Loaded with chicken, bacon, corn, and potatoes this Creamy Chicken Corn Chowder is one of my favorites. I love a good chowder and this recipe along with my recipe for Cheesy Vegetable Chowder is a must-try. This hearty meal will be great on those chilly nights.
I love a good soup recipe. This Creamy Chicken Corn Chowder is loaded with flavor and full of chicken and veggies.
I finish it off with a cooked and crumbled bacon and served it with mini cornbread muffins. I'll be having this for dinner this week along with a few more of my favorite soup recipes.
How to make Chicken Corn Chowder:
In a large pot start by sauteing your peppers, onion, and garlic. Then you will add your flour and chicken broth.
Add everything else and mix it well. Bring to a boil, and then simmer for 30 minutes. Serve topped with some chopped bacon and green onions!
- Chicken - that has been cooked and then shredded. This is perfect for a rotisserie chicken.
- Bacon Slices - Go ahead and cook and crumble all your bacon also.
- Butter - I used unsalted butter.
- Bell Pepper and Onion - dice up these veggies to the size you would want.
- Minced Garlic - fresh or jarred garlic works for this recipe.
- All-Purpose Flour
- Chicken Broth
- Red Potatoes - washed, peeled, and chopped. You can also use other potatoes you have.
- Green Chilies
- Corn - I use canned but you can use frozen or fresh as well.
- Seasoning - I used thyme, a pinch of cayenne pepper, salt, and pepper
- Half and Half - half and half is just half milk and half cream.
- Green Onion - optional for serving, diced.
Step One - In a large soup pot melt butter. Add in bell peppers and onions and sauté for 2-3 minutes until tender. Add in minced garlic for the last 30 seconds.
Step Two - Whisk in flour and once dissolved slowly whisk in chicken broth.
Once all the chicken broth is in the soup add in cooked and shredded chicken, red potatoes, green chilis, corn, and seasonings.
Bring to a boil and then reduce to a simmer and allow to cook for 30 minutes or until potatoes are tender.
Step Three - Remove from heat and mix in half and half. Mix together well then serve with cooked and crumbled bacon.
- Cooked and Shredded Chicken: For this recipe, I used chicken that was already cooked and shredded. When cooking with a recipe that calls for cooked chicken, I like using my All-Purpose Slow Cooker Chicken. I can cook this during the day and it's ready by dinner time. I also like cooking enough for two or three recipes. This way I only have to cook it once.
- Cooked Bacon: I love cooking my bacon in the oven. No mess and it can be cooking while you are starting your soup. To learn how to cook your bacon in the oven check out my recipe for The Perfect Oven Baked Bacon.
- Rotisserie Chicken: You can use a rotisserie chicken for this recipe. I typically will by a plain one. Sometimes grocery stores will sell seasoned and flavored rotisserie chicken, and that could affect with the flavors of the soup a little.
What is the difference between a Chowder and a Soup?
Soup is one of my favorite things to make and eat. My husband prefers chowders. What really is the difference between the two though? Soup is typically thinner and lighter than a chowder.
Chowders are hearty and thick, full of chunky veggies and potatoes and meats. I have a tendency to use an immersion blender on soups as I like them thinner.
Soups also have a more broth-like liquid in them, when a chowder has a thickened broth for the liquid.
Try some of my other favorite Chowders and Soups:
Cheesy Vegetable Chowder - Loaded with cheesy potatoes and vegetables this Cheesy Vegetable Chowder is going to hit the spot! It's simple to make and taste amazing, make sure you add this one to your menu plan.
Slow Cooker Creamy Chicken Tortellini Soup - Nothing is better on a cold day like a big bowl of warm soup. This Slow Cooker Creamy Chicken Tortellini Soup hits the spot on a cold and rainy day.
Beef and Macaroni Soup - This Beef and Macaroni Soup is so easy to make and done in 30 minutes or less. It's one of my all-time favorite soup recipes and one that the entire family will love.
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Creamy Chicken Corn Chowder
- 3 cup cooked chicken breast (cooked and shredded)
- 8 slices cooked bacon (cooked and crumbled)
- ¼ cup unsalted butter
- 1 cup red bell pepper (diced)
- 1 cup onion (diced)
- 2 teaspoon minced garlic
- ⅓ cup all-purpose flour
- 6 cups chicken broth
- 3 red potatoes (peeled and chopped)
- 4 oz green chilies
- 30 ½ oz corn (two 15.25 oz cans)
- 1 teaspoon thyme
- 1 pinch cayenne pepper (optional, add to taste)
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 ½ cups half and half
- green onion (optional, diced for serving)
- In a large soup pot melt butter. Add in bell peppers and onions and saute for 2-3 minutes until tender. Add in minced garlic for the last 30 seconds.
- Whisk in flour and once dissolved slowly whisk in chicken broth. Once all the chicken broth is in the soup add in cooked and shredded chicken, red potatoes, green chilis, corn, and seasonings. Bring to a boil and then reduce to a simmer and allow to cook for 30 minutes or until potatoes are tender.
- Remove from heat and mix in half and half. Mix together well then serve with cooked and crumbled bacon.