Chicken & Bacon Corn Chowder


  • 12 oz red potatoes
  • 1 medium yellow onion
  • 4 oz thick-cut bacon
  • 1 pkt chicken broth concentrate
  • ½ lb pkg chicken breast strips
  • 3 oz mascarpone
  • 5 oz corn


  1. Prep ingredients
    Scrub potatoes, then cut into ½-inch pieces. Coarsely chop onion. Coarsely chop bacon.
  2. Brown bacon
    Transfer bacon to a medium Dutch oven or pot. Set pot over medium-high heat; cook, stirring often, until bacon is browned and crisp, 5–7 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate. Reserve pot with bacon fat.
  3. Start chowder
    Preheat oven to 425°F with a rack in the upper third. Add onions to pot with bacon fat. Cook over medium heat, scraping up browned bits, until onions are softened but not browned, 3–5 minutes. Stir in 1 ½ tablespoons flour and cook, about 1 minute. Stir in chicken broth concentrate, 3 cups water, and 1 teaspoon salt; cover and bring to a boil.
  4. Finish chowder
    Add potatoes; cover and bring to a boil. Reduce heat to medium and simmer, partially covered, until potatoes are tender when pierced with a knife, 12–15 minutes. Add chicken, cover, and simmer over low until cooked through, 2–3 minutes. Stir in mascarpone and corn and cook until heated through, about 1 minute. Season to taste with salt and pepper.