Creamy chicken-corn chowder

Creamy Chicken-corn Chowder Recipe

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sherry monfils


Perfect for these cooler nights. I got this recipe from my dad, and tweaked it a bit. I serve these w/ corn muffins.


★★★★★ 1 vote

15 Min
20 Min


  • 8 slice
    bacon, chopped
  • 1 pt
    boneless, skinless chicken breast, cut into bite-size pieces.
  • 1-1/2 c
    chopped red bell pepper.
  • 1 c
    chopped onion.
  • 2 tsp
    minced garlic
  • 1/3 c
  • 6 c
    reduced-sodium chicken broth
  • 2 large
    red potatoes, diced.
  • 2 c
    frozen corn kernels
  • 1-1/2 c
    light cream
  • 1/2 tsp
    cayenne pepper
  • 2
    bay leaves

How to Make Creamy chicken-corn chowder


  1. In a 6-quart dutch oven, cook bacon until crisp, remove from pot. Reserve 1 tbsp drippings. Add chicken to drippings in pot. Sprinkle w/ salt and pepper. Stir over med-high heat until no longer pink. Remove chicken from pot. Add red bell pepper & onion to pot. Cook, stirring until tender. Add garlic, cook until fragrant. Stir in flour, cook 1 min. Add broth, stir well. Add potatoes, bring to a boil. Reduce heat and cook 10 min, or until potatoes are just tender. Stir occasionally. Stir in chicken, corn, cream, cayenne pepper, and bay leaves. Simmer, uncovered for 15 min. Discard bay leaves. Stir in bacon.

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