A few days ago, my husband dropped a few hints – Texas-sized ones – that he would be tickled if a bowl of chicken and corn chowder dropped from the heavens into his eager hands. Ask and you shall receive. Okay, so maybe I felt the need to make up for the frequent accumulation of papers that I have squirreled away in various parts of our house. Not cool when your husband is neat as a pin on a clutter-phobe’s pincushion. Or perhaps it’s the guilt over smashing his beloved Red Tail Ale pint glass. Whatever it was, my infractions of the “live in harmony” law were pardoned after the first slurp of this creamy, aromatic soup.
This chowder is based off of a recipe from Cooking Light Magazine. Even after considerable changes, I believe we can still call it light. As my husband is rather fond of southwestern flavors and a little heat, I added a can of chiles and a pinch of cayenne pepper. The original recipe called for 2% milk. However, since there was none to be found in my fridge, I substituted skim milk. To make up for the richness lacking in skim milk, I added a can corn to accompany the whole kernels. Oh yeah, and I added an extra strip of bacon. No excuses required for that. The robust aroma gave way to an intensely satisfying soup that indulged my husband’s craving and warmed us to our toes.
Cook 3 slices of bacon in a large saucepan over medium heat until crispy. Remove the bacon from the pan and let drain on a piece of paper towel. Set aside.
To the bacon drippings, add 1 pound skinless, boneless chicken breasts that have been cut into bite-sized pieces. In addition, add 1 cup chopped onion, 1 cup diced red bell pepper, and 2 minced garlic cloves.
Cook, stirring occasionally, for 5 minutes. Add one (4 oz.) can diced green chiles and cook for an additional minute.
Add 5 1/4 cups low-salt chicken broth and 2 cups diced, peeled russet potatoes. Bring to a boil, reduce heat, cover, and simmer for 20 minutes, or until the potatoes are tender.
Add 1 cup frozen whole-kernel corn and 1 can (14 oz.) creamed corn, and stir well.
Pour 1/2 cup all-purpose flour into a medium bowl. Gradually whisk in 2 cups skim milk. Add the milk mixture to the soup and cook over medium heat, stirring frequently, until the mixture thickens, about 15 minutes. Stir in 1 1/2 cups grated sharp Cheddar cheese and 1/4 teaspoon cayenne pepper. Season with salt and pepper. Ladle the soup into bowls and garnish with chopped scallions, grated Cheddar cheese, and crumbled bacon. If desired, break some tortilla chips over each portion of soup.
Other corn chowder recipes:
Karina’s Kitchen’s Roasted Corn Chowder with Chicken, Lime & Cilantro
Food Blogga’s Smoky Chipotle Chili Corn Chowder
Pete Bakes’ Pumpkin Corn Chowder
Culinary Adventures of a New Wife’s Shrimp & Corn Chowder
Whipped’s White Corn Chowder with Shrimp & Avocado
Chicken, Corn & Potato Chowder Recipe with Green Chiles & Cheddar Cheese
Ingredients
- 3 bacon slices
- 1 pounds skinless boneless chicken breasts, cut into bite-sized pieces
- 1 cup chopped onion
- 1 cup diced red bell pepper
- 2 garlic cloves minced
- 1 4 ounce can diced green chiles
- 5 1/4 cups low-salt chicken broth
- 2 cups diced peeled russet potatoes
- 1 cup frozen whole-kernel corn
- 1 14 ounce can creamed corn
- 1/2 cup all-purpose flour
- 2 cups skim milk
- 1 1/2 cups grated sharp Cheddar cheese plus more for garnishing
- 1/4 teaspoon cayenne pepper
- salt & pepper
- chopped scallions for garnish
Instructions
- Cook bacon in a large saucepan over medium heat until crispy. Remove the bacon from the pan and let drain on a piece of paper towel. Set aside.
- To the bacon drippings, add chicken, onion, red bell pepper, and garlic. Cook, stirring occasionally, for 5 minutes. Add diced green chiles and cook for an additional minute. Add chicken broth and potatoes. Bring to a boil, reduce heat, cover, and simmer for 20 minutes, or until the potatoes are tender. Add frozen whole-kernel corn and creamed corn, and stir well.
- Pour flour into a medium bowl. Gradually whisk in skim milk. Add the milk mixture to the soup and cook over medium heat, stirring frequently, until the mixture thickens, about 15 minutes. Stir in 1½ cups grated sharp Cheddar cheese and cayenne pepper. Season with salt and pepper. Ladle the soup into bowls and garnish with chopped scallions, grated Cheddar cheese, and crumbled bacon. If desired, break some tortilla chips over each portion of soup.
Nutrition
Trix says
What a beautiful thick chowder! What a sweet wife!
Mary says
Came here from your tweet and boy, that looks and sounds AMAZING!!! I just had to retweet it. 🙂 Yum.
Divina Pe says
That first paragraph made me laugh. 😀 I want to a have a bowl of that right now. I love the addition of chilies in that soup.
RecipeGirl says
That looks quite delicious! I think I've made the orginal recipe from CL that you referred to… that's a good one too. Nice additions you made for your hubs. Yes, you are a good wife- wish my husband would at least give me some ideas once in a while!
ValleyWriter says
Oh yum! This looks delicious! I wish I could convince my hubby that soup – or chowder – is a perfectly acceptable meal. It hasn't worked so far, but maybe the creaminess of this one will do the trick. Worth a try!
Maria says
My hubs will love the bacon in this one! Perfect for a snowy day like today too! Your photos are getting better and better:)
Gordon Hamilton says
Loved the presentation and the recipe! Although I had no idea what a Canuck was until now!
Look forward to reading more of your blog soon,
Gordon
Cookin' Canuck says
Trix – This was surprisingly thick, considering that I used skim milk. The flour and creamed corn did the trick!
Mary – Thanks so much for the RT!
Divina – Thank you! I always love the extra flavor that chiles add to a dish.
RecipeGirl – Yes, I appreciate that my husband voices his dinner cravings. Definitely helps with meal planning.
ValleyWriter – We have soup for dinner fairly often. As long as there's some sort of protein in the meal, it fills us up. Paired with a salad and sometimes bread, it makes an easy meal.
Maria – Thank you! Yes, bacon is always the clincher for me, too.
Gordon – Thank you! You'll probably hear the term Canuck a few times during the Vancouver Olympics!
Cathy says
oH YUM….printing 🙂 I had to set up a whole new recipe folder sytem this past weekend cause end up printing out so many now.
One small request. Is it possible to include one picture on the printable version? I love pictures on my recipes lol.
Cookin' Canuck says
Cathy, there is now a photo on the printable version of this recipe. I'm going to make my way through the other recipes and do the same thing. I don't know why I never thought of that. Thanks for the great suggestion!
Ruth says
Looks so nice and creamy and really easy to make. a real keeper. Also love the little story. Hes a lucky hubby indeed!
Anonymous says
I've been making this recipe since it originally came in the magazine and just lookied for it today as I'd lost my copy. What a coincidence that you just poseted it yesterday! Must be karma, and we're both Canadian BTW! i love your addition of the green chiles and the cayenne. We too like to spice up our foods. Can't wait to put it together tonight!
Memória says
Oh wow! This chowder looks delicious! You are a sweet wife because I would have told my spouse to make the chowder her/himself hahaha.
I'm bookmarking this.
marla {Family Fresh Cooking} says
My husband would love me if I made this chowder. It looks rich and delicious! Good call on the non-fat milk! I bet this thick chowder has loads of flavor. Can u bring me some in Telluride? 🙂
Gera @ SweetsFoodsBlog says
The blend of ingredients is so captivating. Chicken, chilies and cheddar really fantastic!
Cheers,
Gera
redkathy says
Oh my gosh that chowder amazing and I'll bet he believed it was from heaven!
Biren says
I can do with a bowl of that creamy goodness right now. It is so cold over here.
Lauren says
This chowder looks phenomenal! My husband and I can't seem to make enough soup these days, and this recipe is definitely going on our to make list. Thanks!
The Duo Dishes says
All you have to do is ask, and you shall receive! This is a nice offering.
Isabelle says
Yum! It's always nice to find a healthy recipe that's still rich and filling, and this looks like it's definitely both of those things.
I bet it would be a great way to use up leftover roast chicken, too.
Drick says
yes sir-reeeeee, this is it! the changes you made are incredible – my kind of eating…
5 Star Foodie says
This chowder looks incredible! So wonderfully creamy! I love the addition of green chilies and cheddar!
lululu says
beautiful, filling and delicious looking soup! yes, you are a wonderful wife!
Ruth says
I left you a little something on my blog.
Cheah says
You are indeed a good wife, drop hints and voila, dinner served!
Table Talk says
Part of the enjoyment for cooking (at least for me), is making people happy with something they love to eat. Sounds like you may feel the same way.
Your chowder has all the right stuff, and perfect for a weeknight meal, or treat for lunch!
p.s.: You did really well on your TV spot. Was that your first appearance? —looking like a pro out there!
The Chickenless Chick says
Mmm, very warming… for toes and for hearts 🙂
Miranda says
I love a good chowder, especially with corn!!!
This looks awesome!!!
pegasuslegend says
wow love the spicy rich thick chowder, and this is one we will love here cant wait to try it!
Claudia says
You are a good wife. I love this thick robust chowder. I usually only make it in the summer when the corn is just picked but now you've gone and given me a yearnign for it!
Kalyn says
Love the sound of the chowder. (And your husband is pretty cool, he deserves it!)
Lydia (The Perfect Pantry) says
This is a perfect soup for a cold winter day, and one that can be made with everything from the pantry. I'm bookmarking.
Cristie says
Sounds like a great chowder. I think my husband would be happy with me if I would make dinner . . .
Raquelle says
I'm making this tonight! I can't wait.
Emily Ziegler says
How did I miss this recipe? Oh darn the new Foodbuzz! I'm so far behind!
This looks absolutely delicious. I must make this ASAP!
Raquelle says
This was superb! The bacon really makes a difference. I made it with chicken thigh meat and it was delicious. Thanks again!
Cathy says
I made this last night for the fam and even the teens loved it. The only change I made was to add some cauliflower…cause we had some ready in the garden. I'm sure I'll be making it again some time
ds r4 says
It s one of my favorite recipe. Very very delicious! Thanks! Keep posting such nice recipe.
Angela says
I found this on tasty kitchen two weeks ago and printed the recipe out. We finally made it tonight and it was fabulous! We all LOVED it. I used gluten free flour mix instead of flour and ran short of stock so used a little water. I was going to rate it on tasty kitchen and was excited to find a button for "related blog post." Thank you for sharing.
Julie says
I have made and love the original recipe. The addition of cayenne pepper is a must, and I will have to try the green chiles too. I like to add diced avocados and cilanto as a garnish at the end.
[email protected] and Contentment says
It's a snow day here in our part of Nova Scotia, and I'm cookin' up a batch of this yummy soup! Thanks for sharing!!
Bet says
This soup is so good! After I made it, I forwarded the recipe to my sister and my mom, who made it and enjoyed it, too. (My sister and I are side-by-side reviewers on Tasty Kitchen – ha!) Last time I bought chicken I went ahead and cut some up so it’s frozen in chunks ready to make this again!
Dara (Cookin' Canuck) says
I’m so glad you and your family enjoyed this soup, Bet. It’s one of our favorites, too.
Erin says
Love this little number – can use it for 2 or 20, and such a cozy autumn recipe. I have to say, I saw the picture on Pinterest and followed it back to your site, by which I am now completely enthralled! Thanks for this (and so many other) great ideas!
Denise says
Could you use turkey bacon in this recipe? It looks delicious, and I may try it this weekend.
Dara (Cookin' Canuck) says
Denise, I think turkey bacon would work well in this. Of course, you won’t have as many bacon drippings, so you may need to add a little olive oil or canola oil to cook the chicken. I hope you enjoy it! It’s one of our favorites.
J.D.B. says
I forgot the green chilies … BUT OMG … did Kathy & I ever enjoy it!!! It’s a real keeper! She’s already asked me if I could repeat it? Da?!!! I used thick peppered bacon, two big chicken breasts – cut into good sized bites (they always shrink up), nearly a whole yellow onion, two large garlic cloves minced, … and liked I followed the recipe to a tee otherwise!!! And man, was it good … nearly two cups of fresh shredded sharp cheddar to the base, and, of course, on top along with the finely chopped green onions & the crumbled bacon. Thanks so much for recipe. Happy & contented on a cold rainy night in Tulsa! :)))))))
Jenny says
Found your recipe on Tasty Kitchen and it looks so good – going to make it today. I made homemade stock this weekend and I was going to make my regular old cream of chicken soup – until I saw this! Yummy!
Judy says
I made this last night, exactly as written. It is easy and delicious…perfect on a cold Nebraska winter night.
Yolanda says
As someone who finds most chowder to be too dairy reliant and thick, this recipe is amazing. I use extra bell pepper because we love the flavor but it’s the cayenne pepper that really finishes the dish nicely. Thanks so much for this recipe and your other equally warming dishes.
Dara (Cookin' Canuck) says
I’m so glad you enjoyed it, Yolanda. It’s a fantastic recipe to warm you up when the thermostat drops.
Mr. Cristo says
Great recipe, I made the chowder myself, not with with exact ingrediants but pretty close. I used chicken thighs, whole milk, and mozzerella cheese. The recipe was a great one. Was my first crack at it and it, and your recipe was easy to follow, thanks alot.
Crystal says
Thank you so much, this was a great recipe. I love creamy soups and my husband is usually loves the hearty soups. I made this last night and he LOVED IT! It is going to be added into our fall favorites. It was easy enough to make too, that my daughter helped in the kitchen 🙂
Maret says
Delicious soup! Have made it several times. sometimes using leftover cooked chicken. When corn was in season, I substituted the kernels of 4-5 ears of corn for both the frozen and creamed corn (I didn’t have the latter on hand when I first made this). For some of the chicken broth, I cooked the cobs in water for extra flavoring then stirred in Better Than Bouillon. I added 1 stalk of celery. I didn’t use all of the bacon fat…only about 1 Tbsp. Sometimes I add 1 zucchini for another vegetable. What surprises me about this soup is that it tastes delicious without all the cheese! So, I’d suggest if you are watching calories, add to taste. I’ve enjoyed just sprinkling the cheese on top of each serving to adding about 2/3 cup into the soup.