Be sure to try my Chicken Taco Soup and Chicken and Wild Rice recipes next!
Chicken Corn Chowder
This Chicken Corn Chowder is out of this world delicious, it’s definitely earned a spot on our favorites list! Cooking up some crispy bacon in the soup pot gets things off to a super flavorful start, and the drippings from the bacon are used to make a flavorful roux which thickens this chowder up nicely. The combination of seasonings puts it over the top, along with a combination of jalapeno and red bell peppers, juicy chicken, golden potatoes, sweet corn, and a garnish of green onions and chopped bacon. My favorite part is that it’s not too rich– it’s just right. I can’t wait for you to try it! Don’t miss my PRO TIPS below!
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Cook the bacon and set aside. Soften onions, jalapeno peppers, red bell peppers, and garlic in reserved bacon drippings and butter. Add flour to make a roux.
Add chicken broth, hot sauce, Worcestershire sauce, seasonings, half and half, and a bay leaf. Bring to a boil, reduce to a simmer.
Add chicken and simmer gently until cooked through. Remove and let rest. Add potatoes and cook until fork tender, 20-25 minutes.
Add diced chicken and corn. Add cheese, (optional). Garnish with green onions and chopped bacon! Serve with Cheddar Bay Biscuits!
Storage
Refrigerate for up to 3 days or freeze for up to 3 months. Note the consistency is thinner when reheated, but it still tastes great!
Try These Next
Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
4.5 Quart Dutch Oven– This is the one I use that’s pictured in this recipe. Box Cheese Grater– Freshly shredded cheese melts and tastes much better than packaged shredded cheese. Better Than Bouillon– This is what I always use for broth in my recipes. It takes very little space and makes it easy to measure out customized amounts of broth. Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer. Pinch Bowls– For measuring seasonings, etc. ahead of time. Soup Ladle 16 oz. storage containers. I use these to store/freeze my soups. They have 8 oz. sizes as well. They’re stackable, leak proof, and dishwasher/microwave safe.
