Creamy Chicken Corn Chowder is thick, creamy, and the ultimate comfort food. This dish is made with tender chicken, chunky potatoes, and sweet corn kernels. So grab a large pot or dutch oven, and let's get busy.
Course Main Course
Cuisine American
Keyword Creamy Chicken Corn Chowder
Prep Time 15 minutesminutes
Cook Time 40 minutesminutes
Servings 12servings
Author Gina Abernathy
Ingredients
8slicesbaconcooked, and crumbled
¼cupbutter
1mediumoniondiced
3stalkscelerychopped
1bell pepperred or green, diced
1jalapenodiced, seeds removed
1tablespoonsgarlicminced
¼cupall purpose flour
1teaspoonsalt and pepper
¾teaspoon paprika
4cupschicken broth (32 oz.)
1cupwater
1poundYukon Gold or Red potatoes (not peeled), or 2 large Russet potatoes (peeled)cubed, cut into 1" pieces
2cupscooked chickendiced
16 oz.packagefrozen corn
1½cupshalf and half
2cupsmilk
2cupscheddar cheeseshredded
Optional: green onions, sliced jalapenos
Instructions
Cook bacon until crisp, remove, and place on a paper towel-lined plate. Set aside. Allow bacon to cool, then crumble or chop it into small pieces. Save ¼ cup of the bacon fat.
Add butter to the bacon fat and melt.
Add onion, celery, bell pepper, and jalapeno. Cook until veggies are nice and soft. About 10 minutes. Stirring often.
Add minced garlic and cook for 1 minute.
Add flour and stir until completely absorbed. Add spices.
Drizzle chicken broth into the pan slowly while stirring and mixing. Add water.
Add potatoes, chicken, and corn.
Bring to a boil and then reduce to a medium simmer. Cook until potatoes are fork-tender - about 20-25 minutes.
Add half and half, milk, and cheese. Bring it back to a simmer and cook for about 5 more minutes.