Chicken Corn Chowder With Bacon Crumbles

READY IN: 50mins
Recipe by DianaMarieMTV

I've adapted this recipe from one passed down to me. It's so simple and makes a lot, and the leftovers just might be better than the first meal you get out of it!

Top Review by Merlot

Oh WOW!!! This is soooo good!!! We particularly loved the potatoes and bacon in really sets this chowder over the top. I made it the previous day and put it in the refrigerator for the next day. Reheated it, served it along side a garden salad. What a great meal and so easy too. Thanks so much for sharing it, DianaMarieMTV. It's a keeper.

Ingredients Nutrition


  1. Heat the olive oil in a large pot.
  2. Season the chicken tenders with salt, pepper, and poultry seasoning.
  3. Add chicken to pot and cook until chicken is no longer pink on the outside.
  4. While chicken cooks, put half of the frozen corn in a blender and add enough chicken stock to fill blender 3/4 full. Blend until mostly smooth. Set aside.
  5. Add the chopped onion and cook until softened.
  6. Melt the butter in the chicken and onions, sprinkle the flour over and stir 1-2 minutes to cook the flour. (Flour will start to smell slightly nutty when cooked enough.).
  7. Add potatoes and non-blended corn to chicken and onion mixture. Pour the blended corn and the remaining stock into the pot. Heat over medium-high heat and bring to a boil.
  8. Reduce heat and simmer about 30 minutes, or until potatoes are tender.
  9. Stir in heavy cream and simmer about 5 minutes more.
  10. Season to taste with salt and pepper.
  11. Sprinkle bacon over individual servings.
  12. Note: If the chowder isn't thick enough, I mix a few tablespoons of cornstarch with cold water in a small dish and stir a little at a time into the simmering pot until desired consistancy is acheived.

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