This chicken cheddar chowder has bite sized pieces of chicken, diced tomatoes, corn, and peppers in a cheesy broth topped with cheese and crumbled bacon.
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.
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.
- 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.