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Creamy Chicken Corn Chowder with Bacon
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Servings: 4 -6 servings
Author: MaryAnn Dwyer
  • 5 slices bacon chopped
  • 1 cup yellow onion finely chopped
  • 1 cup red bell pepper finely chopped
  • 4 cups chicken stock
  • 4 unpeeled red potatoes cup into 1/2 inch cubes, about 3 cups
  • 1 1/2 cups cooked shredded rotisserie chicken
  • 1 1/2 cups corn kernels 3-4 ears
  • 8.25 ounce can creamed corn
  • 1 cup half and half
  • 1 Tbsp. all-purpose flour
  • kosher salt and freshly ground black pepper
  • 2 Tbsp. fresh chives finely chopped
  1. Place bacon in a large pot over medium heat. Cook until crisp. Remove to a paper towel lined plate with a slotted spoon.
  2. To the rendered fat in the pot, add onion and bell pepper. Cook for 5 minutes until softened. Add the stock, raise the heat to heat and bring to a boil. Reduce heat to a simmer. Add the potatoes and cook until potatoes are fork tender, about 15-20 minutes.
  3. Add the chicken, corn kernels, creamed corn and half and half and continue to simmer until heated through, about 5 minutes. Remove 1-2 ladlefuls of liquid to a small bowl. Add the 1 tablespoon flour. Whisk until smooth. Return to pot, mix until well combined, and continue to simmer for 5 minutes until soup begins to thicken. Season soup with salt and pepper.
  4. Ladle into bowls. Top with crisp bacon and garnish with fresh chopped chives.