A hearty and flavorful chowder featuring tender chicken, sweet corn, and a creamy base, perfect for a comforting meal.
Cook the bacon in a Dutch oven over medium heat until crispy. Remove and crumble the bacon, setting it aside.
Use a slotted spoon to remove the bacon, leaving the rendered fat in the pot for added flavor.
In the same pot, sauté the diced chicken, onion, bell pepper, and minced garlic in the bacon drippings until the chicken is browned and vegetables are softened.
Cut the chicken into bite-sized pieces for even cooking.
Add the chicken broth and diced potatoes to the pot. Bring to a boil, then reduce the heat and simmer until the potatoes are tender.
Cover the pot to help the potatoes cook faster.
Stir in the corn and cook for a few minutes until heated through.
If using fresh corn, cut it off the cob for a fresher taste.
Whisk the flour into the milk until smooth, then gradually add this mixture to the pot. Cook, stirring frequently, until the chowder thickens.
Ensure the milk mixture is lump-free before adding it to the pot.
Stir in the shredded cheddar cheese, salt, and pepper until the cheese is melted and the chowder is creamy.
Taste and adjust the seasoning as needed.
Serve the chowder hot, garnished with the crumbled bacon on top.
Add a sprinkle of chopped parsley for a pop of color.
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