Hearty Chicken Corn Chowder

Name: Hearty Chicken Corn Chowder
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 6 - 8
Cuisine: American
Ingredients: 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 flour; 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 )

By Cassie *
@1lovetocook1x

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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Rating:

★★★★★ 5 votes5

Comments:

36 Comments

Serves:

6 - 8

Prep:

25 Min

Cook:

25 Min

Method:

Stove Top

Ingredients

Add to Grocery List

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

flour
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

Step-by-Step

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

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