Smoked Chicken Corn Chowder Recipe

Warm and poach smoked chicken

Place smoked chicken in a medium pot with 4 cups chicken broth, 1 cup water, bay leaves and 1 tsp black pepper. Bring to a gentle simmer over medium heat. Simmer 12–15 minutes just to heat through and allow flavors to meld (smoked chicken is already cooked). Remove chicken to a cutting board and reserve broth. When cool enough to handle, shred or dice chicken into bite-sized pieces. Discard bay leaves and keep broth warm.

Sweat aromatics

In a large heavy-bottomed pot or Dutch oven, melt 3 tbs unsalted butter over medium heat. Add diced onion and celery and cook, stirring occasionally, until translucent and softened, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Cook potatoes and corn

Add diced potatoes and 2 cups corn kernels to the pot. Stir to combine and cook 2–3 minutes to coat with butter and aromatics.

Make roux

Sprinkle 3 tbs all-purpose flour over the vegetables and stir well to coat. Cook the flour 1–2 minutes to remove raw flavor, stirring constantly so it doesn’t brown.

Add broth and simmer

Slowly whisk in the reserved warm smoked-chicken broth (about 5 cups total when combined). Bring to a simmer, scraping any bits off the bottom. Reduce heat to medium-low and simmer until potatoes are tender, about 12–15 minutes.

Finish chowder with dairy

Once potatoes are tender, stir in 2 cups whole milk and 1 cup heavy cream. Slowly bring back to a gentle simmer over low heat—do not boil (to prevent curdling).

Incorporate chicken and cheese

Add the shredded smoked chicken to the pot. Stir in 1.5 cups grated sharp cheddar a handful at a time, stirring until fully melted and incorporated. Taste and add 1 tsp salt and 1 tsp freshly ground black pepper, plus optional 1 tsp smoked paprika and 1 tsp hot sauce if using. Keep the chowder on low to keep warm while preparing garnishes.

Cook bacon

In a skillet over medium heat, cook 6 slices thick-cut bacon until crisp, about 8–10 minutes, turning as needed. Transfer to a paper-towel-lined plate and when cool, chop into bite-sized pieces.

Prepare chip crumble

Place 1 cup house rub potato chips in a sealed plastic bag or bowl and crush roughly with your hands or a rolling pin to make a coarse crumble. Reserve.

Toast cornbread pieces

Toss 2 cups small cornbread pieces with 1 tbs olive oil. Spread on a sheet pan and toast in a 375°F (190°C) oven or in a skillet until golden and slightly crisp, about 8 minutes, turning once. These act as croutons for texture.

Assemble and serve

Ladle chowder into bowls. Top each bowl with chopped crispy bacon, a sprinkle of house-rub potato chip crumble, and a handful of toasted cornbread pieces. Finish with thinly sliced chives if desired and a crack of black pepper. Serve immediately.