Chicken and Corn Chowder Recipe -
Chicken and Corn Chowder Recipe
  • READY IN 35 mins

Chicken and Corn Chowder

Recipe by  

"A quick but hearty corn chowder gets flavor and color from two kinds of corn, bell peppers, bacon, and Cheddar cheese."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    15 mins

    35 mins


  1. Cook bacon in a large pot over medium heat until browned and crisp; drain on paper towels and crumble when cool enough to handle. Reserve 2 tablespoons bacon drippings.
  2. Saute chicken, onion, bell pepper and garlic in hot bacon drippings; cook 3 to 5 minutes until chicken is no longer pink and onion begins to soften. Add chicken broth, frozen corn and cream-style corn. Combine corn starch with milk and stir into soup.
  3. Heat to boiling over medium heat, stirring constantly; reduce heat and simmer 15 minutes. Add salt, pepper and cheese; stir until cheese is melted.
  4. Ladle soup into bowls; sprinkle bacon over individual servings.
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Reviews More Reviews

Most Helpful Positive Review
Sep 02, 2009

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.

Most Helpful Critical Review
Oct 17, 2012

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.


89 Ratings

Oct 07, 2009

This was amazing! I made the recipe as given with the addition of potatoes and it was wonderful comfort food!

Sep 29, 2009

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!

Nov 09, 2009

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!

Nov 16, 2009

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!

Oct 13, 2009

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 :)

Oct 13, 2009

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!


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  • Calories
  • 370 kcal
  • 19%
  • Carbohydrates
  • 30.8 g
  • 10%
  • Cholesterol
  • 79 mg
  • 26%
  • Fat
  • 16.1 g
  • 25%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 27.3 g
  • 55%
  • Sodium
  • 1463 mg
  • 59%

* Percent Daily Values are based on a 2,000 calorie diet.

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