Chicken Corn Chowder Recipe
When it comes to the best Chicken Corn Chowder recipe, this one can not be beaten. This is a thick rich corn chowder that has tender chicken, potatoes, and corn in a creamy, heavy cream-based broth. This chowder is so filling and so easy to make that it is sure to become a family favorite.
- ¼ cup butter
- 1 onion chopped
- 1 ribs celery chopped
- 1 large red bell pepper diced
- 4 cloves garlic minced
- 6 cups chicken broth
- 1 cup frozen corn
- 1 pound boneless skinless chicken breast, cooked and cut into ½ inch pieces
- 3 large potatoes
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon dried thyme
- ¼ teaspoon sage
- 2 tablespoons minute tapioca
- 1 cup heavy cream
- 4-6 slices of bacon cooked and crumbled for serving
Melt the butter in a large saucepan over medium-high heat.
Add the onion, red pepper, garlic and celery and sauté until they are soft, about four minutes.
Add the chicken broth, chicken, frozen corn, diced potatoes, salt, pepper, thyme, and sage and bring to a boil.
Reduce heat and allow to simmer, partially covered, for 5 minutes.
Whisk in the tapioca and simmer for 2 minutes.
Stir in cream and allow to simmer 15-20 minutes, until potatoes are tender.
Serve hot topped with crumbled bacon.
*This is a thick, creamy and hearty soup that is delicious on a cold winter’s day. I usually serve it with a tossed green salad and crunchy dinner rolls.
*The Minute tapioca helps to thicken the soup but a slurry made of 1 tablespoon of corn starch mixed with 1 tablespoon of cold water can be used instead. If you want it even thicker additional slurry can be used.