Creamy Chicken Corn Chowder

5 from 4 votes

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.

Prep Time15

Cook Time40

Course: Main Course

Cuisine: American

Servings: servings

Calories: 329kcal

Author: Gina Abernathy

Ingredients

8 slices bacon cooked, and crumbled
¼ cup butter
1 medium onion diced
3 stalks celery chopped
1 bell pepper red or green, diced
1 jalapeno diced, seeds removed
1 tablespoons garlic minced
¼ cup all purpose flour
1 teaspoon salt and pepper
¾ teaspoon paprika
4 cups chicken broth (32 oz.)
1 cup water
1 pound Yukon Gold or Red potatoes (not peeled), or 2 large Russet potatoes (peeled) cubed, cut into 1" pieces
2 cups cooked chicken diced
16 oz. package frozen corn
1½ cups half and half
2 cups milk
2 cups cheddar cheese shredded
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.
Serve with crumbled bacon over the top.

Notes

Serve with: cornbread, crackers, or corn chips

Nutrition