Chicken Corn Chowder

My favorite soup to serve in the summer. It's so good with fresh corn cut from the cob!

Course Soup

Cuisine American

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 219kcal

Author Karly Campbell

Ingredients

6 ears corn on the cob see notes
6 slices bacon chopped
1/2 cup chopped scallions greens and whites separated
3 medium potatoes
2 tablespoons all-purpose flour
3 cups whole milk
2 cups chicken stock
2 teaspoons Old Bay seasoning
1 teaspoon dried parsley flakes
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper
4 ounces diced green chiles
2 cups shredded, cooked chicken
Salt and pepper to taste
handful of grated cheddar for garnish

Instructions

In a large soup pot, fry the bacon pieces until crisp. Remove from the pan, leaving the drippings, and set aside.
Peel and chop the potatoes into bite sized chunks.
Place the potatoes and white scallion pieces into the soup pot and cook over medium heat until the scallions have softened, 2 or 3 minutes.
Sprinkle in the flour and cook, stirring constantly, for about 1 minute.
Pour in the milk, chicken stock, Old Bay, thyme, parsley, cayenne, salt, and pepper, stirring well. Bring to a boil over medium heat, stirring occasionally.
Reduce heat to low and simmer for 12-15 minutes or until the potatoes are tender.
While the potatoes are cooking, using a knife to cut the corn from the cob. Use the back of the knife to release the pulp from the cob for extra flavor.
Add the corn, chicken, and green chiles to the pot. Cook over low heat until heated through, about 5 minutes.
Garnish with scallion greens, cooked bacon, and cheddar cheese.

Video

Notes

Canned corn will also work well in this recipe. Use 15 ounces of canned corn plus 15 ounces of canned creamed corn. Alternately, use around 16-30 ounces of frozen corn. The more the merrier!

Nutrition