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A few days ago, my husband dropped a few hints - Texas-sized ones - that he would be tickled if a bowl of chicken and corn chowder dropped from the heavens into his eager hands. Ask and you shall receive. Okay, so maybe I felt the need to make up for the frequent accumulation of papers that I have squirreled away in various parts of our house. Not cool when your husband is neat as a pin on a clutter-phobe's pincushion. Or perhaps it's the guilt over smashing his beloved Red Tail Ale pint glass. Whatever it was, my infractions of the "live in harmony" law were pardoned after the first slurp of this creamy, aromatic soup.
This chowder is based off of a recipe from Cooking Light Magazine. Even after considerable changes, I believe we can still call it light. As my husband is rather fond of southwestern flavors and a little heat, I added a can of chiles and a pinch of cayenne pepper. The original recipe called for 2% milk. However, since there was none to be found in my fridge, I substituted skim milk. To make up for the richness lacking in skim milk, I added a can corn to accompany the whole kernels. Oh yeah, and I added an extra strip of bacon. No excuses required for that. The robust aroma gave way to an intensely satisfying soup that indulged my husband's craving and warmed us to our toes.
Cook 3 slices of bacon in a large saucepan over medium heat until crispy. Remove the bacon from the pan and let drain on a piece of paper towel. Set aside.
To the bacon drippings, add 1 pound skinless, boneless chicken breasts that have been cut into bite-sized pieces. In addition, add 1 cup chopped onion, 1 cup diced red bell pepper, and 2 minced garlic cloves.
Cook, stirring occasionally, for 5 minutes. Add one (4 oz.) can diced green chiles and cook for an additional minute.
Add 5 ¼ cups low-salt chicken broth and 2 cups diced, peeled russet potatoes. Bring to a boil, reduce heat, cover, and simmer for 20 minutes, or until the potatoes are tender.
Add 1 cup frozen whole-kernel corn and 1 can (14 oz.) creamed corn, and stir well.
Pour ½ cup all-purpose flour into a medium bowl. Gradually whisk in 2 cups skim milk. Add the milk mixture to the soup and cook over medium heat, stirring frequently, until the mixture thickens, about 15 minutes. Stir in 1 ½ cups grated sharp Cheddar cheese and ¼ teaspoon cayenne pepper. Season with salt and pepper. Ladle the soup into bowls and garnish with chopped scallions, grated Cheddar cheese, and crumbled bacon. If desired, break some tortilla chips over each portion of soup.
Printable Recipe
Chicken Corn Potato Chowder Recipe
This rich and creamy chicken corn potato chowder is flavored with green chiles and Cheddar cheese. Comfort food at its best!
4.50 from 10 votes
Print Pin Rate
Course: Soups
Cuisine: American
Keyword: Healthy Dinner Recipes
Prep Time: 15 minutes minutes
Cook Time: 50 minutes minutes
Total Time: 1 hour hour 5 minutes minutes
Servings: 4 to 6 Servings
Calories: 716kcal
Author: Dara Michalski | Cookin' Canuck
Ingredients
- 3 bacon slices
- 1 pounds skinless boneless chicken breasts, cut into bite-sized pieces
- 1 cup chopped onion
- 1 cup diced red bell pepper
- 2 garlic cloves minced
- 1 4 ounce can diced green chiles
- 5 ¼ cups low-salt chicken broth
- 2 cups diced peeled russet potatoes
- 1 cup frozen whole-kernel corn
- 1 14 ounce can creamed corn
- ½ cup all-purpose flour
- 2 cups skim milk
- 1 ½ cups grated sharp Cheddar cheese plus more for garnishing
- ¼ teaspoon cayenne pepper
- salt & pepper
- chopped scallions for garnish
Instructions
Cook bacon in a large saucepan over medium heat until crispy. Remove the bacon from the pan and let drain on a piece of paper towel. Set aside.
To the bacon drippings, add chicken, onion, red bell pepper, and garlic. Cook, stirring occasionally, for 5 minutes. Add diced green chiles and cook for an additional minute. Add chicken broth and potatoes. Bring to a boil, reduce heat, cover, and simmer for 20 minutes, or until the potatoes are tender. Add frozen whole-kernel corn and creamed corn, and stir well.
Pour flour into a medium bowl. Gradually whisk in skim milk. Add the milk mixture to the soup and cook over medium heat, stirring frequently, until the mixture thickens, about 15 minutes. Stir in 1½ cups grated sharp Cheddar cheese and cayenne pepper. Season with salt and pepper. Ladle the soup into bowls and garnish with chopped scallions, grated Cheddar cheese, and crumbled bacon. If desired, break some tortilla chips over each portion of soup.
Nutrition
Calories: 716kcal | Carbohydrates: 69g | Protein: 54g | Fat: 27g | Saturated Fat: 13g | Cholesterol: 130mg | Sodium: 1127mg | Potassium: 1639mg | Fiber: 5g | Sugar: 15g | Vitamin A: 2055IU | Vitamin C: 71.5mg | Calcium: 510mg | Iron: 4mg
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Reader Interactions
Comments
Bethany
I make this chowder fairly regularly and my whole family loves it! I usually add 3 cups of frozen corn instead of one and this time I also added 1 chopped carrot. We like our soups hearty. We have enough left over for the rest of the weekend! Yum!Reply
Patti
Oh my goodness!! This is one of the best soups I’ve ever had. I’m not usually a potato soup fan but this is 100 times better than regular potato soup. Followed it to a T except used diced pimentos instead of green chilies and it was perfect!! Served it with a box mix of cheddar bay biscuits. We’re all stuffed!! Great recipe.
Reply
Maret
Delicious soup! Have made it several times. sometimes using leftover cooked chicken. When corn was in season, I substituted the kernels of 4-5 ears of corn for both the frozen and creamed corn (I didn't have the latter on hand when I first made this). For some of the chicken broth, I cooked the cobs in water for extra flavoring then stirred in Better Than Bouillon. I added 1 stalk of celery. I didn't use all of the bacon fat...only about 1 Tbsp. Sometimes I add 1 zucchini for another vegetable. What surprises me about this soup is that it tastes delicious without all the cheese! So, I'd suggest if you are watching calories, add to taste. I've enjoyed just sprinkling the cheese on top of each serving to adding about 2/3 cup into the soup.Reply
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