Chicken and Corn Chowder Recipe

Name: Chicken and Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 10 bacon slices, chopped; 2 tablespoons (1/4 stick) butter; 3 medium onions, chopped; 2 cups chopped red bell peppers (about 2 large); 1/4 cup all purpose flour; 9 cups low-salt chicken broth; 4 cups 1/2-inch cubes peeled seeded butternut squash (cut from one 1 3/4-pound squash); 1 1/2 pounds russet potatoes, peeled, cut into 1/2-inch cubes; 1 1/2 tablespoons chopped fresh thyme; 2 16-ounce bags frozen corn kernels; 1 cup whipping cream; 4 cups diced skinned roast chicken; 2 cups chopped green onions; 1/2 cup plus 2 tablespoons chopped fresh cilantro

Servings: persons

10 bacon slices, chopped
2 tablespoons (1/4 stick) butter
3 medium onions, chopped
2 cups chopped red bell peppers (about 2 large)
1/4 cup all purpose flour
9 cups low-salt chicken broth
4 cups 1/2-inch cubes peeled seeded butternut squash (cut from one 1 3/4-pound squash)
1 1/2 pounds russet potatoes, peeled, cut into 1/2-inch cubes
1 1/2 tablespoons chopped fresh thyme
2 16-ounce bags frozen corn kernels
1 cup whipping cream
4 cups diced skinned roast chicken
2 cups chopped green onions
1/2 cup plus 2 tablespoons chopped fresh cilantro

1
Cook bacon in large pot over medium-high heat until crisp.
2
Using slotted spoon, transfer bacon to paper towels to drain.
3
Pour off all but 1/4 cup drippings from pot.
4
Add butter to pot; melt over medium-high heat.
5
Add onions and 1 cup bell peppers.
6
Saute until onions are soft, about 10 minutes.
7
Add flour; stir 2 minutes.
8
Mix in broth, then squash, potatoes, and thyme; bring to boil.
9
Reduce heat to medium-low; simmer uncovered until squash and potatoes are tender, about 12 minutes.
10
Add corn, cream, and 1 cup bell peppers.
11
Simmer until corn is tender, about 10 minutes.
12
(Can be made 1 day ahead.
13
Cool.
14
Chill uncovered until cold, then cover and keep chilled.
15
Bring to simmer before continuing.)
16
Add chicken, 1 cup green onions, and 1/2 cup cilantro; simmer 5 minutes.
17
Season with salt and pepper.
18
Ladle chowder into bowls; sprinkle with remaining 1 cup green onions and 2 tablespoons cilantro.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 10 bacon slices, chopped, 2 tablespoons (1/4 stick) butter, 3 medium onions, chopped, 2 cups chopped red bell peppers (about 2 large), and more.

Yes, Chicken and Corn Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken and Corn Chowder

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