Chicken and Corn Chowder

Brimming with plenty of comfort food goodness, this creamy chicken corn chowder soup has a big flavor and will keep you warm during chilly winter days.

Prep Time20

Cook Time2

Total Time2 20

Course: Soup

Cuisine: American

Keyword: Chicken Corn Chowder Recipe

Servings:

Calories: 321kcal

Ingredients

6 ounces center-cut hickory smoked bacon, diced
2 tablespoons unsalted butter
2 large boneless skinless chicken breasts, diced into 1-inch pieces (approximately 1 to 1¼ pounds)
4 cups russet potatoes, peeled and diced (approximately ¾ to 1 inch)
1 cup carrots, small diced
1 cup yellow onion, small diced
1 cup celery stalks, small diced
15.25 ounces southwest corn with poblano & red peppers, drained
1 tablespoon fresh parsley chopped
2 teaspoons garlic, minced
2 teaspoons seasoned salt
½ teaspoon black pepper
32 ounces chicken stock
10.5 ounces cream of potato soup
¾ cup heavy cream

Garnish

Reserved cooked bacon pieces
Chopped green onions, or chopped fresh parsley

Instructions

In a large stock pot on medium heat, cook the diced bacon until the fat has rendered and the bacon is crispy. This will take 8 to 10 minutes.
Using a slotted spoon, remove the bacon to a paper towel-lined paper plate. Pour off all but two tablespoons of the bacon grease into the pot. You will save the cooked bacon for the garnish.
To the stock pot with the bacon grease, add the unsalted butter, diced chicken, diced russet potatoes, diced carrots, diced yellow onion, diced celery, drained southwest corn, chopped parsley, minced garlic, seasoned salt, and black pepper.
To the stock pot of chicken and vegetables, add the chicken stock. Stir and bring the liquid to a boil.
Once the chicken stock has come to a boil, add the lid, reduce the heat to low, and simmer for 1½ to 2 hours or until all your vegetables are fork tender. Be sure to stir your chowder every so often to ensure that all the ingredients are cooking evenly.
Remove the lid and stir in the can of cream of potato soup and heavy cream. Allow the chicken corn chowder to simmer for an additional 15 minutes to thicken the soup.
Garnish each serving with a sprinkle of the reserved cooked bacon pieces and a sprinkle of chopped green onions or fresh chopped parsley.

Notes

If you want to use pre-cooked rotisserie chicken in this recipe, you will need to wait to add it at the last 15 minutes of cooking time.
Once you add the can of cream of potato soup and heavy cream, you will want to taste your chicken corn chowder to see if it needs additional salt and black pepper. The saltiness of your chowder will depend on the saltiness of the chicken stock you use, as all brands are not created equal with the amounts of salt in them.

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