Chicken and Corn Chowder

A creamy and comforting soup recipe loaded with shredded chicken, potatoes, bacon, corn and flavorful spices. This one-pot chicken and corn chowder is easy, hearty and super delicious!

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings:

Ingredients

6-12 strips bacon , reserve some for top
1 Tablespoon butter
1/2 cup chopped onion
1 red bell pepper , chopped
2 Tablespoons all-purpose flour
3 cups chicken broth
3 russet potatoes , peeled and cut into bite-sized pieces
2 cups frozen corn
1 1/2 teaspoons Kosher salt
1/4 ground black pepper , more to taste
1/8 teaspoon ground nutmeg
1 to 1 1/2 cups whole milk or half and half , warmed
2 cups rotisserie chicken , shredded

Optional toppings: Shredded cheese and sliced green onions

Instructions

Cut the bacon into 1/2" pieces. Cook the bacon in a large pot over medium-high heat. Once cooked, remove and place on a plate lined with paper towels. Leave about 1/2 Tablespoon of grease in the pan.
Add the butter to the pan with the onions and bell pepper. Cook for 3 minutes then stir in the flour. Slowly stir in the chicken broth. Add in the potatoes, corn, salt, pepper and nutmeg. Bring to a light boil and simmer for about 20 minutes, or until the potatoes are fork tender.
Add the milk into the soup with the chicken and simmer until it has begin to thicken. Add more if desired. Stir in bacon crumbles (reserving some for the top). Remove from heat and season with salt and pepper, to taste.
Ladle soup into bowls. Serve with cheese, bacon crumbles and green onions if desired.

Notes

Creamy: To make it creamier, use the full amount of heavy cream.

Storage: This chowder will stay fresh in the refrigerator in a covered container for about 3-4 days.

Nutrition

Author: Jamielyn Nye