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Easy Chicken Corn Chowder Recipe
Prep Time
5
mins
Cook Time
30
mins
Total Time
35
mins
Course:
Soup
Cuisine:
American
Servings:
5
people
Ingredients
▢
2
tablespoons
vegetable oil
▢
1/2
pound
bacon
-
diced
▢
1
pound
boneless skinless chicken breast
-
cut into 1 inch pieces
▢
3
teaspoons
House Seasoning Blend
-
divided
▢
1/2
cup
onion
-
chopped
▢
1/2
cup
celery
-
diced
▢
1/2
cup
carrots
-
diced
▢
1/4
cup
red bell pepper
-
chopped
▢
2
tablespoons
flour
▢
4
cups
half and half
▢
2
red skin potatoes
-
diced
▢
4
cups
frozen corn
-
divided
▢
1/2
cup
cheddar cheese
-
shredded
Instructions
In a large soup pot, heat vegetable oil over medium high heat.
Add bacon and cook bacon until crisp, about 5 minutes.
Drain fat, leaving 2 tablespoons of bacon fat in the pan.
Season chicken with 1 teaspoon House Seasoning Blend; 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 season with 1 teaspoon House Seasoning Blend; Saute for 2 minutes, or until tender.
Stir in flour and cook for 30 seconds.
Add half and half, potatoes and remaining teaspoon of House Seasoning Blend.
Bring to a boil, reduce heat to medium low, cover and cook over for 12 minutes.
Meanwhile, puree 2 cups of corn in blender.
When potatoes are tender, add pureed corn and whole corn to chowder, along with half of the cooked bacon.
Allow to simmer for 5 minutes.
Top with remaining bacon and shredded cheese.
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