This chicken corn chowder has bite sized pieces of chicken, diced potatoes, corn, and peppers in a cheesy broth topped with cheese and crumbled bacon.
Chicken Corn Chowder
This Chicken Cheddar Chowder is the kind of soup that makes you feel warm all over on chilly days. I don’t know about you, but when it is cold outside, there is nothing like a warm pot of soup cooking over the stove. It makes the whole house feel warm and smell amazing.
What exactly is chowder?
You’ve heard it used in regards to corn, clam, chicken and more. But how is chowder really any different from soup? Don’t worry, we have it all figured out for you.
Basically, chowder is a thicker kind of soup and is generally cream-based. Soup can be all kinds of flavors, but the commonality among the “soup” distinction is the fact that is has a thinner broth. Chowder lends itself to a heartier, thicker, base that actually has origins in the New England area. That’s why certain kinds of clam chowder have the distinction of being “New England Clam Chowder.”
Most chowders have a white sauce base, but if you’ve heard the distinction of a “Manhattan chowder” that’s because those chowders have a tomato base. Originally chowder was more a fishermen’s stew, made with seafood. Today, however, there are all kinds of chowders including vegetable, corn, potato, chicken and more.
Make it a Meal
This chowder has bite sized pieces of chicken, diced tomatoes, corn, and peppers in a savory cheesy broth topped off with cheese and crumbled bacon. Another tasty family recipe from my sister in law Paige that we all loved, it was another major husband win. He is already asking me to make it again.
This soup is a great meal on its own, but also goes great with our homemade rolls, cheese bread, or my personal favorite: breadtwists.
How To Make Chicken Corn Chowder
Ingredients
- 6 slices bacon
- 2 chicken breasts cut into bite sized pieces
- 1 red bell pepper diced
- 2 tsp. minced garlic
- 4 cups chicken broth
- 2 potatoes peeled and diced
- 1 1/2 cups frozen corn canned corn works fine too
- 1/2 c. flour
- 2 c. milk
- 2 c. shredded cheddar cheese
- salt and pepper to taste
Instructions
- In a large soup pot, cook bacon until crispy. Then remove bacon from the pan, crumble, and set aside. Add the diced chicken, red peppers, and garlic to the bacon grease in the pot stir over medium heat until chicken is cooked through.
- Add chicken broth and potatoes to the pot and bring to a boil. Then reduce heat, cover, and simmer until the potatoes are tender.
- In a separate medium size bowl, add the flour and gradually whisk in the milk, Then add the flour/milk mixture into the soup pot. Add the corn, and stir well.
- Cook over medium heat about 15 more minutes, stirring frequently, until soup thickens.
- Remove from heat, stir in cheese, and season with salt and pepper. Top with extra cheese and crumbled bacon.
