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 ¼ 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 ½ 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 ½ cups grated sharp Cheddar cheese and ¼ 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 ¼ cups low-salt chicken broth
- 2 cups diced peeled russet potatoes
- 1 cup frozen whole-kernel corn
- 1 14 ounce can creamed corn
- ½ cup all-purpose flour
- 2 cups skim milk
- 1 ½ cups grated sharp Cheddar cheese plus more for garnishing
- ¼ 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
Patti
Oh my goodness!! This is one of the best soups I’ve ever had. I’m not usually a potato soup fan but this is 100 times better than regular potato soup. Followed it to a T except used diced pimentos instead of green chilies and it was perfect!! Served it with a box mix of cheddar bay biscuits. We’re all stuffed!! Great recipe.
Maret
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.
Crystal
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 🙂
Mr. Cristo
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.
Yolanda
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)
I'm so glad you enjoyed it, Yolanda. It's a fantastic recipe to warm you up when the thermostat drops.
LANESSA
I made this in my insta pot and omg it turned out so good and I used a turkey loin instead of chicken thank you for this recipe.
Judy
I made this last night, exactly as written. It is easy and delicious...perfect on a cold Nebraska winter night.
Jenny
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!
J.D.B.
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! :)))))))
Denise
Could you use turkey bacon in this recipe? It looks delicious, and I may try it this weekend.
Dara (Cookin' Canuck)
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.
Erin
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!
Bet
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)
I'm so glad you and your family enjoyed this soup, Bet. It's one of our favorites, too.
Trina@Joy and Contentment
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!!