Iowa Chicken Corn Chowder
Created by dienia b on July 4, 2025
- Servings: 4
- Prep Time: 30m
- Cook Time: 60m
- Recipe #44823
Ingredients
- 6 ounces bacon
- 1 pound chicken breast, boneless, cut into 1/2 inch cubes
- 3/4 cup onion, finely chopped
- 3/4 cup celery, finely chopped
- 4 cups chicken broth
- 4 cups corn, frozen, whole kernel, divided
- 1 pound potatoes, diced (2 cups)
- 1/2 teaspoon salt
- 8 ounces heavy cream
- 2 tablespoons parsley, chopped
- 1/8 teaspoon white pepper
How to Make
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Step 1: In Dutch oven over medium heat, cook bacon until crisp and remove.
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Step 2: Pour off all but 2 tablespoons of the drippings.
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Step 3: Add chicken, onion, and celery.
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Step 4: Cook on low for 10 minutes or until tender, stirring frequently.
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Step 5: Meanwhile, in blender container combine 1 cup chicken broth and 2 cups frozen corn. (Creamed corn folks)
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Step 6: Blend on high speed until smooth, scraping sides occasionally.
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Step 7: Into Dutch oven, stir pureed corn, remaining corn kernels, potatoes, remaining chicken broth, and salt.
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Step 8: Bring to a boil over high heat, reduce heat to low and simmer, partially covered, 20 minutes or until potatoes are tender.
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Step 9: Stir in cream, parsley, and pepper and simmer for 2-3 minutes.
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Step 10: Taste for seasoning.
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Step 11: Stir in crumbled cooked bacon.
Nutritional Facts
- Serving Size: 1 (716.5 g)
- Calories 785.9
- Total Fat - 33.1 g
- Saturated Fat - 10.7 g
- Cholesterol - 356.2 mg
- Sodium - 2215.8 mg
- Total Carbohydrate - 73.7 g
- Dietary Fiber - 7.1 g
- Sugars - 19.9 g
- Protein - 46.4 g
- Calcium - 76.7 mg
- Iron - 5.5 mg
- Vitamin C - 15.2 mg
- Thiamin - 0.6 mg