New England Chicken Chowder

New England Chicken Chowder
  • Cook Time
  • Prep Time
  • 4Servings


  • 5 slices thick-cut applewood-smoked bacon, thinly sliced crosswise
  • 4 tbsp. butter
  • 3 tbsp. flour
  • 3/4 lb. red potatoes, cut into 1/2-inch pieces
  • 2 large ribs celery with leaves, ribs halved lengthwise then sliced
  • 1 large white onion, minced
  • 2 medium carrots, quartered lengthwise then sliced
  • 4 cloves garlic, chopped
  • 2 bay leaves
  • 3 cups chicken stock
  • 3/4 lb. boneless, skinless chicken thighs, cut into bite-size pieces
  • 1/2 cup heavy cream
  • 1 can (15 to 15.25 oz.) corn kernels, drained
  • 3 tbsp. finely chopped fresh chives


1. In a large pot with a lid, cook the bacon over medium-high until crispy, stirring occasionally, 6 minutes. Transfer to a paper towel–lined plate. 

2. In the pot, cook the butter and flour over medium, stirring constantly, until light brown, about 2 minutes. Add the potatoes, celery, onion, carrots, garlic and bay leaves; stir until coated, about 2 minutes.

3. Stir in the stock and chicken. Cook, partially covered, over medium, stirring occasionally, until the chicken is cooked through, about 20 minutes. 

4. In a blender, puree the cream with half the corn. Stir the puree and the remaining corn into the soup; season with salt and pepper. Divide among 4 bowls. Top with the bacon and chives.

Want more chicken soup? Try these recipes!

- Chicken & Lime Tortilla Soup

- Masa Ball Chicken Soup

- Chicken & Red Lentil Soup

As seen on Rachael Ray Every Day's January/February 2017 cover:

Jan/Feb 2017 cover