Chicken Corn Chowder

Posted by on Monday, October 31st, 2011


We love to eat lots of soup during the cooler months.  I usually wear the family out with a small rotation of soups each winter.  This winter, I’m adding Chicken Corn Chowder to our family favorites.  This recipe was inspired by The Pioneer Woman, but I varied it some by adding chicken and bacon drippings.  And the males have already asked me to make it again – so it’s a winner!

This chowder could easily be made without the chicken.  I used a Rotisserie Deli Chicken from Kroger and removed the skin and shredded the chicken meat to save time.  The chowder could be served in small pumpkins for a festive look, or in individual bread boules.

  • 1/2 stick Real Butter
  • 1 Whole Onion -chopped
  • 5 slices cooked and crumbled bacon (save drippings)
  • 3 whole bell peppers finely chopped (one yellow, one red, one orange)
  • 5-6 ears Fresh Corn, cut off cob (or 2 cups frozen corn)
  • 1/4 cup plain flour
  • 3 cups chicken stock
  • 1 chicken bullion cube ( I use NO CHICKEN brand to avoid MSG)
  • 1 teaspoon salt (more or less to suit your own taste)
  • 1 teaspoon course ground black pepper (more or less to suit your taste)
  • 2-3 cups shredded chicken (I use a rotisserie chicken from Kroger deli, skin removed, meat pulled and shredded)
  • 1 pint Half and Half
  • 1 8oz package Montery Jack Cheese – shredded
  • 1 8oz package Cheddar Jack Cheese – shredded
  • 1/2 cup Sliced Green Onions

In a large Dutch oven or pot, melt the butter over medium-high heat.  Cook onions for a couple of minutes. Add the cooked bacon and the drippings and cook for another minute.  Add the chopped bell peppers and cook another minute.  Finally add the corn and cook another minute.  Sprinkle flour over the ingredients in the Dutch oven and stir to combine.  Slowly pour in the broth and add the chicken bullion cube, salt, and pepper then stir well.  Allow broth mixture to thicken by continuing to cook for another 3-4 minutes, then reduce heat to low.  Stir in half-and-half then cover the pot and allow chowder to simmer and thicken for about 10-15 minutes.  Stir in cheeses and green onions.  When cheese is melted taste the soup and add more salt/pepper if desired.  Ladle soup into hollowed out boules and serve immediately.

Filed in Uncategorized | 3 responses so far

3 Responses to “Chicken Corn Chowder”

  1. carolinaheartstringson 31 Oct 2011 at 4:27 pm 1

    That looks so yummy. We love soup to and are always looking for a new recipe. Thanks for sharing yours.

  2. Trudion 04 Oct 2012 at 8:07 am 2

    This looks like a comfort food must try! Very yummy!

  3. Kathyon 17 Nov 2013 at 3:16 pm 3

    Tara, how far ahead can you hollow out the pumpkin bowls and how do you store them until use??