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!
If you want to eat more than just soup for dinner, you cannot beat our quick homemade breadsticks, or the perfect bread for dipping, our homemade french bread, and you can’t go wrong with and Italian fresh green salad.
Ingredients Needed For Our Chicken Corn Chowder Recipe:
- Cooked bacon strips
- Red bell pepper
- Russet potatoes
- Chicken broth
- Frozen corn
- Dried parsley flakes
- Dried thyme
- Green chilies
- Cooked chicken
How To Make Our Chicken Corn Chowder Recipe:
When we said this recipe was simple, we weren’t lying.
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 pasley, 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!
To Make This Favorite Family Dinner Recipe You Will Need:
- Large stock pot (THIS is a really nice one, and a cute color!)
- Large wooden spoon
- Serving spoon or ladle
- Soup bowls
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How To Make Your Own Dried Herbs
Sometimes I have a recipe that I need to have a fresh spice for, but normally I have plenty left over. Half the time the recipe only calls for a little bit, leaving a lot of the spice that I don’t need, but I feel bad either throwing away the rest, or letting it go bad in the fridge. So, I wanted to find a way to stop this!
There are ways to dry out your fresh herbs at home to avoid even more unnecessary waste. Give Masala Herb’s how to dry herbs instruction a try and see if you too can preserve your fresh spices and use them in a different way!
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!
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Whether you are a cook just starting out or a busy parent looking to save time in the kitchen, this cookbook is for you! It’s full of entrees, side dishes, and desserts.
We are so excited to share these recipes with you. Order your copy today!
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Load Up Your Weekly Meal Plan With These Tasty Fall Recipes:
- Instant Pot Cream Cheese Chili Recipe
- The BEST Instant Pot Chili (Dump and Go Recipe)
- Slow Cooker Broccoli Cheddar Soup Recipe
- Instant Pot Creamy Chicken Soup Recipe
- Instant Pot Ground Turkey and Pumpkin Chili Recipe
- Turkey Corn Chowder
- Mexican Cheesy Chicken Corn Chowder
- Chicken and Broccoli Cheese Soup
- White Cheddar Corn Chowder
Chicken Corn Chowder Recipe
- 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
- 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.
- 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.
- large pot
- Wooden Spoon
- Serving Spoon or Lade
- Soup Bowls
If you made our recipe be sure to tag us on Instagram so we can see your hard work using #sixsistersstuff.