Creamy Chicken Corn Chowder

Creamy Chicken Corn Chowder

Course Main Course
Cuisine American
Keyword Creamy Chicken Corn Chowder, potato soup, soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 servings
Calories 257 kcal
Author Jennie Duncan


  • 2 cup chicken breast (cooked and shredded)
  • 1/2 cup bacon (cooked and crumbled)
  • 1/4 cup unsalted butter
  • 1 cup red bell pepper (diced)
  • 1 cup onion (diced)
  • 1 teaspoon minced garlic
  • 1/2 cup all-purpose flour
  • 6 cups chicken broth
  • 3 red potatoes (diced)
  • 4 oz green chilies
  • 12 oz corn
  • 1 teaspoon thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 cups half and half


  1. 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. 

  2. 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, diced red potatoes, green chilis, corn, and seasonings. Bring to a boil and then reduce to a simmer and allow to cook for 15-20 minutes or until potatoes are tender. 

  3. Remove from heat and mix in half and half. Mix together well then serve with cooked and crumbled bacon. 

Nutrition Facts
Creamy Chicken Corn Chowder
Amount Per Serving
Calories 257 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 3g15%
Cholesterol 41mg14%
Sodium 933mg39%
Potassium 893mg26%
Carbohydrates 33g11%
Fiber 3g12%
Sugar 5g6%
Protein 14g28%
Vitamin A 845IU17%
Vitamin C 50.4mg61%
Calcium 74mg7%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.