Creamy Chicken and Corn Chowder
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
40 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
Description
This chowder starts by sautéing red bell pepper, yellow onion, and jalapeno peppers in butter until softened. Garlic is added briefly before stirring in flour, which cooks to form a roux that thickens the soup. Chicken broth is then gradually incorporated, followed by diced russet potatoes and bay leaves. The mixture simmers until the potatoes are tender. Cooked shredded chicken, corn, and half and half are added near the end to enrich the chowder’s creamy consistency.
The chowder combines mild sweetness from corn with the savoriness of chicken and aromatic notes from bell pepper and jalapeno, giving a gentle spicy warmth without overwhelming heat. The combination of creamy broth and tender chunks of potatoes and chicken creates a satisfying texture. Crispy bacon crumbles are used as a garnish to add smoky flavor and a contrasting crunch.
Serving this chowder warm topped with optional green onions and shredded cheddar cheese enhances its flavor and adds fresh and melty elements respectively. The recipe yields about 14 cups, suitable for family meals or leftovers. When cooking chicken from raw, it can be simmered with the potatoes to cook through. Adjust pepper quantities according to desired heat level.
Ingredients
- 3 cups chicken cooked, shredded
- 8 lices Bacon cooked and crumbled
- 1/4 cup butter cut into 1 Tbsp pieces
- 1 red bell pepper chopped (1 1/2 cups, large
- 1 yellow onion chopped (1 1/4 cups, medium
- 1 - 2 jalapeno pepper seeds and ribs removed for less heat if desired, finely chopped
- 4 cloves garlic minced
- 1/3 cup all-purpose flour
- 6 cups chicken broth low-sodium
- 3 medium (22 oz) russet potato peeled and chopped slightly less than 1/2-inch thick
- 2 bay leaf
- salt and black pepper, to taste
- 2 1/2 cups corn fresh or frozen
- 1 1/2 cups half and half
- green onion and shredded cheddar cheese (optional, chopped
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
- Use about 1 pound of chicken breasts or thighs if cooking from raw; ensure internal temperature reaches 165°F.
- Crispy cooked bacon adds texture and smoky flavor as a topping.
- Adjust jalapeno quantity or remove seeds to control spiciness.
- The recipe makes approximately 14 cups, ideal for large gatherings or leftovers.
User Reviews
Overall Rating
4.9
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