Iowa Chicken Corn Chowder

Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

Cut this from a magazine many years ago. It's my family's favorite cold weather soup. Oftentimes I make a double batch as it seems to disappear quickly and does reheat well. I have only tried it with frozen corn which has been thawed.

Ingredients Nutrition


  1. In Dutch oven over medium heat, cook bacon until crisp. Remove with slotted spoon. Pour off all but 2 tablespoons of the drippings.
  2. Add chicken, onion, and celery. Cook 10-15 minutes or until tender, stirring frequently.
  3. Meanwhile, in blender container combine 1 cup chicken broth and 2 cups corn. Blend on high speed until smooth, scraping sides occasionally.
  4. Into Dutch oven stir pureed corn, remaining corn kernals, potatoes, remaining chicken broth, and salt.
  5. Bring to a boil over high heat, reduce heat to low and simmer, partially covered, 20 minutes or until potatoes are tender.
  6. Stir in cream, parsley, and pepper; simmer 2-3 minutes.
  7. Taste for seasoning.
  8. Stir in bacon.


Most Helpful

Wow!! I just got done making this soup! I only made one mistake...I let my children taste it an hour before suppertime!! I think they are going to eat it all before their dad gets home! I made this soup with left-overs: rotisserie chicken, grilled corn on the cob, and boiled potatoes! I even had fresh cream! Couldn't have been better! THANKS for the post!

parkerjunkmail October 14, 2010

This soup was very good! I appreciate the fact that it does not call for canned soups other other processed ingredients. The only thing I would change is to add more bacon. I think it needs a little more of that smoky flavor. (I sprinkled a little ground chipotle pepper on my bowl to accent the smokiness - it was good, but I don't really want that "heat" in my corn chowder. More bacon!)

buckeye1953 November 20, 2009

Really enjoyed this one! Thanks for a great and simple recipe.

Needles November 18, 2009

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