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.

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30 Min
1 Hr 30 Min
Stove Top


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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

How to Make Chicken and Corn Chowder


  • 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.

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About Chicken and Corn Chowder

Main Ingredient: Chicken
Regional Style: American

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