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close up of two bowls filled with portions of Corn and Chicken Chowder
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5 from 1 vote

Chicken Potato Corn Chowder

Warm, creamy, thick and chunky, Corn and Chicken Chowder is the ultimate comfort food. My healthier version of this classic dish is still full of flavor, but has less calories, fat - and Weight Watchers' points. Plus, it's super easy to prepare with pantry ingredients.
Prep Time25 minutes
Cook Time35 minutes
Total Time1 hour
Course: Soups
Cuisine: American
Keyword: Chicken Potato Chowder, Chicken Potato Corn Chowder, Corn Chowder
Servings: 7 to 8 servings
Calories: 321kcal
Author: From "A Well-Seasoned Kitchen®" by Sally Clayton and Lee Clayton Roper

Ingredients

  • 2 slices bacon center-cut
  • 1 pound boned chicken breasts skinned, cut into 1/2-inch pieces
  • 1 cup red bell pepper chopped, can also use green
  • 1 cup onion chopped
  • 1 teaspoon garlic chopped
  • 4 1/2 cups low-sodium chicken broth
  • 1 3/4 cups red potatoes chopped and peeled
  • 2 1/4 cups whole-kernel corn fresh or frozen
  • 2 cups 2% milk
  • 1/2 cup all purpose flour
  • 1 cup sharp Cheddar cheese
  • Optional toppings: additional cheese chopped jalapeno peppers, sliced green onion

Instructions

  • Fry bacon in the bottom of a large stockpot over medium heat until crisp. Remove from pot and drain on paper towel; crumble and set aside. Don’t clean out pot.
  • Add the chicken, bell pepper, onion and garlic to the stockpot and cook in bacon fat over medium heat for 5 minutes, stirring occasionally.
  • Add the broth and potatoes and bring to a boil. Cover, reduce heat and simmer 15 to 20 minutes or until the potatoes are tender when poked with a fork. Reduce heat, uncover and stir in corn.
  • Place milk in a medium mixing bowl and slowly sift the flour into the milk, whisking as you go. Slowly stir milk mixture into soup. Cook over medium heat until thick, around 10 minutes, stirring often.
  • Add cheese and stir until melted and incorporated into broth; add salt and pepper to taste.
  • Ladle into individual bowls and top with crumbled bacon. Serve optional additional toppings on the side.

Notes

Make ahead: It will keep in the refrigerator for around 3 days, but I think it’s best when served the same day. It will thicken as it sits; I recommend adding more broth as needed when reheating. I don’t recommend freezing (see comments above the recipe).

Nutrition

Calories: 321kcal | Carbohydrates: 25g | Protein: 26g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 67mg | Sodium: 384mg | Potassium: 720mg | Fiber: 1g | Sugar: 6g | Vitamin A: 921IU | Vitamin C: 32mg | Calcium: 216mg | Iron: 1mg