Corn Chicken Chowder

Corn Chicken Chowder

  • Prep: 20 min
  • Cook Time: 30 min
  • Total: 50 min
  • Serving: 6

When the weather takes a rainy and cold turn, celebrate with a hearty bowl of tender chicken and vegetables bathed in a creamy corn puree


  • 1 cup half and half
  • 1 cup nonfat milk
  • 1 cup corn kernels (thawed, if using frozen)
  • 3 ounces turkey bacon, diced
  • 1, 6-ounce onion, diced (about 1 cup)
  • 1, 8-ounce red bell pepper, diced (about 1 cup)
  • 1/4 teaspoon cayenne
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon dried thyme
  • 6 ounces crimini or brown mushrooms, sliced (about 1 cup)
  • 2 cups diced cooked skinless chicken breast (about 2 breast halves)
  • 2 cups corn kernels (thawed, if using frozen)
  • 3 cups water


  1. In a blender or food processor, puree half and half and milk with 1 cup of corn and set aside.
  2. In a large nonstick stockpot, cook bacon on medium-high heat, stirring frequently, until browned, about 2 to 3 minutes.
  3. Remove with a slotted spoon and transfer to a plate lined with paper towels.
  4. Add onion, bell pepper, and spices to the stockpot and cook, stirring frequently, until onions are soft, about 5 minutes.
  5. Add mushrooms, chicken, 2 cups corn kernels, and reserved bacon, stirring to combine.
  6. Pour in 3 cups water, partially cover and bring to a boil.
  7. When soup comes to a boil, immediately reduce heat to medium-low and simmer uncovered for about 10 minutes (adjust heat so that only a few bubbles break the surface).
  8. Add half and half mixture and let chowder come back to a simmer.
  9. Cook for another 5 minutes to blend the flavors.
  10. Do not boil or dairy mixture will separate.
  11. Remove from heat and serve piping hot with a slice of melon, a refreshing green salad and whole-wheat roll.


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