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Chicken Corn Chowder Recipe loaded with veggies and a creamy broth • theVintageMixer.com #soup #chowder

Chicken Corn Chowder

A hearty and satisfying chicken corn chowder recipe loaded with veggies.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course, Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2-3 slices thick cut bacon, cooked and sliced (grease reserved)*
  • 1/2 onion diced, 1/2 cup
  • 2 chicken breasts, cut into bite sizes pieces
  • 2 tablespoons flour
  • 1 tablespoon of chicken bouillon, or 1 heaping teaspoon or better than bouillon
  • 3 cups milk
  • 3 small yukon gold or red potatoes, chopped to bite size
  • 2-3 cups chopped assorted veggies , (I use cauliflower, butternut squash, and green beans)
  • 1 can creamy-style corn
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Method
 

  1. Cook bacon in a medium or large heavy pot (this is the same pot you'll cook the soup in). Once bacon is cooked, remove from pan and set aside to cool.
  2. Add in the onion and chicken to the pot with the bacon grease still warm. Brown the chicken on both sides (3 min on each side). Add in the potato and cook for a few minutes.
  3. Sprinkle the flour over the chicken and potatoes as well as the chicken bouillon. Stir to coat the chicken with flour. Gradually add in the milk and stir to combine.
  4. Add in the potatoes, veggies, cream-style corn, salt and pepper.
  5. Bring to a boil and reduce heat to simmer. Cook 15-20 minutes, or until veggies are done.
  6. Serve with crumbled bacon on top.

Notes

If you wish to skip the bacon you can start with 2 tablespoons of oil, instead of using the bacon grease to cook the onion and chicken in.