Recipe by Argo®
"A quick but hearty corn chowder gets flavor and color from two kinds of corn, bell peppers, bacon, and Cheddar cheese."
Watch video tips and tricks
boneless, skinless chicken breasts, cut in bite size pieces
chopped bell pepper (any color)
garlic clove, minced
1 1/2 cups
frozen whole kernel corn
1 (14.75 ounce) can
Argo® Corn Starch
Spice Islands® Fine Grind Black Pepper
1 1/2 cups
shredded Cheddar cheese
Quite simple and very filling. I did use red pepper and increased it to a full cup. I also used Cracker Barrel 2% sharp white cheddar. Sauteeing the chicken and vegetables in the bacon really added a good amount of flavor, so adding fresh ground pepper and a little sea salt was really all this soup needed. VERY GOOD and quite comforting. I did serve this with Ranch Oyster Crackers on the side. NOTE: For those of you who shop at Costco, the frozen Foster Farms chicken breasts work great for this. One package of two large breasts is the perfect amount.
I thought this recipe was just okay. I thought the taste of the creamed corn really overpowered the flavor of this soup. Also the soup was on the thin side of being a chowder.
This was amazing! I made the recipe as given with the addition of potatoes and it was wonderful comfort food!
We were in need of some comfort food and this fit the bill! The flavors go really well together. I added chopped celery just because we like it. It would be really good on a cold, rainy night! I'm looking forward to the leftovers for luch!
YUM! I followed the recipe exactly on this except that I added 4 small red potatoes (peeled and cubed) and added a little more garlic. My boyfriend loved it and so did I. We ate it with rolls which went perfect. I am a novice at cooking and found the recipe easy to follow. Leftovers warm up just as tasty!
was a really easy recipe to make and to adjust. I used fresh corn and added potatoes and chicken. Also, I used leftover ham lunchmeat instead of bacon and it was fabulous! I took it to work and everyone loved it. Make a large batch so I ended up freezing leftovers for future lunches!
It was delicious ! I made very little adjustments, I did add a small dallop of sourcream w/the bacon for garnish - but the soup made itself. Oh, and since I only had skim milk, I used 3/4 skim and 1/4 half and half (I typically do this if a recipe calls for milk) - other than that, I didn't over think it, family loved it :)
Great hearty fall soup! I used both the bacon grease and the drippings from the pan to intensify the flavor. The flavor turned out great, but it did nothing for the presentation (made it a bit muddy looking.) I also added sliced carrots to use them up which tasted good, but again, messed with the persentation! (Orange circles just don't look as pretty in this soup.) Note: when changing the yield, always double check the calculated measurements! I doubled this recipe and it called for 64 cups of corn starch, haha!
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken and Corn Chowder
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 145
Get recipes that work for your busiest days.
Get cheer-worthy chili, ribs, dips, snacks, and treats.
Now you can try Menu Planner free. Start your 30-day trial today.
See how to make a delicious Creole-style chowder.
Satisfy a big hungry crew with this hearty firehouse chicken and sausage stew.
Watch Chef John make a simple, soothing chicken noodle soup.