How to Make Creamy Chicken Corn Chowder in 7 Simple Steps
This Creamy Chicken Corn Chowder is a delightful combination of tender chicken, diced potatoes, and sweet corn, all simmered in a rich and creamy broth.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 10 slices bacon chopped
- 8 cups chicken broth
- 2 teaspoons hot sauce such as Frank's
- 2 teaspoons Worcestershire sauce
- 1 medium yellow onion diced
- 4 tablespoons butter
- 2 jalapeño peppers seeded and diced
- 1.5 cups red bell pepper diced
- 6 cloves garlic minced
- 0.5 cup all-purpose flour
- 4 cups half-and-half
- 2 bay leaves
- 1.25 lb. chicken breasts boneless, skinless
- 2 lb. potatoes diced, skins on or off
- 30 oz. sweet kernel corn drained
- 1.5 cups shredded cheddar cheese optional
- 0.5 cup sliced green onions for garnish
Instructions
Preparation Steps
- In a large pot, cook the bacon over medium heat until crisp. Remove and set aside.
- Add onion and sauté in the bacon drippings for about 5 minutes. Add butter, jalapeños, red bell pepper, and garlic. Cook until vegetables are tender.
- Stir in the flour, cooking for 2 minutes while stirring constantly.
- Gradually whisk in the chicken broth, then stir in the half-and-half and add bay leaves. Bring to a simmer.
- Cut chicken in half, season with salt and pepper, and add to the chowder. Cover and cook until done. Remove chicken and let rest.
- Add potatoes to the chowder. Simmer until fork-tender. Dice the chicken and return it to the pot with the corn. Heat through.
- Optional: Stir in cheese until melted. Remove bay leaves and garnish with bacon and green onions.
Notes
For a thicker chowder, simmer longer. Consider substituting green bell pepper for jalapeños for a less spicy version.