Corn & Chicken Chowder

Prep Time
Cook Time
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"Every August my Grandmother and her cousin would use our farm grown sweet corn to make corn chowder seasoned with lots of bacon and onions. I adapted a recipe from Cooking Light magazine for a lighter version, one that adds chicken and cheese. My family loves it and I often keep it warm in a slow cooker to be served at work potlucks."

Original recipe yields 6 servings


  • Serving Size: 1 (556.7 g)
  • Calories 433.5
  • Total Fat - 13.8 g
  • Saturated Fat - 5.9 g
  • Cholesterol - 94.2 mg
  • Sodium - 1551.1 mg
  • Total Carbohydrate - 37 g
  • Dietary Fiber - 4.8 g
  • Sugars - 7 g
  • Protein - 40.5 g
  • Calcium - 309.6 mg
  • Iron - 2.2 mg
  • Vitamin C - 42.2 mg
  • Thiamin - 0.2 mg

Step 1

In a soup pot, saute bacon until crisp. Remove bacon from the pot; crumble and set aside.

Step 2

Saute chicken, onion and bell pepper over medium heat in the bacon grease for 5 minutes.

Step 3

Stir in chicken broth, potatoes and Goya seasoning (if using); bring to a boil.

Step 4

Cover pot, reduce heat and simmer 20 minutes, or until potatoes are tender.

Step 5

Add corn; stir well.

Step 6

Place flour in a medium bowl. Gradually whisk milk into the flour.

Step 7

Stir milk mixture into the pot. Cook over medium heat for 15 minutes, or until thickened, stirring frequently.

Step 8

Stir in cheese, bacon, salt and pepper. Enjoy!

Tips & Variations

No special items needed.



Very good chowder! I loved the addition of the cheese.

review by:
(11 Dec 2019)


Loved this chowder! What a great flavored bowl of chunky chowder this makes. I didn't use the Goya jamon, but did add in about 1/2 cup of chopped leftover smoked ham shoulder cut into small chunks for the flavor, and I substituted canned milk for some of the milk, and then added in Half and Half for the rest of the milk portion. I love that I have another great chowder recipe to keep me warm in the winter! Thanks so much for sharing with us Acerast! Linda

(27 Jan 2012)