Chicken and Corn Chowder

Chicken and Corn Chowder

65 Reviews 11 Pics
  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    35 m
Recipe by  Argo®

“A quick but hearty corn chowder gets flavor and color from two kinds of corn, bell peppers, bacon, and Cheddar cheese.”

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Adjust Servings

Original recipe yields 6 servings



  1. Cook bacon in a large pot over medium heat until browned and crisp; drain on paper towels and crumble when cool enough to handle. Reserve 2 tablespoons bacon drippings.
  2. Saute chicken, onion, bell pepper and garlic in hot bacon drippings; cook 3 to 5 minutes until chicken is no longer pink and onion begins to soften. Add chicken broth, frozen corn and cream-style corn. Combine corn starch with milk and stir into soup.
  3. Heat to boiling over medium heat, stirring constantly; reduce heat and simmer 15 minutes. Add salt, pepper and cheese; stir until cheese is melted.
  4. Ladle soup into bowls; sprinkle bacon over individual servings.

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Reviews (65)

Rate This Recipe
Sarah Jo

Sarah Jo

Quite simple and very filling. I did use red pepper and increased it to a full cup. I also used Cracker Barrel 2% sharp white cheddar. Sauteeing the chicken and vegetables in the bacon really added a good amount of flavor, so adding fresh ground pepper and a little sea salt was really all this soup needed. VERY GOOD and quite comforting. I did serve this with Ranch Oyster Crackers on the side. NOTE: For those of you who shop at Costco, the frozen Foster Farms chicken breasts work great for this. One package of two large breasts is the perfect amount.



This was amazing! I made the recipe as given with the addition of potatoes and it was wonderful comfort food!



We were in need of some comfort food and this fit the bill! The flavors go really well together. I added chopped celery just because we like it. It would be really good on a cold, rainy night! I'm looking forward to the leftovers for luch!

More Reviews

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Amount Per Serving (6 total)

  • Calories
  • 370 cal
  • 19%
  • Fat
  • 16.1 g
  • 25%
  • Carbs
  • 30.8 g
  • 10%
  • Protein
  • 27.3 g
  • 55%
  • Cholesterol
  • 79 mg
  • 26%
  • Sodium
  • 1463 mg
  • 59%

Based on a 2,000 calorie diet



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Mexican Chicken Corn Chowder


next recipe:

Corn and Chicken Chowder