Easy Spicy Calabrian Pepper Tomato Chicken Chowder
Tender chicken, fresh corn, and potatoes cooked in a fiery rich tomato broth flavored with bacon, fire-roasted tomatoes, and Calabrian peppers and topped with crispy homemade bacon bits.
Servings 4
Calories: 428kcal
Ingredients
For the Bacon
- 4 strips uncured applewood smoked bacon small diced
For the Chicken
- 1 tablespoon olive oil
- 12 ounces boneless skinless chicken breast medium diced
- ½ teaspoon kosher salt
For the Soup Base
- 6 Campari tomatoes quartered
- 1 small onion small diced
- 2 ribs celery small diced
- 1 medium green bell pepper small diced
- 4 cloves garlic chopped
- 1 teaspoon dried thyme or fresh
- 2 tablespoons crushed Calabrian chili peppers
- 1 cup crushed fire-roasted tomatoes
- ½ tablespoon smoked paprika powder
For the Rest of the Soup
- 2 medium Yukon gold potatoes medium diced
- 2 cobs fresh corn cut for kernels
- 1 ½ quart low-sodium chicken broth
- ¼ cup fresh chopped parsley leaves and young stems
Equipment
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Cook the Bacon: Heat a Dutch oven or a heavy bottom pot on medium-high heat. Then, render the bacon for 10 minutes, stirring occasionally to reach a crispy brown look. Finally, remove the bacon bits and set aside.
- Cook the Chicken: Add the olive oil to the bacon fat and heat for 30 seconds before the bottom turns black. Then, add the chicken, season with salt, and mix it carefully in the oil, spread it out evenly, and allow to cook for 3 minutes without stirring.
- Stir the chicken, turning over the raw pieces, and cook for another 3 minutes. Then, remove the chicken and set aside.
- Make the Soup Base: Add the tomatoes, onion, celery, bell pepper, garlic, and thyme and combine well. Then, cover and increase the heat to high to bring the liquids to a boil (about 5 minutes). Ensure to keep an eye on it to prevent burning.
- Add crushed Calabrian chili peppers, crushed fire-roasted tomatoes, and smoked paprika, combine well, cover, and cook for another 5 minutes. Again, keep an eye on it to prevent burning.
- Finish the Soup: Carefully add the chicken, potatoes, corn kernels, and chicken broth. The chicken broth should just be enough to cover the ingredients. Combine all ingredients well, cover, and simmer for 8 to 10 minutes or until the potatoes are tender. If it begins to boil, reduce the heat to keep it at a simmer.
- Turn off the heat, add the parsley (save some for garnish), and combine well.
- Bowl Up: To serve, garnish with bacon bits and parsley.
Video
Nutrition
Calories: 428kcal | Carbohydrates: 38g | Protein: 33g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 69mg | Sodium: 778mg | Potassium: 1407mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1532IU | Vitamin C: 70mg | Calcium: 87mg | Iron: 4mg
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