Real Recipes From Real Home Cooks ®

hearty chicken corn chowder

★★★★★ 5
a recipe by
Cassie *
Somewhere, PA

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

★★★★★ 5
serves 6 - 8
prep time 25 Min
cook time 25 Min
method Stove Top

Ingredients For hearty chicken corn chowder

  • 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 md
    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 )

How To Make hearty chicken corn chowder

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