Nothing warms you on cold winter days like soup. And, this Cheesy Chicken Corn Chowder recipe is one of my family’s favorites!
One cold days, there is nothing like a big bowl of soup and some fresh, crusty bread for dinner (or lunch) (or both). Some people are in the “soup is not a dinner” camp. However, one taste of this Cheesy Chicken Corn Chowder recipe and I think they would change camps.
This chowder is so hearty and rich and chocked full of yummy veggies. And, it’s laced with golden nuggets of sweet corn. Pure perfection served in a bowl.
And, we haven’t even talked about the bacon yet! Bacon, cheese, chicken and corn. Really…does it get any better?
What’s your favorite soup to make on a cold day?
Cheesy Chicken Corn Chowder Recipes
Compliments of It’s a Keeper
1/2 pound bacon, diced
2 Tbsp vegetable oil
1 pound boneless, skinless chicken breast, cut into 1 inch pieces
1/2 cup onion,chopped
1/2 cup celery, diced
1/2 cup carrots, diced
1/4 cup red bell pepper, chopped
2 Tbsp flour
4 cups half and half
4 cups frozen corn, divided
2 red skin potatoes, diced
1/2 tsp black pepper
In a large soup pot, cook bacon until crisp. Drain fat, leaving 2 tablespoons in the pan. Add chicken and cook over medium heat until no longer pink, about 6 minutes. Remove chicken from pot. Add onion, celery, carrots and peppers and saute for 2 minutes, or until tender. Stir in flour. Cook for 1 minute. Stir in half and half and add potatoes. Cook over medium heat for 15 minutes.
Meanwhile, puree 2 cups of corn in blender. Add to chowder, along with pepper, the remaining corn and half of the cooked bacon. Heat through. Top with remaining bacon and shredded cheese.
For more recipe inspiration, be sure to check out these pages on It’s a Keeper:
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