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Creamy Chicken and Corn Chowder

Creamy Chicken and Corn Chowder
  • Category

    Main Course

  • Cusine



1 lb boneless skinless chicken breast

8 slices bacon

1/4 cup butter

1 large red bell pepper

1 medium yellow onion

1 - 2 jalapenos

4 cloves garlic

1/3 cup all-purpose flour

6 cups low-sodium chicken broth

3 medium russet potatoes

2 bay leaves

Salt and freshly ground black pepper

2 1/2 cups fresh or frozen corn

1 1/2 cups half and half

Green onions and seeded


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 add in chicken broth and whisk until well blended. Add potatoes, bay leaves and season with salt and pepper to taste. Bring mixture to a boil stirring frequently, then reduce heat to medium-low and cook, uncovered, 10 minutes or just until potatoes are tender, stirring occasionally. Add in cooked chicken, corn and half and half and simmer, uncovered 10 - 15 minutes longer, stirring occasionally. Serve warm topped bacon, green onions, and optional jalapeno peppers.