Chicken, Corn and Potato Chowder

posted in: Chicken, Main Dish, Soups        date:
Chicken, Corn and Potato Chowder

The weather has started to cool off a bit in Virginia.  Fall is definitely in the air, and I absolutely love it.  On the cold nights, I want nothing more than a hearty soup for dinner.  There’s just something comforting about hot soup on cold nights.  I have so many recipes saved to try, but this one, with a little bit of southwest flair, really jumped out at me.

This chowder is certainly hearty.  It’s got chicken, potatoes and two types of corn.  The green chiles and cayenne give it just enough heat.  Instead of using heavy cream to thicken it, flour and creamed corn are used.  This gives the chowder a rich, thick texture without making it too heavy.  The night we made this, we topped it with bacon, cheddar cheese and scallions.  The next day, when I reheated some for lunch (and when the pictures were taken), I topped mine with cilantro and baked tortilla strips.  Either way you decide to serve it, this chowder will warm you through on those chilly nights.

Chicken, Corn and Potato Chowder

Chicken, Corn and Potato Chowder
3 slices bacon
1 lb. boneless, skinless chicken breasts, cut into bite-size pieces
1 cup chopped onion
1 cup diced red bell pepper
2 cloves garlic, minced
1 can (4 oz.) diced green chiles
5 1/4 cups low-sodium chicken broth
2 cups peeled and diced russet potatoes
1 cup frozen whole-kernel corn
1 can (14 oz.) creamed corn
1/2 cup all-purpose flour
2 cups milk
1 1/2 cups grated sharp cheddar cheese, plus more for serving
1/4 teaspoon cayenne pepper
salt and pepper to taste
thinly sliced scallions or chopped cilantro, for serving

-Cook bacon in a large sauce pan over medium heat until crispy.  Remove the bacon to a paper towel lined plate and set aside.
-Add chicken, onion, bell pepper and garlic to the pan with bacon drippings.  Cook, stirring occasionally, for 5 minutes.  Add diced green chiles and continue to cook 1 minute longer.
-Add chicken broth and potatoes and bring to a boil.  Reduce heat, cover and simmer for about 20 minutes, or until the potatoes are tender.
-Add both frozen and creamed corn and stir to combine.
-Place flour in a medium bowl and gradually whisk in milk.  Add the mixture to the soup and bring up to medium heat.  Cook for about 15 minutes, stirring frequently, until the soup has thickened.
-Add the cheese and cayenne.  Taste for seasoning and add salt and pepper if needed.
-Ladle into bowls and serve with desired toppings.
-To make tortilla strips, brush corn tortillas with olive oil.  Cut into strips and sprinkle with seasoning salt.  Bake for about 10 minutes in a 350º oven.

Serves 6-8 (We had two dinner sized portions and several smaller lunch portions.)

Adapted from Cookin’ Canuck

COMMENTS: ( 21 )
  • Becky at VintageMixer

    lovely photos! Anything from Dara at CookngCanuk is great.

  • Seconds for Satisfaction

    Comfort food! It looks great 😉

  • Melissa

    I am loving this cooler weather as well. This chowder looks so creamy and delicious!

  • Debs

    Yum, this looks and sounds fab. Would be a winner in any soup kitchen LOL

  • Stephanie

    This looks great!

  • Lisa

    All this time we've been buying chicken corn chowder from Costco, but now that I have this recipe I'll never go store-bought again.

  • Dimah

    This looks and sounds absolutely delicious! Beautiful photos!

  • Tiffany

    I can't wait to try this soup, it does look delicious!

  • shannon abdollmohammadi

    Super Congrats on making it to Foodbuzz Top 9!! Your post is awesome!!!

  • Jenn

    Wow, your blog has had a makeover since I last visited. Love the picture of you and your husband – you are gorgeous! I found your blog last year with your 100th post recipe – those amazing coffee cupcakes! Anyway, this chowder sounds delicious and I can't wait to try it.

  • Courtney

    Thanks so much for the sweet comments!

    Becky, I totally agree. I love her site and recipes.

    Lisa, I'm glad to hear you found a recipe that you can use instead of getting store-bought. That's awesome! This freezes really well, so you can always freeze the extras for a quick dinner later on.

    Jenn, that's so sweet! I think those are the best cupcakes I've made. My sister still talks about them!

  • claire

    looks delicious- perfect for fall!

    great photos!

  • Kristen616

    Oh this looks so wonderful and comforting. Beautiful photos, too!

  • Carolyn

    That is a pretty looking chowder, that's for sure.

  • Courtney

    Claire, Kristen & Carolyn – Thanks so much for the kind words about the photos. I'm constantly trying to better my photography so that the pictures I post on here look as good as the food tastes.

  • Cristina – TeenieCakes

    I'd luv a bowl of this beautiful soup. Great ingredients and definitely good comfort food!

  • Marlis

    My dh and I just finished off a cup of this soup. It's yummy! Even my dh (who is arguably spoiled with gourmet food) was impressed. Thanks for the great recipe!

  • I made this soup tonight and it was remarkably good!! The flavor is so yummy. 🙂

    • Courtney

      I’m so glad you liked it!

  • Diane

    I’m making it now with some wonderfully flavored leftover chicken, and I think it will turn out great. I’m having to guess on one thing, though…. When do you add the bacon back in? Or is it for garnish?

  • Alexis

    Dude this is seriously the best soup ever! I’ve made it three times and I plan to make it again this week. My boyfriend and I just can’t get enough. So freakin good.