Chicken Corn Chowder Recipe

Name: Chicken Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 chicken leg quarters; 8 cups water; 2 teaspoons chicken bouillon; 4 ounces bacon, diced; ½ cup onion; ½ cup red bell pepper; ½ cup celery; 2 tablespoons butter; 1 cup carrot; ½ cup potato; 2 cups corn; 16 ounces creamed corn; 2 tablespoons fresh parsley; ½ teaspoon salt; ¼ teaspoon pepper; 16 ounces evaporated milk; 8 ounces cheddar cheese

Servings: persons

2 chicken leg quarters
8 cups water
2 teaspoons chicken bouillon
4 ounces bacon, diced
½ cup onion
½ cup red bell pepper
½ cup celery
2 tablespoons butter
1 cup carrot
½ cup potato
2 cups corn
16 ounces creamed corn
2 tablespoons fresh parsley
½ teaspoon salt
¼ teaspoon pepper
16 ounces evaporated milk
8 ounces cheddar cheese

1
In a large stock pot, add the water, boullion and chicken leg quarters.
2
Simmer 30-45 minutes until chicken is cooked through.
3
Remove the chicken pieces and cool.
4
Remove the chicken meat from the bones and return to the stock pot.
5
In a saute pan, add the bacon and cook until crisp.
6
Drain and add the bacon to the stock pot.
7
Add 2 tablespoons butter to the remaining bacon grease.
8
Dice the onion, bell pepper and celery.
9
Add to the bacon grease and saute until soft.
10
Add to the stock pot.
11
Dice the carrot and potato and add to the stock pot along with the creamed corn and fresh corn.
12
Simmer on a low boil for 10 minutes until the carrot and potato are soft.
13
Season with parsley, salt and pepper.
14
Add the milk and shredded cheddar cheese and heat on low heat until the cheese is melted.
15
Do not let boil.
16
If you wish, top each bowl with additional cooked bacon, chives, shredded bacon and oyster crackers.

1158

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 17 ingredients. The key ingredients include: 2 chicken leg quarters, 8 cups water, 2 teaspoons chicken bouillon, 4 ounces bacon, diced, and more.

Yes, Chicken 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 Corn Chowder

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