A Taste of Disney Magic: Smoky Chicken, Bacon & Corn Chowder Recipe
Calling all comfort food enthusiasts! Today, we’re diving into a recipe that’s been a warm and satisfying staple in my family for over 20 years: Smoky Chicken, Bacon & Corn Chowder. This hearty soup is bursting with flavor, thanks to the perfect combination of Chipotle peppers, savory chicken, crispy bacon, diced red potatoes and pops of sweet corn.
The inspiration for this recipe came from Storytellers Cafe at the Grand Californian Hotel at Disneyland! During a Disney visit years ago, we stumbled upon this incredible chowder and instantly fell in love with its smoky depth and creamy texture. Needless to say, we had to recreate it at home!
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Want to see this recipe come to life? Check out this video where I walk you through the entire process, step-by-step!
Over time, I’ve tweaked the recipe slightly to make it my own, but the core elements – smoky chipotle, tender chicken, and a rich, creamy base – have remained unchanged. So, if you’re looking for a soul-warming soup that’s perfect for chilly nights or cozy weekends, look no further!
Before We Begin: Essential Tips for a Perfect Chowder
- Fresh is Best, But Frozen Works Too: While fresh corn kernels deliver the best flavor, frozen corn is a perfectly acceptable substitute, especially when fresh corn isn’t in season.
- Freeze the Bacon: Partially freezing your make makes it more more easier to chop!
- Don’t Skip the Chipotles: The smoky chipotles in adobo sauce add a depth of flavor that truly elevates this chowder. Add more than the recipe calls for to get an extra smoky kick.
- Thicken to Your Preference: The consistency of your chowder is a personal choice. If you prefer a thicker soup, add a cornstarch slurry towards the end. To make a slurry, whisk together 1 tablespoon cornstarch with 2 tablespoons of cold water until smooth, then slowly whisk it into the simmering soup. Let it cook for a few minutes until thickened to your desired consistency.
- Make it Vegetarian: This can be made into a vegetarian chowder recipe by using vegetable broth instead of chicken broth, and omitting the chicken and bacon in favor of more corn and potatoes. You can also use leftover rotisserie chicken or leftover turkey in this recipe.
😋 More Delicious Soup Recipes
- Roy Choi Ramen
- Grilled Cheese Dumplings in Tomato Soup
- Irish Chicken Soup
- Ahwahnee Beer and Cheese Soup
- Bistro Jeanty Tomato Soup
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Smoky Chicken, Bacon & Corn Chowder
Recipe by Jason Hill – CookingSessions.comIngredients
- 4 strips bacon frozen and finely diced
- 1 small onion finely diced
- 3 stalks finely diced celery
- 1 finely diced red or green bell pepper
- 4 tablespoons flour
- 2 quarts chicken broth
- 2 lbs. frozen corn kernels
- 2 lbs. diced red potatoes
- 1 bay leaf
- 1 pint heavy cream
- 1 pint milk
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 2 tablespoons Chipotle flavored Tabasco sauce to taste
- 1 teaspoon Worcestershire sauce
- 2 cups cooked and shredded rotisserie chicken or leftover Thanksgiving turkey
Instructions
- In a large soup pot, fry bacon until fat is released. Add onions, celery and peppers; stir until softened. Add flour bit by bit and stir to make a roux. Slowly add broth, whisking out any lumps. Bring soup to a simmer and cook for 30-40 minutes.
- Puree half of the corn and add to the soup, along with the diced potatoes. Add the rest of the whole corn kernels and the bay leaf. Simmer until corn and potatoes are tender.
- Put cream and milk into a saucepot and cook just until it begins to boil; immediately remove from heat and add to soup. Remove and discard bay leaf. Add shredded chicken or turkey.
- Adjust seasonings with salt, white pepper, Worcestershire sauce and enough Chipotle Tabasco sauce to create a desired smoky flavor.
- Serve with a few thyme sprigs for garnish. Offer Chipotle Tabasco sauce on the side for those who want a smokier, spicier flavor.
- Notes: Freezing the bacon makes it easier to chop. You may use a smaller amount of any type of hot sauce, if desired, or omit completely.
