“Creamy Chicken Corn Chowder”

Hey, soup’s on! Nothing warms the soul like a big bowl of homemade soup. You’ll love my hearty Creamy Chicken Corn Chowder. I think it’s the best of both worlds as you get chicken soup and corn chowder all in one. I really love creamy soups because to me they stick to the ribs and warm the tummy. Total yum, my foodies!

Creamy Chicken Corn Chowder

Chicken soup of any kind is always in order whether served for lunch or on a cool Fall night. This soup is made with tender chicken breast and vegetables like onion, red bell pepper, whole kernel corn and cubed potatoes. Let’s not forget the garlic for good measure.

Creamy Chicken Corn Chowder

Chicken broth is used to simmer the soup once chicken and vegetables are sauteed in bacon fat. You can use oil is you like but the bacon fat adds a whole lot of flavor. Wouldn’t want to miss out on any flavor now would you? I didn’t think so.

Once chicken and vegetables are tender, whisk flour and milk together to make a slurry and add to the soup. Allow soup to continue to simmer and then add in cheddar cheese. Season soup with salt and pepper to taste. Ladle soup into serving bowls top with crumbled bacon.

Creamy Chicken Corn Chowder

This soup tastes even better the next day and will last in refrigerator for 5 days. Grab a loaf of crusty bread to serve with the soup for that finishing touch. Share a delicious meal with family and friends one night soon with this easy recipe. Makes a perfect meal for Sunday football. Enjoy!

Creamy Chicken Corn Chowder

2 thick-sliced bacon strips

1-pound boneless, skinless chicken breast, cut into small pieces

1 large yellow onion, chopped

1 large red bell pepper, diced

3 garlic cloves. finely minced

4 cups (32 oz.) low-sodium chicken broth

2 cups peeled and cubed Russet potatoes

1 – 12 oz. bag frozen whole-kernel corn

1/4 cup + 1 T. all-purpose flour

2 cups whole or 2% milk

3/4 cup sharp yellow or white cheddar cheese

1/2 t. kosher salt

1/2 t. black pepper

Fry bacon until crispy in a 6-quart Dutch oven over medium-high heat and drain on paper towel. Cut into small pieces and set aside.

In bacon fat remaining in pot, add chicken, onion, red pepper, and garlic. Sauté for 5 to 6 minutes until vegetables are soft and any liquid has mostly evaporated.

Add in broth and potatoes and bring to boil. Cover and reduce heat to medium-low to cook for 20 minutes until potatoes are tender. Stir in corn.

Spoon flour into a 2-cup measuring cup. Whisk together flour and a bit of milk to make a slurry and mix in remaining milk.

Pour milk mixture into soup and bring to boil. Reduce heat, simmer uncovered for 15 minutes, stirring frequently to prevent sticking and soup thickens.

Remove from heat and stir in cheddar cheese, salt and pepper.

Ladle soup into serving bowls and top with crumbled bacon.

Makes 7 to 8 servings.