Cheesy Chicken Chowder

a bowl of chicken corn chowder topped with cheese, bacon, and chives

5 from 8 votes

This Cheesy Chicken Chowder has bite-sized pieces of chicken, diced potatoes, corn, and peppers in a cheesy broth, topped with cheese and crumbled bacon.

Prep Time10

Cook Time40

Total Time50

Course: Soup

Cuisine: American

Keyword: Chicken, Soup

Servings:

Calories: 713kcal

Author: Emily Walker

Ingredients

6 slices bacon
2 chicken breasts cut into bite sized pieces
1 red bell pepper diced
2 teaspoons minced garlic
4 cups chicken broth
2 potatoes peeled and diced
1 1/2 cups frozen corn canned corn works fine too
1/2 cup flour
2 cups milk
2 cups shredded cheddar cheese
salt and pepper

Instructions

In a large soup pot, cook bacon until crispy. Then, remove bacon from the pan, crumble, and set aside. Do not drain bacon fat.
Add the diced chicken, red peppers, and garlic to the bacon grease in the pot and stir over medium heat until chicken is cooked through.
Add chicken broth and potatoes to the pot and bring to a boil. Then, reduce heat, cover, and simmer until the potatoes are tender.
In a separate medium-sized bowl, add the flour and gradually whisk in the milk, Then, add the flour/milk mixture into the soup pot. Add the corn and stir well. Cook over medium heat about 15 more minutes, stirring frequently until soup thickens.
Remove from heat, stir in cheese, and seasoning with salt and pepper. Top with extra cheese and crumbled bacon.

Notes

Recipe Tips:

Don’t like the chicken or veggies in this recipe? Swap them out for your favorites!
To prep ahead, wash and cut vegetables, thaw, cut, and prepare chicken.
To store, keep leftovers in an airtight container in the fridge for up to a week, or in the freezer for up to one month.

Nutrition