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Chicken Corn Chowder
Creamy and easy, this Chicken Corn Chowder will quickly become a family favorite!
Prep Time
20
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
20
minutes
mins
Servings:
8
servings
Calories:
559
kcal
Author:
Lucy Brewer
Ingredients
▢
12
slices
bacon, chopped into 1-inch pieces
▢
4
tablespoons
unsalted butter
▢
1 ½
cups
onion, chopped
▢
1
cup
celery, chopped
▢
1
cup
red bell pepper, chopped
▢
2
cloves
garlic, finely chopped
▢
⅓
cup
all-purpose flour
▢
2
quarts
unsalted chicken broth
▢
6
cups
cooked, chopped chicken breast
▢
3
cups
fresh corn kernels or two 10-ounce packages frozen corn kernels, thawed
▢
1
can unsalted creamed corn
▢
2
cans chopped green chilis, drained
▢
1
cup
heavy cream
▢
¼
teaspoon
cayenne pepper
▢
1 ½
cups
grated Vermont sharp white Cheddar cheese
▢
6
scallions, chopped
Instructions
Cook bacon in a large Dutch oven until crispy. Remove to paper towel lined plate.
Add butter to pot and melt on medium-high.
Add onion, pepper, celery, and garlic. Cook until tender.
Stir in flour.
Cook and stir one minute.
Add broth and bring to boil and boil for about 1 minute.
Reduce heat to simmer and stir in chicken, corn, chilis, and cayenne pepper.
Simmer for about 20 minutes then stir in cream and cheese and bacon. Simmer for 15-20 minutes.
Season to taste with salt and pepper. Serve topped with chopped scallions.