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Chicken & Corn Chowder

Author: Toni Anderson


  • 5 strips of bacon
  • 1 small carrot chopped fine
  • 2 celery stalks chopped fine
  • 1 small onion chopped fine
  • 2 garlic cloves minced
  • ¼ cup flour
  • 4 cups of chicken stock divided
  • 1 16- ounce bag of frozen corn
  • 2 cups chopped cooked chicken
  • 3 medium yukon gold potatoes
  • 1/2 teaspoon each of salt & pepper
  • 2 cups milk


  • In a large soup pot, cook 5 strips of bacon until crisp. Remove bacon and set aside, but leave the bacon drippings.
  • Add the carrot, celery, onion, and garlic to the pot. Stir and cook in the bacon fat until softened.
  • In a small bowl, combine the flour with 1 cup of chicken stock. Pour into the soup pot and stir well.
  • Add 3 cups of chicken stock, corn, chicken, potatoes, salt, and pepper. Stir and bring to a simmer.
  • Add the 2 cups of milk. Stirring constantly, bring the soup to a boil. Reduce to a simmer and cook until potatoes are tender, about 20 minutes.
  • Top each serving with crumbled cooked bacon.