Description
This Chicken Corn Chowder is a warm, comforting, and hearty soup featuring smoked turkey bacon, tender chicken breasts, fresh vegetables, and creamy plant-based cream. It delivers a rich and creamy texture with layers of savory and sweet flavors, perfect for a cozy meal on chilly days or an impressive dish for guests.
Ingredients
Scale
Protein and Base
- 4 slices smoked turkey bacon
- 2 boneless chicken breasts, cut into bite-sized pieces
Vegetables
- 1 cup fresh corn kernels
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium onion, diced
- 3 garlic cloves, minced
Liquids and Thickener
- 4 cups vegetable broth
- 1 cup plant-based cream
- 2 tablespoons all-purpose flour (or gluten-free flour blend for gluten-free version)
- 1 tablespoon vegetarian Worcestershire sauce (natural)
Herbs and Seasonings
- 1 teaspoon fresh thyme leaves
- Salt, to taste
- Pepper, to taste
Instructions
- Cook the Turkey Bacon: Heat a large pot over medium heat. Cook the smoked turkey bacon until crisp. Remove from pot and set aside, leaving the drippings in the pot to build the chowder base.
- Sauté the Vegetables: In the same pot with bacon drippings, sauté diced onions, garlic, carrots, and celery until tender and fragrant, about 5-7 minutes, to create an aromatic foundation.
- Add Chicken and Flour: Add bite-sized chicken pieces to the pot and cook until lightly browned on all sides. Sprinkle the all-purpose flour over the mixture and stir well to coat evenly, allowing it to cook for 1-2 minutes to avoid raw flour taste.
- Pour in Broth and Seasonings: Slowly add the vegetable broth while stirring continuously to prevent lumps. Add vegetarian Worcestershire sauce (natural), fresh thyme, salt, and pepper. Bring to a simmer and cook until the chicken is fully cooked through and the soup begins to thicken, about 10-12 minutes.
- Add Corn and Plant-Based Cream: Stir in the fresh corn kernels and plant-based cream. Let the chowder simmer for an additional 5 minutes to meld flavors and achieve a creamy texture.
- Finish and Serve: Return the crispy turkey bacon to the pot, stir to combine, and adjust seasoning as needed. Serve the chowder hot, garnished with fresh parsley or thyme if desired.
Notes
- Cook bacon first to use flavorful drippings for sautéing vegetables.
- Fresh or frozen corn kernels work well for natural sweetness.
- Ensure flour is cooked enough to prevent any raw taste.
- Simmer gently on low heat to prevent cream from curdling.
- Taste and adjust salt, pepper, and seasoning gradually for balance.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 45mg
Keywords: Chicken Corn Chowder, Plant-Based Cream Chowder, Turkey Bacon Soup, Comfort Food, Gluten-Free Soup
