Print Recipe

Chicken Corn Chowder

Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Soup
Servings: 8
Author: Melanie - Gather for Bread


  • 1/2 lb about 8 slices bacon chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 cup chopped sweet onion
  • 2 cloves garlic minced
  • 1/3 cup all-purpose flour
  • 6 cups reduced-sodium chicken broth
  • 3 medium russet potatoes cubed
  • 1 pound shredded cooked chicken breast
  • 2 cups fresh sweet corn kernels
  • 1 1/2 cups half and half cream


  • In a 5- to 6-quart Dutch oven or stock pot, cook bacon until crisp. Remove with a spoon. Set bacon aside. Reserve 1 tablespoon drippings in pan.
  • Add sweet onion to pan. Cook and stir until tender. Add minced garlic, cook and stir for 2-3 minutes. Stir in flour. Cook and stir for 1 minute. Add chicken broth and cubed potatoes. Bring soup to a boil. Reduce heat. Stir occasionally and cook, uncovered, for 10 minutes or until potatoes are tender. Stir in chicken, corn, half and half. Continue to stir and simmer, uncovered, for 15 minutes.