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Chicken & Corn Chowder with Bacon from

Chunky Chicken & Corn Chowder with Bacon


  • 1 lb smoked bacon, chopped, cooked crisp and set aside on paper towel (while preparing the rest of the recipe)
  • 3 chicken breasts, cooked and cut into chunks (this works out to about 4 cups of chicken)
  • 1/4 cup butter
  • 4 ribs celery, chopped
  • 2 medium carrots, peeled and chopped
  • 1 cup onion, chopped
  • pinch of salt
  • 5 potatoes, peeled and cubed
  • 4 cups frozen corn, thawed
  • 4 cloves garlic, finely chopped
  • 6 cups chicken stock
  • 3 tbsp all purpose flour
  • 1/2 tsp cumin
  • 1/4 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp ground white pepper
  • 1 (14 oz) can creamed corn
  • 1 cup heavy cream
  • 1 1/2 cup sharp cheddar cheese, shredded
  • 3 green onions, chopped


  1. In a large soup pot on medium heat, melt the butter.
  2. Into the butter, add the celery, carrots and onions. Add pinch of salt. Cook for about 5 minutes until softened.
  3. Add corn, potatoes and chopped garlic, stir and cook for 5 minutes.
  4. Reduce heat and into the pot sprinkle the flour, cumin, garlic powder, paprika and white pepper. Stir so that the seasonings and flour touch everything. Cook this for about 2 minutes while stirring gently.
  5. To the pot, add the chicken stock and creamed corn. Bring to a boil.
  6. Once it has been brought to a boil, reduce the heat and add the creamed corn.
  7. Stir and simmer for about 20 minutes.
  8. Stir in the heavy cream and cook for another 5 minutes.
  9. Then sprinkle in the cheese and use a whisk to combine.
  10. Add the bacon and cooked chicken – simmer 5 minutes.
  11. Do a little taste test – add a little more white pepper if desired.
  12. Serve garnished with green onions and additional bacon if desired.
  • Prep Time: 15 mins
  • Cook Time: 60 mins