Chicken Corn Chowder

There are many versions of chicken corn chowder on the internet and in many cookbooks. Most recipes include the same basic ingredients. This recipe is not that different from others. However the flavor is very good and it is a highly satisfying soup to serve on a cool day.

This recipe will serves 4 to 6.

Chicken Corn Chowder


  • 4 slices of bacon, cut into small pieces
  • 1 cup of onion, diced
  • ½ cup of celery, sliced thin
  • 4 cups of chicken broth or 4 cups of water and 4 teaspoons of chicken bouillon
  • 2 cups of potatoes, peeled and diced
  • 1 ½ to 2 cups or of frozen corn
  • 1 teaspoon of salt
  • ½ teaspoon of pepper
  • 2 cups of cooked chicken, diced
  • 1 cup of cream or 1 cup of milk plus 2 tablespoons of flour


Prepare the fresh vegetables. Put the diced potatoes in water so they will not turn brown. Drain the potatoes before adding to the pot. If you are using milk instead of cream, pour it into a bowl and whisk in the flour.

Cut up the slices of bacon and put them into a Dutch oven or other large pot. Saute the bacon pieces over medium high heat until most of the fat has cooked out of them. Do not brown the bacon. Add the sliced celery and the diced onions to the pan. Stir and cook until the onions are beginning to turn transparent. Stir in the broth or water and bouillon. Increase the heat under the pan and bring to a boil. Add the diced potatoes and the frozen corn. Stir in the salt and pepper. Cook the soup until the potatoes and other vegetables are tender. Stir in the chicken and lower the heat to a simmer. Cover and let the pot simmer gently until you are almost ready to serve. About 5 minutes or so before serving stir in the cream or milk and continue to stir until time to serve the chowder.

The chowder goes well with oyster crackers, soda crackers, homemade biscuits or sweet muffins.


You could use a can of evaporated milk instead of the cream.

A couple of thinly sliced carrots can be added.

The corn can be omitted and sliced mushrooms added instead. Add a bit of white wine to the broth and a teaspoon of tarragon.


About dwittopinions

A great grandmother living in the middle of the United States. My interests include art, needlework, reading, history, politics, and cooking.
This entry was posted in Chicken, Dinner, Food, Lunch, Main Dishes, Recipes, Soup, Vegetables and tagged , , , , , , , . Bookmark the permalink.

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