Creamy Chicken Corn Chowder
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.
Servings: 8 servings
Ingredients
- 3 cup cooked chicken breast (cooked and shredded)
- 8 slices cooked bacon (cooked and crumbled)
- 1/4 cup unsalted butter
- 1 cup red bell pepper (diced)
- 1 cup onion (diced)
- 2 teaspoon minced garlic
- 1/3 cup all-purpose flour
- 6 cups chicken broth
- 3 red potatoes (peeled and chopped)
- 4 oz green chilies
- 30 1/2 oz corn (two 15.25 oz cans)
- 1 teaspoon thyme
- 1 pinch cayenne pepper (optional, add to taste)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 cups half and half
- green onion (optional, diced for serving)
Instructions
- 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.
Nutrition
Serving: 1cup | Calories: 257kcal | Carbohydrates: 33g | Protein: 14g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 41mg | Sodium: 933mg | Potassium: 893mg | Fiber: 3g | Sugar: 5g | Vitamin A: 845IU | Vitamin C: 50.4mg | Calcium: 74mg | Iron: 1.9mg