hearty chicken corn chowder

Name: Hearty Chicken Corn Chowder
Prep time: 25 min
Cook time: 25 min
Yield: 6
Cuisine: American
Ingredients: 12 ounce(s) bacon, chopped; 1 pound(s) boneless, skinless chicken breast, cut into 1 inch cubes - (or I cheated and used rotisserie chicken, chopped); 32 ounce(s) frozen corn, evenly divided; 1 medium onion, chopped; 1/4 cup(s) red bell pepper, chopped; 1/2 cup(s) celery, chopped; 3 tablespoon(s) flour; 3 cup(s) half and half; 2 cup(s) heavy cream; 1 pound(s) (about 3 medium red potatoes boiled whole, till tender, but not mushy - cubed or 1 can (16 oz) tiny whole potatoes, drained and diced; 1 1/2 - 2 tablespoon(s) (better than bouillion) chicken paste; 1 teaspoon(s) fresh ground pepper; - salt to taste; - cheddar cheese for garnish ( optional )

(5 RATINGS)

432 Pinches 9 Photos

CJ *

Somewhere, PA

Updated on Nov 4, 2013

This is my daughters favorite soup...there is nothing better on a chilly evening, than a bowl of home made soup...it doesn't get better than this!! This soup to me is the ultimate comfort food...it's a rich, creamy, flavorful soup... sure to warm you up...enjoy! My photos

Rate

prep time 25 Min

cook time 25 Min

method Stove Top

yield 6 - 8

Ingredients

12 ounces bacon, chopped
1 pound boneless, skinless chicken breast, cut into 1 inch cubes - (or I cheated and used rotisserie chicken, chopped)
32 ounces frozen corn, evenly divided
1 medium onion, chopped
1/4 cup red bell pepper, chopped
1/2 cup celery, chopped
3 tablespoons flour
3 cups half and half
2 cups heavy cream
1 pound (about 3 medium red potatoes boiled whole, till tender, but not mushy - cubed or 1 can (16 oz) tiny whole potatoes, drained and diced
1 1/2 - 2 tablespoons (better than bouillion) chicken paste
1 teaspoon fresh ground pepper
- salt to taste
- cheddar cheese for garnish ( optional )

How To Make hearty chicken corn chowder

Step 1

Puree 2 cups of frozen corn; set aside.

Step 2

In a large soup pot, cook bacon until crisp.
Step 3

Drain fat, leaving 2 tablespoons in the pan. Add chicken and cook over medium heat until no longer pink, about 6 minutes. (If using rotisserie chicken, skip this part.) Add onion, celery and peppers and saute for 2 minutes or until tender.
Step 4

Stir in flour. Cook for 1 - 2 minutes. Stir in half and half and heavy cream. Cook over medium heat, stirring constantly.
Step 5

Add pureed corn to the pot. Heat to boiling, stirring constantly for 1 minute. Stir in pepper, bouillon paste, potatoes and remaining corn.
Step 6

Heat through. Stir in bacon. (I leave the bacon to use as a garnish, so it stays crisp - you can add it to the pot if you prefer. ) Serve immediately.
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