Chicken and Corn Chowder

Chicken And Corn Chowder Recipe

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Shanna Carwile


Perfect for the cold winter nights. This is my favorite comfort food during the winter.

☆☆☆☆☆ 0 votes
30 Min
1 Hr 30 Min
Stove Top


2 slice
bacon, minced
4 tsp
vegetable oil
onion, chopped 1/2" pieces
6 clove
garlic, minced
1 Tbsp
tomato paste
1/2 tsp
dried thyme
1/4 c
all purpose flour
5 c
chicken broth
1 lb
potatoes, cubbed 1/2" pieces
carrots, chopped 1/2" pieces
bay leaves
1 1/2
chicken breast, boneless, skinless
red bell pepper, chopped 1/2" pieces
1 can(s)
15 oz creamed corn
1/2 c
heavy cream
3 Tbsp
minced basil or cilantro
4 stalk(s)
celery, chopped 1/2" pieces
salt and pepper to taste


1Boil chicken until no longer pink. Meanwhile, cook bacon until crisp. Stir in 1 tablespoon oil and onions. Cook until onions are soft. Stir in garlic, tomato paste, and thyme and cook until fragrant. Stir in flour and cook for 1 min. Whisk in 2 cups broth, scrapping up any browned bits; transfer to stock pot or other large pot.
2Stir remaining 3 cups broth, potatoes, carrots, celery, peppers and bay leaves. Bring to a boil and cook until vegetables are fork tender.
3Transfer chicken to cutting board and chop into bite size pieces. Discard bay leaves and place chicken in stock pot with the vegetables.
4microwave creamed corn until hot, about 3 mins. Add creamed corn and heavy cream to stock pot. Heat through 5 mins. Stir in basil, season with salt and pepper to taste and serve.

About Chicken and Corn Chowder

Main Ingredient: Chicken
Regional Style: American