Chicken and Corn Chowder

Chicken And Corn Chowder

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Shanna Carwile


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


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30 Min
1 Hr 30 Min
Stove Top


  • 2 slice
    bacon, minced
  • 4 tsp
    vegetable oil
  • 1
    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
  • 5
    carrots, chopped 1/2" pieces
  • 2
    bay leaves
  • 1 1/2
    chicken breast, boneless, skinless
  • 1
    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

How to Make Chicken and Corn Chowder


  1. Boil 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.
  2. Stir remaining 3 cups broth, potatoes, carrots, celery, peppers and bay leaves. Bring to a boil and cook until vegetables are fork tender.
  3. Transfer chicken to cutting board and chop into bite size pieces. Discard bay leaves and place chicken in stock pot with the vegetables.
  4. microwave 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.

Printable Recipe Card

About Chicken and Corn Chowder

Main Ingredient: Chicken
Regional Style: American

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