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Chicken and Corn Chowder

"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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35 m servings 370 cals
Original recipe yields 6 servings


  • Calories:
  • 370 kcal
  • 19%
  • Fat:
  • 16.1 g
  • 25%
  • Carbs:
  • 30.8g
  • 10%
  • Protein:
  • 27.3 g
  • 55%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 1463 mg
  • 59%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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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Read all reviews 67
  1. 89 Ratings

Most helpful positive review

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 ad...

Most helpful critical review

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.

Most helpful
Most positive
Least positive

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 ad...

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...

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...

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 a...

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 ...

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 m...

I felt like this recipe was missing something but my husband thought it was delicious. So all in all I guess it is okay haha

My family absolutely loves this chowder! I used fresh corn cut straight from the cob, which gives it a nice, crisp crunch. I served this in Italian Bread Bowls also found on this site, which m...