Chicken Corn Chowder with Bacon

Yield Serves 4-6 SERVINGS
RECIPE Ingredients
  • 10 slices Uncured Hickory Smoked Bacon, chopped
  • 4 tablespoons Black Truffle Butter, divided use
  • 2 medium shallots, finely chopped
  • 2 medium carrots, peeled & diced
  • 2 celery ribs, finely chopped
  • 2-inch section leek, white and light green part only, halved and thinly sliced
  • 2 cloves garlic, finely chopped
  • 5 medium red potatoes, cut into ½” cubes
  • 3 sprigs fresh thyme
  • 3 sprigs fresh flat-leaf parsley
  • 1 bay leaf
  • Kosher salt & freshly ground black pepper
  • 4 cups low-sodium chicken stock
  • 2 pieces Chicken Leg Confit, shredded off the bones
  • 2 cups fresh corn kernels 
  • ¼ cup all-purpose flour
  • 1½ cups half & half
  • Chopped fresh chives
Recipe notes
This quick-cooking chowder is hearty, flavorful, and perfect for summer. Packed with fresh sweet corn, smoky bacon, and tender chicken, this easy recipe is sure to become a family favorite.
RECIPE Preparation
  1. In a large heavy pot over medium heat, cook bacon until crisp. Remove with a slotted spoon and drain on paper towels, set aside. Drain all but about 2 tablespoons of the bacon fat from the pan. Add 1 tablespoon black truffle butter, shallots, carrots, celery, leek, and garlic; saute until softened, about 5 minutes. Add potatoes, thyme, parsley, and bay leaf. Season with salt and pepper; saute about 2 minutes more.
  2. Add chicken broth. Bring mixture to a boil over medium-high heat, then reduce heat to medium-low, cover and cook, stirring occasionally until potatoes are almost tender, about 15 minutes. Remove thyme sprigs, parsley, and bay leaf; discard. Stir in chicken confit, corn, and half of the bacon; continue to cook until potatoes are tender, about 5 minutes more.
  3. Melt the remaining 3 tablespoons of black truffle butter in a small saucepan over medium heat. Add the flour and cook, whisking constantly, until golden brown, about 2-3 minutes. Slowly add in half & half while whisking vigorously, until completely smooth and thickened slightly. Stir mixture into soup until completely incorporated. Serve soup with remaining crumbled bacon and chopped chives.
Chicken Corn Chowder with Bacon Recipe | D’Artagnan