period of time, which will allow some of the liquid to evaporate. Alternatively, you can mix a tablespoon of cornstarch with two tablespoons of cold water to create a slurry, and then stir the slurry into the chowder while it’s simmering.

Q: Is McCormick broiled steak seasoning necessary?
A: No, it is not strictly necessary. You can substitute it with salt and pepper to taste. However, the steak seasoning adds a unique depth of flavor.

Final Thoughts

This Fast & Easy Chicken Corn Chowder is a delightful way to bring warmth and comfort to your table, even on the busiest of days. It’s a versatile recipe that can be easily adapted to suit your preferences and dietary needs. Don’t be afraid to experiment with different variations and substitutions to create your own signature version. I encourage you to gather your ingredients, put on some music, and get cooking. I’m sure that you, your family, and friends will love it! Feel free to share your creations and variations, and most importantly, savor every spoonful of this delicious and heartwarming dish!