Chicken Corn Chowder

5 from 5 votes
14 Comments

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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 Cheddar Chowder in a bowl with cheese and bacon bits on top all on a yellow plate.

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

Chicken Cheddar Chowder in a bowl with cheese and bacon bits on top all on a yellow plate.

Chicken Corn Chowder

5 from 5 votes
This chicken cheddar chowder has bite sized pieces of chicken, diced potatatoes, corn, and peppers in a cheesy broth topped with cheese and crumbled bacon.
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Soup
Cuisine American
Servings 6

Ingredients

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.

Nutrition Information

Calories: 713kcalCarbohydrates: 41gProtein: 47gFat: 40gSaturated Fat: 22gCholesterol: 153mgSodium: 1341mgPotassium: 1113mgFiber: 4gSugar: 5gVitamin A: 1562IUVitamin C: 49mgCalcium: 698mgIron: 5mg

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About the author

Emily Walker

Emily lives in Meridian, Idaho, with her husband, Beau, a physician assistant, and her three incredible children: a son and two daughters. Travel is one of her favorite ways to experience new cultures and cuisines, and she has a love for all things Disney.

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Comments

  1. 5 stars
    This soup is delicious made for first time preparation a little time consuming but well
    worth the effort….Left over for next night..second receipe i used from FFRM chicken and garlic cream chicken 5 stars looking forward to my next one. Love

  2. 5 stars
    This soup is now my favorite soup for fall! It was so easy to make and so delicious! My whole family loved it. When there are no leftovers, you know it went over well! We will definitely be making these again!

  3. This sounds delicious! Is there a certain type of cheddar that you recommend (Mild, sharp, extra-sharp) or does it even matter?

    1. It doesn’t matter as far as the consistency goes. I like using sharp because I like the flavor, but mild will work just as well. Thanks for asking!

  4. In your intro to the soup, you say diced tomatoes instead of potatoes. That is where the confusion for Pat is coming from. It sure sounds like good soup!

  5. This soup sounds wonderful. One of the first on my Florida winter soup list!! Thanks so much. Love using your recipes!!