Chicken Corn Chowder and orange pot

Chicken Corn Chowder

Chicken & Turkey Dinner Soups & Stews

Chicken Corn Chowder is just a big bowl of awesome. We’ve got juicy chicken, tender potatoes, crispy bacon, and just a hint of spice. You’re actually going to be excited to eat leftovers.

Chicken Corn Chowder with text

Do you ever feel so energetic that you almost can’t believe it’s you? I’ve been buzzing around the past few days looking for things to channel this new found energy into. When stress, anxiety, and depression is your default for so long, you almost feel guilty for being happy and having things go well. Why have we created a world where we feel guilty for being successful?

Even though it’s still really cold here, the sun is staying up until after 5 pm. It feels like a miracle. I’m soaking up that energy but still scheming ways to stay warm. I’ve become a thick socks person, and I’m pretty much always under a blanket. And of course, nothing keeps you warm like a bowl of hearty, piping hot soup.

Chicken Corn Chowder and orange pot

This Chicken Corn Chowder is absolutely heaving with chunks of awesomeness. We’ve got green onions, potatoes, chicken, corn, bacon, and cheese all in a creamy broth. Every bite is a perfect combination of flavors and textures.

We’re using some beautifiul warming spices here as well. Mustard powder, allspice, paprika, and dried thyme get us started. I always love to add a bit of heat, so there’s cayenne and green chiles as well. This soup just gets better the next day. You’re gonna love it.

Chicken Corn Chowder in a bowl with bacon and cheese

How to make Chicken Corn Chowder

Like many of my favorite foods, Chicken Corn Chowder starts with cooking bacon in a dutch oven until crisp. Take the bacon out to save for topping later, then add the whites of your green onions and your chopped potatoes to the pot, tossing them in the bacon grease. Sprinkle that with a little flour, then add milk, chicken stock, and spices. Let it all bubble away until your potatoes are tender.

Then we simply load up the pot with all the good stuff, chicken, corn, and green chiles. Let it all simmer together for about 10 minutes to make sure all the ingredients are hot. Taste for seasoning, and when it’s to your liking, start loading up your bowl. Sprinkle some grated cheese, the tops of your green onions, and of course that gorgeous crispy bacon over the top. You’re going to be so happy to have leftovers.

Make it magical

Potatoes may seem commonplace, but they actually have a very strong grounding and protective energy. They are associated with the root chakra, the moon (probably because of all the water they hold) and the element of earth. Eat potatoes when you want to feel more grounded. Call in stability whenever you cook with them. And if sewing’s not your thing, use them as a poppet for sympathetic magic. (Source: Plentiful Earth)

Chicken Corn Chowder with green onions

We’re keeping warm and seeing hope and change on the horizon. We’re eating Chicken Corn Chowder and being just as awesome as we can. Isn’t it great?

Looking for more awesome soup recipes? Try this Ham & Potato Soup or this super simple Black Bean & Chorizo Soup.

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Chicken Corn Chowder

Chicken Corn Chowder and orange pot

Chicken Corn Chowder is just a big bowl of awesome. We’ve got juicy chicken, tender potatoes, crispy bacon, and just a hint of spice. You’re actually going to be excited to eat leftovers.

  • Author: Renee Rendall
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35 minutes
  • Yield: 8 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American

Ingredients

Scale
  • 6 slices of bacon (streaky), chopped
  • 8 green onions, chopped, whites and greens separated
  • 3 medium Yukon Gold or similar potatoes, chopped
  • 2 tablespoons all-purpose flour
  • 3 cups whole milk
  • 2 cups chicken stock
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground cayenne
  • Salt and pepper, to taste
  • 2 cans whole kernel corn, drained
  • 1 can creamed corn*
  • 1 4 ounce can diced green chiles**
  • 2 cups cooked chicken, chopped or shredded
  • Cheddar cheese for garnish

Instructions

  1. In a large pot or dutch oven over medium high heat, cook bacon until crispy. Remove bacon to a paper towel-lined plate.
  2. Add potatoes and whites of green onions to bacon fat. Cook, stirring occasionally for a couple of minutes until green onions are softened.
  3. Sprinkle the flour into the pan and stir constantly for a minute, coating the potatoes in the flour.
  4. Stir in the milk, chicken stock, and all of the seasonings. Bring the liquid to a boil, then reduce the heat and simmer for about 15 minutes or until the potatoes are soft.
  5. Stir in the corn, creamed corn, green chiles, and chicken. Taste for seasoning and adjust if necessary. Let this all simmer together for another five minutes or so.
  6. Dish up your chowder and top with reserved crispy bacon, the green tops of your green onions, and a sprinkling of sharp cheddar. Refrigerate the leftovers to get your through the week.

Notes

*If you can’t get creamed corn where you live, add a can of regular corn to your food processor with a tablespoon of cream and blitz until creamy. 

** If you can’t get canned chilis where you live, add a fresh green chili, chopped, to the pot along with the onion.

Keywords: Chicken, Corn, Soup

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