Chicken Corn Chowder Recipe

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Published: October 31, 2013Updated: August 31, 2021Author: Elyse Ellis
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This Chicken Corn Chowder is our favorite way to warm up, during the cold months. It's easy to make and tastes delicious.
Chicken Corn Chowder Recipe
Our Chicken Corn Chowder is simple, filling, delicious, and comes together quick. If you have a busy night, this recipe is perfect for you. It’s about 35 minutes from start to finish. Which is shorter than any restaurant wait.

Serves: 8

Chicken Corn Chowder Recipe

This Chicken Corn Chowder is our favorite way to warm up, during the cold months. It's easy to make and tastes delicious.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
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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

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.

Nutrition

Calories: 266 kcal · Carbohydrates: 37 g · Protein: 13 g · Fat: 9 g · Saturated Fat: 3 g · Trans Fat: 1 g · Cholesterol: 30 mg · Sodium: 559 mg · Potassium: 759 mg · Fiber: 3 g · Sugar: 6 g · Vitamin A: 174 IU · Vitamin C: 16 mg · Calcium: 127 mg · Iron: 2 mg

Equipment

  • large pot
  • Wooden Spoon

Recipe Details

Course: Soup
Cuisine: American

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  1. Jennifer says:
    October 31, 2013
    This sounds delicious, but I am really not a boiled potato person in soups, do you have any ideas to replace and keep it still hearty?
    Reply
    • Cyd says:
      November 5, 2013
      You could always add rice or pasta.
      Reply
  2. Happy Valley Chow says:
    October 31, 2013
    I absolutely love corn chowder and this sounds like a fantastic recipe. Thanks for sharing! Happy Blogging! Happy Valley Chow
    Reply
  3. Liz says:
    October 31, 2013
    Great recipe. Thank you and have a great day
    Reply
  4. Mandi says:
    October 31, 2013
    This sounds amazing!! I love chowder. I can't wait to try this one!
    Reply
  5. kimber says:
    November 2, 2013
    Hi, I looked at the nutrition info and it didn't get give a serving size. Help?
    Reply
    • Cyd says:
      November 5, 2013
      Serves about 6 to 8 depending on how big your serving is.
      Reply
  6. Maria Troisi says:
    December 1, 2013
    Please give nutritional value for your recipes. They look great, however we should know nutritional value. Thanks
    Reply
    • Cyd says:
      December 2, 2013
      We have nutritional value on all of our recipes. Just need to click on the MAGIC button under the picture. Then click on NUTRITION. It will bring up all the info you will need. This is our new sister site - MyRecipeMagic.com. Come and check it out. It's a great recipe sharing community with over 18,000 reicpes.
      Reply
  7. Annie says:
    January 10, 2014
    Just made this and yum! I like my chowder a little thicker so I took some of the potatoes and soup liquid and pureed it and then added it back into the soup to thicken it up a tad more!
    Reply
  8. Sunnie says:
    February 3, 2014
    I made this tonight, my husband loved it big time!! I will be making this one again.
    Reply
  9. Shelly says:
    February 13, 2014
    I am gluten free- I am assuming I could use either brown rice flour or arrowroot flour as a substitute for the regular flour. Do you know if this would work? It sounds great- thank you!
    Reply
    • Cyd says:
      February 18, 2014
      We have never made it with brown rice flour or arrowroot flour, but if you have substituted it before for regular flour, I'm sure it should work with this recipe too. Hope it all works out ok. :)
      Reply
  10. Jamie says:
    August 20, 2014
    have you ever tried freezing this, looking for great freezer soup recipes for this fall?
    Reply
    • Cyd says:
      August 20, 2014
      We have never tried this as a freezer meal because we eat it all! Let us know how it all turns out!
      Reply
  11. Katie says:
    December 11, 2014
    I found this recipe on Pinterest. My husband and I LOVED this soup. Thank you for the recipe.
    Reply
  12. Renee says:
    October 30, 2015
    Can i make this in the crockpot?
    Reply
    • Cyd says:
      October 31, 2015
      It only takes about 20 minutes on the stove top. I'm sure it would work in a slow cooker. Just watch it closely so you'll know when the potatoes have cooked through. You could also make it and put it in the slow cooker on low to keep it warm.
      Reply
  13. Lindsay Huff says:
    November 16, 2018
    I made this once while looking for a quick one pot meal to make. My whole family loves it, including picky children. We dont add the green chillies. But do everything else exactly and it’s become our favourite winter meal. We make it many times through out the season.
    Reply
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