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Chicken Cheddar Chowder


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Chicken Cheddar Chowder 0 Picture


  • 2 bacon slices, uncooked, chopped
  • 1 lb boneless, skinless chicken breasts, cubed
  • 1 cup chopped onion
  • 1 cup diced bell pepper
  • 2 garlic cloves, minced
  • 4 1/2 cups chicken broth
  • 1 3/4 cups peeled, diced red potatoes
  • 2 1/4 cups fresh or frozen corn
  • 1/2 cup AP flour
  • 2 cups milk
  • 3/4 cup shredded cheddar cheese
  • 1/2 tsp salt
  • 1/4 tsp black pepper



Step 1

Cook bacon in Dutch oven over medium-high heat til crisp; remove from pan. Set aside.
Add chicken, onion, bell pepper, and garlic to pan; saute 5 minutes. Add broth and potatoes. Bring to a boil; cover, reduce heat and simmer 20 minutes or til potatoes are tender. Add corn; stir well.
Place flour in a bowl; gradually add milk, stirring with a whisk til blended; add to soup. Bring to a boil over medium-high heat. Reduce heat to medium and simmer 15 minutes or til thick; stirring frequently. Stir in cheddar, salt and pepper. Top with bacon.


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