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.
- 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
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!
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