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.
Servings: 6
Ingredients
- 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
Instructions
- 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.
Notes
*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.