Our chicken corn chowder recipe is one of the easiest comfort food recipes you can make! It is also absolutely amazing and can be made in one pot. Talk about bonus points for easy clean up too!
One of my favorite things about fall is all of the different soup recipes. This one is always top on my list and actually finds its way back on the menu a few times. Oops!
I love to make it often because it has become a favorite family dinner recipe, that I know is super simple to make and the flavor does not disappoint!
Ingredient Notes
- Cooked bacon strips
- Onion
- Red bell pepper
- Russet potatoes
- Flour
- Chicken broth
- Milk
- Frozen corn
- Dried parsley flakes
- Dried thyme
- Green chilies
- Cooked chicken
- Salt
- Pepper
How To Make Chicken Corn Chowder Recipe:
- Get out your large pot, dice up your onion and red bell pepper and put it in the pot.
- Then wash, peel, and cube the russet potatoes and add them into the large pot.
- Crumble up your cooked bacon and put it in the pot.
- Next, add in the flour, milk, and chicken broth to the pan.
- Now, place the frozen corn, dried parsley, thyme, green chilies, shredded chicken, salt, and pepper in the stock pot.
- Once all of that is in there, give the ingredients a good stir making to get everything nice and mixed up.
- Turn the burner onto high heat and bring it all to a boil.
- After it reaches a boil, turn the heat down to low and let it simmer together for 15-20 minutes or until the potatoes are tender.
- Then serve it warm, topped with a little of the extra chopped bacon and enjoy!
Storing and Other Tips
Store any leftover soup in an airtight container in the refrigerator for up to 4 days. You can reheat on the stovetop or in the microwave.
Can I Use Bacon Bits?
The actual answer is yes, however it will not be near as delicious as when you use real bacon. So, if you have the option to use real bacon, I would, it provides even more flavor to the soup!
To Freeze This Soup:
- Place it in a gallon size zip lock bag, or in an airtight container, and place in the freezer.
- To thaw it, place it in the fridge, 24 hours before serving. Heat it up in the microwave, or we prefer to stir it continually over the stove.
- You can also add fresh new bacon to garnish.
- This soup will be good in the freezer for about 2 weeks.
Serving Suggestions
- Twisted Cheese Breadsticks Recipe
- Olive Garden Breadsticks Copycat Recipe
- Seven Layer Green Salad Recipe
- Easy Green Garden Salad Recipe
Chicken Corn Chowder
Video
Ingredients
- 6 bacon strips, cooked and crumbled
- 1 medium onion, diced
- 1 red bell pepper, diced
- 3 russet potatoes, peeled and cubed
- 3 Tablespoons flour
- 2 cups chicken broth
- 3 cups milk
- 16 ounces frozen corn, 1 bag
- 1 teaspoon dried parsley flakes
- ½ teaspoon dried thyme
- 4 ounces green chilies, 1 can
- 2 cups chicken, cooked and shredded
- salt and pepper to taste
Instructions
- In a large pot, add all ingredients and bring to a boil.
- Let simmer on low heat for 15-20 minutes or until potatoes are cooked through.
Notes
- Place it in a gallon size zip lock bag, or in an airtight container, and place in the freezer.
- To thaw it, place it in the fridge, 24 hours before serving. Heat it up in the microwave, or we prefer to stir it continually over the stove.
- You can also add fresh new bacon to garnish.
- This soup will be good in the freezer for about 2 weeks.
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Questions & Reviews