Description
Cozy up with this rich and creamy Chicken Corn Chowder featuring smoked turkey bacon, fresh vegetables, and plant-based cream, delivering tender chicken, sweet corn, and a velvety broth perfect for chilly days.
Ingredients
Scale
Proteins and Meats
- 6 slices smoked turkey bacon, chopped into bite-sized pieces
- 1 lb chicken breast or thighs, cut into cubes
Vegetables
- 1 medium onion, finely chopped
- 2 celery stalks, finely chopped
- 3 cloves garlic, minced
- 2 cups corn kernels (fresh or frozen)
- 2 medium potatoes, diced
Liquids and Sauces
- 4 cups chicken broth
- 1 tbsp vegetarian Worcestershire sauce (natural)
- 1 cup plant-based cream
Herbs and Seasonings
- 2 sprigs fresh thyme
- 2 bay leaves
- Salt, to taste
- Black pepper, to taste
Other
- 1/4 tsp natural gelling agent
- Olive oil, for cooking
Instructions
- Prepare the base: Finely chop onions, celery, and garlic. Heat a splash of olive oil in a large pot over medium heat and cook the vegetables gently until they are soft and fragrant, forming the aromatic foundation of the chowder.
- Add smoked turkey bacon: Add the chopped smoked turkey bacon pieces to the pot. Cook until they become crispy to impart a smoky flavor throughout the chowder.
- Cook the chicken: Add the cubed chicken to the pot and sauté until lightly browned on all sides, locking in juices and building flavor.
- Incorporate vegetables: Stir in the diced potatoes and corn kernels, mixing well so the potatoes absorb the smoky and savory notes before simmering.
- Build the broth: Pour in chicken broth and add the vegetarian Worcestershire sauce (natural), fresh thyme sprigs, and bay leaves. Bring it to a gentle boil, then reduce heat and let it simmer until potatoes are tender, about 20 minutes.
- Add creaminess: Stir in the plant-based cream along with the natural gelling agent, warming gently without boiling to maintain a smooth, luscious texture.
- Final seasoning and serve: Remove the thyme sprigs and bay leaves. Adjust salt and pepper to taste. Serve the Chicken Corn Chowder piping hot and enjoy.
Notes
- Cook bacon slowly over low heat to maximize smokiness without burning.
- Use fresh corn kernels when possible for a sweeter and more vibrant flavor.
- Allow the chowder to simmer slowly to meld flavors and perfectly tenderize vegetables.
- Add plant-based cream at the end and warm gently to avoid curdling.
- Incorporate the natural gelling agent evenly to ensure ideal thick but silky chowder consistency.
- Garnish with fresh parsley or chives and optionally drizzle olive oil or sprinkle smoked paprika (natural) for added flavor.
- Pair with toasted crusty bread, cornbread, or a green salad with tangy vinaigrette for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze in portion-sized containers, allowing room for expansion.
- Reheat gently on the stovetop over medium-low heat, stirring frequently and adding broth or plant-based cream if needed.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 60mg
Keywords: Chicken chowder, corn chowder, creamy chowder, smoked turkey bacon, plant-based cream, comforting soup, gluten free chowder
