Chicken and Corn Chowder
Chicken and corn chowder recipe made with sweet corn, potatoes, chicken, bacon, and cheese. Easy to make creamy chowder perfect for Fall dinners.
Servings: 8
Calories: 422kcal
Ingredients
- 6 slices bacon
- ½ cup onion diced
- ½ cup celery diced (approx 2 stalks)
- 1 TBSP garlic minced
- ¼ cup all purpose flour
- 4 cups chicken broth
- 2 cups corn canned or frozen or 4 cobs corn cut off
- 15 oz can creamed corn
- 2 cups chicken cooked and diced (approx. 2 large breasts)
- 1 pound potatoes cubed
- 1 teaspoon smoked paprika
- ½ teaspoon thyme
- 1 cup heavy cream
- ½ cup cheddar cheese shredded
- ½ cup mozzarella cheese
- 2 TBSP butter
- 1 teaspoon chives minced
Instructions
- In a large pan, cook the bacon, then remove and chop. Save the bacon grease in the pan and add the onion, celery and garlic. Cook for 5 minutes.
- Add the flour and brown slightly. Add the chicken broth and stir until there are no lumps.
- Add the creamed corn, canned corn, potatoes, chicken, smoked paprika, and thyme. Stir to combine.
- Cook until the potatoes are fork tender, about 20 minutes.
- Add the cream, cheddar cheese, mozzarella and butter. Stir until smooth. Taste and add salt and pepper accordingly. Enjoy!
Nutrition
Calories: 422kcal | Carbohydrates: 34g | Protein: 13g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 834mg | Potassium: 628mg | Fiber: 3g | Sugar: 5g | Vitamin A: 975IU | Vitamin C: 26mg | Calcium: 134mg | Iron: 2mg