Food Blog/Recipes

Chicken Corn Chowder

This past week I roasted a chicken and last night I made some homemade chicken broth.  Today I was in the mood for soup, but didn’t want to make my standbys, chicken noodle or chicken tortilla.  So, I looked around my fridge and pantry and came up with this dish: Chicken Corn Chowder.  It’s surprisingly sweet, I hope you enjoy it as much as my family did.

photo by Doug Korody

Chicken Corn Chowder

Serve with sliced sourdough bread


  • 4 strips bacon, diced
  • 1 small yellow onion, diced
  • ½ jalapeno, diced
  • 3 cups low sodium chicken broth
  • 1 can low sodium creamed corn
  • 5 small baby Dutch yellow potatoes, small dice
  • ½ red bell pepper, diced
  • ½ package frozen corn kernels*
  • 2 cups cooked chicken, diced
  • 1 cup milk
  • 1 cup sharp cheddar cheese, shredded
  • 1 tablespoon dried dill weed
  • salt and pepper, to taste


  1. In a large Dutch oven, cook the diced bacon until crisp. With a slotted spoon remove the bacon to a paper lined plate and set aside.
  2. in the same pot, cook the onion and jalapeno until soft, approximately 3-5 minutes. Add the chicken broth and bring to a simmer. Optional: with a hand-held blender, puree the mixture in the pot. (my son doesn't like cooked onions but he doesn't mind onion flavor, so this is the way I can add onions to my soup!)
  3. To the simmering broth mixture, add the creamed corn and diced potatoes and simmer approximately 10 minutes, or until the potatoes are fork tender.
  4. Add the frozen corn kernels, red bell pepper, bacon, and chicken to the pot and bring back to a simmer.
  5. Add the milk, cheddar cheese, and dill weed. Cook until cheese is melted. Taste and adjust seasoning with salt & pepper.


*In the summer when there is fresh corn on the cob, I use fresh corn kernels from 2 cobs.

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