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Creamy Chicken Corn Chowder

Creamy Chicken Corn Chowder

Jennie Duncan
3 from 2 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine American
Servings 8 servings
Calories 257 kcal


  • 2 cup chicken breast (cooked and shredded)
  • ½ cup bacon (cooked and crumbled)
  • ¼ cup unsalted butter
  • 1 cup red bell pepper (diced)
  • 1 cup onion (diced)
  • 1 teaspoon minced garlic
  • ½ cup all-purpose flour
  • 6 cups chicken broth
  • 3 red potatoes (diced)
  • 4 oz green chilies
  • 12 oz corn
  • 1 teaspoon thyme
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 ½ cups half and half


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


Serving: 1cupCalories: 257kcalCarbohydrates: 33gProtein: 14gFat: 8gSaturated Fat: 3gCholesterol: 41mgSodium: 933mgPotassium: 893mgFiber: 3gSugar: 5gVitamin A: 845IUVitamin C: 50.4mgCalcium: 74mgIron: 1.9mg
Keyword Creamy Chicken Corn Chowder, potato soup, soup
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