1-Step 1: Prepare Your Ingredients First, gather all your ingredients and do a quick mise en place to make cooking smooth. Dice the onion, red pepper, and jalapeño, then measure out the spices and liquids. This prep takes about 25 minutes and ensures everything is ready, adapting easily if you’re using pre-cooked chicken for a faster version. For dietary tweaks, like going gluten-free, have your flour substitute on hand here.

2-Step 2: Cook the Bacon Next, in a large pot or Dutch oven, cook 6 strips of uncooked bacon over medium heat until crisp, which takes about 5-7 minutes. Once done, remove the bacon and set it aside, draining most of the grease but leaving about 2 tablespoons for flavor. If you’re omitting bacon for a lighter option, substitute with 5 tablespoons of butter right here to keep the base tasty.

3-Step 3: Sauté the Vegetables Now, add 3 tablespoons of unsalted butter to the pot with the reserved grease and let it melt over medium heat. Toss in the diced onion, red pepper, and jalapeño, stirring until they soften, about 5 minutes. This step builds the flavor foundation, and you can add more veggies like spinach for extra nutrition if desired.

4-Step 4: Add Garlic and Flour Then, stir in 1 ½ tablespoons of minced garlic and cook for about 30 seconds until it’s fragrant. Sprinkle ¼ cup of all-purpose flour over the veggies and stir constantly until it’s absorbed, cooking for another 30 seconds to lightly toast it. For gluten-free adaptations, use your alternative flour here to maintain that thickening magic in this chicken corn chowder recipe.

5-Step 5: Season and Add Liquids After that, mix in 1 teaspoon of table salt, ¾ teaspoon of ground black pepper, ¾ teaspoon of smoked paprika, and ½ teaspoon of dry ground mustard. Slowly whisk in 4 cups of chicken broth until smooth, then add 1 cup of water, 1 cup of whole milk, and 1 cup of heavy cream. For low-calorie versions, swap the cream with low-fat milk at this point to keep it creamy yet lighter.

6-Step 6: Incorporate Main Ingredients Now, add 1 lb of diced gold potatoes, 1 lb of raw chicken, and 2 ½ cups of sweet corn to the pot. Bring everything to a boil, then reduce to a simmer and cook until the potatoes are tender and the chicken is fully cooked, about 15-20 minutes. If using frozen corn, add it straight in for convenience, making this an easy creamy chicken corn chowder recipe for any season.

7-Step 7: Blend and Finish Once cooked, remove the chicken, shred or dice it, and set it aside. Use an immersion blender to puree about half of the soup for a thicker texture, leaving some chunks for that hearty feel. Return the chicken to the pot along with the cooked bacon, stir well, and adjust seasonings if needed. Serve warm with your favorite toppings for a complete meal.