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 )

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.

Printable Recipe Card

About Hearty Chicken Corn Chowder

Main Ingredient: Dairy
Regional Style: American

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