The Ultimate Chicken Corn Chowder…sooo tasty!

The Ultimate Chicken Corn Chowder…sooo tasty!


I already have a chicken corn chowder recipe that I use and it’s great, but I have to admit, this one knocks your taste buds outta the park! I was hesitant about adding all the spices, thinking they would be overpowering but after two huge bowls accompanied by garlic bread sticks, I was in love! Add the crispy bacon as a garnish on top and you’ll be a fan too. (Please don’t judge me for how much bacon I used as a topping in the photo below. ha ha)

sooo tasty!
  • 5 strips of bacon (drippings reserved)
  • 4 cups chicken broth
  • 1 tsp hot sauce (I did not use this)
  • 1 tsp Worcestershire sauce
  • 1 small yellow onion, diced
  • 2 Tbsp butter
  • 1-2 jalapeno peppers, diced (I did not use)
  • 3/4 red bell pepper, diced
  • 3 cloves of garlic (I used one)
  • 1/3 cup flour
  • 2 cups half and half
  • 1 bay leaf
  • 1 lb boneless/skinless chicken breast or 2 cups leftover rotisserie chicken
  • salt/pepper to taste
  • 1 lb. yukon gold potatoes, diced
  • 1 15 oz. can sweet kernel corn, drained. (I used 3 fresh corn cobs – I sliced off the niblets)
  • Seasonings: Use 1/2 tsp EACH of: oregano, paprika, mustard powder, chili powder, cumin.
  • one pinch of cayenne pepper (I did not use)

Fry up the bacon, set aside and chop once it’s cooled. While the bacon cooks, combine the chicken broth, hot sauce (if using), Worcestershire sauce and seasonings in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning. Do not cut potatoes until ready to use unless you put them in a bowl of cold water while waiting.

Leave 2 Tbsp of bacon drippings in the pot. Add the onions and soften over medium heat for 3 minutes. Add the butter, jalapeno peppers (if using), red bell pepper and garlic. Soften for 3 more minutes. Add the flour and cook for 2 minutes, until it begins to brown.

Add the chicken broth mixture, from Step 2, in small splashes, stirring continuously. Add the half and half in the same manner. Add the bay leaf. Bring to a boil, then reduce to a simmer.

Cut the chicken in half lengthwise and season each side with salt and pepper. Add it to the chowder and bubble very gently, uncovered, until the chicken is cooked through, 15-20 minutes. (Do this gently or the chicken will be tough). Remove and let rest.

Add the diced potatoes and simmer uncovered until fork tender, another 20-25 minutes or so.

Dice the chicken and add it to chowder along with the corn. Let it heat through for 1-2 minutes, then reduce heat to low. The longer this simmers, the thicker it gets.

Gradually stir in the cheese until melted. Remove the bay leaf. Garnish with bacon and green onions.


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