top of page

Creamy Chicken and Corn Chowder


3 cups cooked shredded chicken (from a rotisserie chicken or cooked chicken breasts or thighs)

8 slices cooked bacon, chopped

1/4 cup butter, diced into 1 Tbsp pieces

1 large red bell pepper, diced (1 1/2 cups)

1 medium yellow onion, diced (1 1/4 cups)

1 – 2 jalapeños, seeds and ribs removed for less heat if desired, finely chopped

4 cloves garlic, minced

1/3 cup all-purpose flour

6 cups low-sodium chicken broth

3 medium (22 oz) russet potatoes, peeled and chopped slightly less than 1/2-inch thick (3 cups)

2 bay leaves

Salt and black pepper, to taste

2 1/2 cups fresh or frozen corn

1 1/2 cups half and half


In a large pot, melt butter over medium heat. Add red bell pepper, onions, jalapenos and saute until tender, about 3 minutes.

Add garlic and cook 30 seconds longer. Stir in flour, and cook 2 minutes stirring constantly.

While stirring, slowly pour in chicken broth. Add potatoes, bay leaves and season with salt and pepper to taste.

Bring mixture to a simmer, then reduce heat to low and cook, uncovered, 20 to 25 minutes until potatoes are tender, stirring occasionally.

Add in cooked chicken, corn and half and half and simmer, uncovered 5 minutes longer, stirring occasionally.

Serve warm topped with cooked bacon and optional green onions and cheese.

Recipe from

corn chowder_edited.jpg
bottom of page