Hearty Chicken Corn Chowder

Cassie *


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!

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★★★★★ 5 votes
6 - 8
25 Min
25 Min
Stove Top


12 oz
bacon, chopped
1 lb
boneless, skinless chicken breast, cut into 1 inch cubes - (or I cheated and used rotisserie chicken, chopped)
32 oz
frozen corn, evenly divided
1 medium
onion, chopped
1/4 c
red bell pepper, chopped
1/2 c
celery, chopped
3 Tbsp
3 c
half and half
2 c
heavy cream
1 lb
(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 Tbsp
(better than bouillion) chicken paste
1 tsp
fresh ground pepper
salt to taste
cheddar cheese for garnish ( optional )


1Puree 2 cups of frozen corn; set aside.
2In a large soup pot, cook bacon until crisp.
3Drain 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.
4Stir in flour. Cook for 1 - 2 minutes. Stir in half and half and heavy cream. Cook over medium heat, stirring constantly.
5Add pureed corn to the pot. Heat to boiling, stirring constantly for 1 minute.

Stir in pepper, bouillon paste, potatoes and remaining corn.
6Heat 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.

About this Recipe

Main Ingredient: Dairy
Regional Style: American