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Chicken-and-Corn-Chowder-Recipe

Chicken and Corn Chowder

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This Chicken and Corn Chowder is a hearty, flavorful dish featuring tender chicken, sweet corn, and creamy cheddar cheese. It’s easy to make and perfect for quick dinners or comforting meals.

  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 6 slices bacon chopped
  • 1 1/2 pounds boneless skinless chicken breasts, cut into bite-size pieces
  • 1 small yellow onion diced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 1 1/2 pounds potatoes cut into 1/2-inch cubes
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 12 ounce bag frozen corn
  • 1 1/2 cups heavy cream
  • 1 1/2 cups shredded sharp cheddar cheese
  • 2 tablespoons chopped green onions or chives optional

Instructions

  1. In a large Dutch oven or soup pot, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon, leaving about 2 tablespoons of grease in the pot.
  2. Cook the chicken in the same pot for 6 to 8 minutes or until cooked through. Transfer to a plate and set aside.
  3. Add the onion to the pot and cook for 3 to 4 minutes until softened. Sprinkle flour over the onions and cook for 1 minute, stirring constantly.
  4. Gradually pour in the chicken broth while stirring. Then add the potatoes, garlic powder, salt, pepper, smoked paprika, and thyme. Bring to a gentle boil, reduce the heat, and simmer for 12 to 15 minutes until the potatoes are nearly tender.
  5. Return the chicken to the pot and add the corn. Simmer for another 5 minutes until everything is heated through and potatoes are tender.
  6. Lower the heat and stir in the heavy cream. Cook for 2 to 3 minutes until warmed through but not boiling.
  7. Remove from heat and stir in the cheddar cheese until smooth. Mix in half of the cooked bacon.
  8. Serve topped with the remaining bacon and optionally garnish with chives or green onions.

Last Step:

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Notes

For a thicker chowder, add more flour to the onions when cooking.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.

  • Author: dani
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 490
  • Sugar: 5g
  • Sodium: 1040mg
  • Fat: 30g
  • Saturated Fat: 17g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 3g
  • Protein: 23g
  • Cholesterol: 90mg

Find it online: https://www.cookingrecipestasty.com/chicken-and-corn-chowder/