Chicken Corn Chowder

This thick, creamy, hearty Chicken Corn Chowder is delicious on a cold winter’s day. It is made with a blend of spices, vegetables, chicken and heavy cream, then topped with bacon. It makes a delicious main dish meal. It is perfect to serve with a tossed green salad and crunchy dinner rolls.

5 from 4 votes

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Course: Soup

Cuisine: American

Keyword: Chicken Corn Chowder

Prep Time: 20

Cook Time: 35

Servings: Servings

Calories: 517kcal

Ingredients

¼ cup butter
1 onion chopped
1 rib celery chopped
1 large red bell pepper diced
4 cloves garlic minced
6 cups chicken broth
1 cup frozen corn
1 pound boneless skinless chicken breast, cooked and cut into ½ inch pieces
3 large potatoes diced
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon dried thyme
¼ teaspoon sage
2 tablespoons minute tapioca
1 cup heavy cream
4-6 slices of bacon cooked and crumbled for serving

Instructions

Melt the butter in a large saucepan over medium-high heat.
Add the onion, red pepper, garlic and celery and sauté until they are soft, about four minutes.
Add the chicken broth, chicken, frozen corn, diced potatoes, salt, pepper, thyme, and sage and bring to a boil.
Reduce heat and allow to simmer, partially covered, for 5 minutes.
Whisk in the tapioca and simmer for 2 minutes.
Stir in cream and allow to simmer 15-20 minutes, until potatoes are tender.
Serve hot topped with crumbled bacon.

Notes

*This is a thick, creamy and hearty soup that is delicious on a cold winter’s day. I usually serve it with a tossed green salad and crunchy dinner rolls.

*The Minute tapioca helps to thicken the soup but a slurry made of 1 tablespoon of corn starch mixed with 1 tablespoon of cold water can be used instead. If you want it even thicker additional slurry can be used.

Nutrition