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Chicken Corn Chowder

December 30, 2012

This chicken corn chowder is hearty enough to serve as main course, with a chunk of crusty fresh bread. My family LOVED this! Leftovers were even better the next day.

6 slices bacon, diced
1 Tablespoon butter
1/2 cup celery, diced
2 cups potatoes, diced small
1 cup yellow onion, diced
1/2 cup carrot, diced
3 Tablespoons flour
2 1/2 cups chicken broth
1 teaspoon Creole seasoning
1 cup corn kernels
1 1/2 cups half-and-half
2 cups cooked chicken, diced
1 can (14.5 oz.) diced tomatoes, un-drained
Kosher salt and freshly ground black pepper, to taste


  • In a large Dutch oven, fry diced bacon over medium-high heat until crispy.
  • With a slotted spoon, remove bacon pieces to paper towels to drain. Set aside.
  • Add butter to bacon drippings.
  • Add celery, potato, onion, and carrot.
  • Saute, stirring constantly, until onion and celery are tender, about 10 minutes.
  • Stir in flour until well incorporated.
  • Add chicken broth and Creole seasoning, stirring to blend well.
  • Cook, stirring, until thickened. Cover and simmer for 12 minutes.
  • Add chicken and corn and simmer for 7 minutes longer, until vegetables are tender.
  • Add half-and half and tomatoes (with juice).
  • Heat through (do not boil).
  • Stir in reserved crispy bacon pieces.
  • Add salt and pepper to taste.
  • Top with chopped scallions, if ya like.
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