A comforting and flavorful chicken and corn chowder perfect for any occasion.
Cook the bacon in a Dutch oven over medium heat until crispy. Remove and set aside.
Save the bacon fat for added flavor in the next steps.
Sauté the chicken, onion, and celery in the bacon drippings until the chicken is cooked through and the vegetables are tender.
Cut the chicken into bite-sized pieces for even cooking.
Blend 1 cup of chicken broth with 1 cup of corn until smooth.
Blending the corn adds a creamy texture to the chowder without additional cream.
Add the blended mixture, remaining corn, potatoes, and chicken broth to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender.
Partially cover the pot to prevent excessive evaporation.
Stir in the cream, parsley, and white pepper. Simmer for a few minutes to combine flavors.
Taste and adjust the seasoning before serving.
Crumble the bacon and sprinkle on top of the chowder before serving.
Serve with a sprinkle of fresh parsley for added color.
