Creamy Chicken and Corn Chowder

By Thom7747

Ingredients

• 1 lb boneless skinless chicken breast, cooked and shredded (3 cups)
• 8 slices bacon, cooked and crumbled*
• 1/4 cup butter, diced into 1 Tbsp pieces
• 1 large red bell pepper, diced (1 1/2 cups)
• 1 medium yellow onion, diced (1 1/4 cups)
• 1 - 2 jalapenos, seeded for less heat if desired, finely chopped
• 4 cloves garlic, minced
• 1/3 cup all-purpose flour
• 6 cups low-sodium chicken broth
• 3 medium russet potatoes, peeled and diced slightly less than 1/2-inch thick (3 cups)
• 2 bay leaves
• Salt and freshly ground black pepper, to taste
• 2 1/2 cups fresh or frozen corn
• 1 1/2 cups half and half
• Green onions and seeded, finely chopped jalapenos (optional), for serving

Details

Servings 7
Preparation time 15mins
Cooking time 45mins
Adapted from cookingclassy.com

Preparation

Step 1

Directions

In a large pot, melt butter over medium heat. Add red bell pepper, onions, jalapenos and saute until tender, about 3 minutes. Add garlic and cook 30 seconds longer. Stir in flour, and cook 2 minutes stirring constantly. While stirring, slowly add in chicken broth and whisk until well blended.

Add potatoes, bay leaves and season with salt and pepper to taste. Bring mixture to a boil stirring frequently, then reduce heat to medium-low and cook, uncovered, 10 minutes or just until potatoes are tender, stirring occasionally.

Add in cooked chicken, corn and half and half and simmer, uncovered 10 - 15 minutes longer, stirring occasionally. Serve warm topped bacon, green onions, and optional jalapeno peppers.

: A big bowl of this during a rainy day sounds like the perfect day, can’t wait to make it then!

Shelly: I love soup too! I make a corn chowder, never thought of adding chicken. :) Must do!

Jo Takiari: I would love to make this, am from Australia. ..what is half and half?

Melanie: I LOVE Soup/Chowders I can’t wait to make this one!! I’m sure my family will LOVE IT!!

: I make this every summer when the fresh corn is out. My family can’t get enough of it.

: Just made this and it is absolutely DELISH!!!!! Only thing I did differently was added the bacon to the chowder instead of topping it with bacon. Great recipe and can’t wait to make it again! YumYumYum!

Jan L.: I made this soup today (September 1). I love to try different soups in the fall. This one is very good. The family all gave it thumbs up. Will definately make again.

Judy: I’m a soup lover too, especially in the winter & this one sounds really promising. The bacon picture below the recipe makes me wonder if it wouldn’t be even better with bacon added.

One thing though, if you cook the potatoes until they’re just done & then cook them another 10 to 15 minutes after the other stuff is added in, wouldn’t the additional cooking time turn them to mush?

: You can adjust that according to your taste, it doesn’t turn them to mush but they should be very soft by the end of cooking (which is what I prefer with soup in potatoes). You could cook until almost tender if you want then simmer 10 more. I hope you love this soup Judy!

RUBY L BROWN: Nice soup. Please add me to your email list to follow you. Thank you, RUBY L BROWN

I_Fortuna: I really recommend that you add the cream or half n half once you have ladled the soup into heated bowls. Dairy will tend to separate if the heat goes too high and the soup will not be creamy. I know it says simmer but how often do we get distracted and the soup boils or other food burns. Yes, cream can take higher heat than milk but trust me, this works best and tastes better.

I make this soup all the time, it is family favorite.

Lissa: This recipe sounds absolutely delicious!!!! I have someone in my family that must eat gluten free foods. What can I use in place of the flour in this recipe?

Sarah: Made this the other night! It is fabulous! We topped it with a bit of shredded cheddar and some extra black pepper. Can’t wait to make it again!

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