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a bowl of chicken corn chowder topped with cheese, bacon, and chives
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5 from 8 votes

Chicken Corn Chowder

This chicken cheddar chowder has bite-sized pieces of chicken, diced potatoes, corn, and peppers in a cheesy broth, topped with cheese and crumbled bacon.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Soup
Cuisine: American
Keyword: Chicken, Soup
Servings: 6
Calories: 713kcal
Author: Emily Walker

Ingredients

Instructions

  • In a large soup pot, cook bacon until crispy. Then, remove bacon from the pan, crumble, and set aside. Do not drain bacon fat.
    crumbled bacon on a plate
  • Add the diced chicken, red peppers, and garlic to the bacon grease in the pot and stir over medium heat until chicken is cooked through.
    meat and peppers cooking in a pot
  • Add chicken broth and potatoes to the pot and bring to a boil. Then, reduce heat, cover, and simmer until the potatoes are tender.
    Chicken and veggies in broth in a large pot
  • In a separate medium-sized 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.
    chicken corn chowder in a large pot
  • Remove from heat, stir in cheese, and seasoning with salt and pepper. Top with extra cheese and crumbled bacon.
    a bowl of chicken corn chowder topped with cheese, bacon, and chives

Notes

Recipe Tips:
  • Don’t like the chicken or veggies in this recipe? Swap them out for your favorites!
  • To prep ahead, wash and cut vegetables, thaw, cut, and prepare chicken.
  • To store, keep leftovers in an airtight container in the fridge for up to a week, or in the freezer for up to one month.

Nutrition

Calories: 713kcal | Carbohydrates: 41g | Protein: 47g | Fat: 40g | Saturated Fat: 22g | Cholesterol: 153mg | Sodium: 1341mg | Potassium: 1113mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1562IU | Vitamin C: 49mg | Calcium: 698mg | Iron: 5mg