Creamy Chicken and Corn Chowder
User Reviews
4.9
189 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
55 mins
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Servings
7
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Course
Main Course
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Cuisine
American
Creamy Chicken and Corn Chowder
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This chowder will quickly become a go-to recipe! It's loaded with chicken, veggies and rich creamy broth. Delicious comfort food!
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Ingredients
- 3 cups cooked shredded chicken*
- 8 lices bacon, cooked and crumbled
- 1/4 cup Butter, cut into 1 Tbsp pieces
- 1 large red bell pepper, chopped (1 1/2 cups)
- 1 medium yellow onion, chopped (1 1/4 cups)
- 1 - 2 jalapeños, seeds and ribs removed for less heat if desired, finely chopped
- 4 cloves garlic, minced
- 1/3 cup all-purpose flour
- 6 cups low-sodium chicken broth
- 3 medium (22 oz) russet potatoes, peeled and chopped slightly less than 1/2-inch thick
- 2 bay leaves
- salt and black pepper, to taste
- 2 1/2 cups fresh or frozen corn
- 1 1/2 cups half and half
- chopped green onions and shredded cheddar cheese (optional)
Instructions
- In a large pot, melt butter over medium heat. Add red bell pepper, onions, jalapenos and saute until tender, about 3 minutes.
- Add garlic and cook 30 seconds longer. Stir in flour, and cook 2 minutes stirring constantly.
- While stirring, slowly pour in chicken broth. Add potatoes, bay leaves and season with salt and pepper to taste.
- Bring mixture to a simmer stirring frequently, then reduce heat to low and simmer, uncovered, 20 to 25 minutes until potatoes are tender, stirring occasionally.
- Add in cooked chicken, corn and half and half and simmer, uncovered 5 minutes longer, stirring occasionally.
- Serve warm topped with cooked bacon and optional green onions and cheese.
Notes
- *If cooking your own chicken begin with about 1 lb chicken breasts or thighs. You can cook it in the soup with the potatoes, just cook to 165 degrees in center.
- Recipe makes about 14 cups.
Genuine Reviews
User Reviews
Overall Rating
4.9
189 reviews
Excellent
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