Potato, Chicken and Corn Chowder

Vicki H


Over time, I made this into a chowder from my Potato Soup recipe. We like this version a lot, because it is very comforting, hardy.

Hope you try it!


★★★★★ 2 votes

25 Min
30 Min


  • 5 slice
    bacon (pork or turkey) cooked crisp & crumbled
  • 1/2 med
    yellow onion (chopped)
  • 1
    stalk celery (chopped with leaves)
  • 1 1/2 c
    chicken broth (homemade or canned)
  • 3 medium
    potatoes (white or russet) - cubed
  • 2 c
    milk (whole or 2%) * divided
  • 2 Tbsp
  • 1 - 15oz can(s)
    whole kernnel corn (drained)
  • 1 pinch
    dried basil
  • 2 Tbsp

  • 1 c
    white chunk chicken - fresh cooked or canned

How to Make Potato, Chicken and Corn Chowder


  1. Saute onion and celery in bacon drippings for 3 minutes.
  2. Add chicken broth and cubed potatoes

    cook til potatoes are tender (about 10 minutes)
  3. Add "1-1/2" cups of Milk (save 1/2 c milk for flour mixture).

    Cook on med/low heat until bubbly.
  4. Add the flour to the 1/2 cup cold milk. Mix to blend, or shake in a jar to get lumps out. Add this slowly to your chowder and stir until broth is thickened.
  5. Add - corn, basil, and butter - stir.

    ***If adding canned chicken chunks - use the water that it's packed in, as it adds flavor to the chowder.

    The canned white meat chicken is actually very good for soup recipes.
  6. Serve - with crumbed bacon on top. Enjoy!

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