Chicken, Corn & Potato Chowder Recipe With Green Chiles & Cheddar Cheese
This hearty and flavorful recipe combines tender chicken pieces with a blend of savory vegetables and creamy, cheesy goodness. A touch of smoky bacon adds depth to the dish, making it a comforting and satisfying meal that will warm you up from the inside out. Garnish with fresh scallions and extra melted Cheddar cheese for a delightful finish. Gather your ingredients and get ready to enjoy a bowl of this delicious homemade chicken and corn chowder.
— Constant Cookbook
Ingredients
- 3 bacon slices
- 1 lb. skinless, boneless chicken breasts, cut into bite-sized pieces
- 1 cup chopped onion
- 1 cup diced red bell pepper
- 2 garlic cloves, minced
- 1 can (4 oz.) diced green chiles
- 5 1/4 cups low-salt chicken broth
- 2 cups diced, peeled russet potatoes
- 1 cup frozen whole-kernel corn
- 1 can (14 oz.) creamed corn
- 1/2 cup all-purpose flour
- 2 cups skim milk
- 1 1/2 cups grated sharp Cheddar cheese, plus more for garnishing
- 1/4 tsp cayenne pepper
- Salt & pepper
- Chopped scallions (for garnish)
Instructions
- Cook bacon in a large saucepan over medium heat until crispy. Remove the bacon from the pan and let drain on a piece of paper towel. Set aside.
- To the bacon drippings, add chicken, onion, red bell pepper, and garlic. Cook, stirring occasionally, for 5 minutes. Add diced green chiles and cook for an additional minute. Add chicken broth and potatoes. Bring to a boil, reduce heat, cover, and simmer for 20 minutes, or until the potatoes are tender. Add frozen whole-kernel corn and creamed corn, and stir well.
- Pour flour into a medium bowl. Gradually whisk in skim milk. Add the milk mixture to the soup and cook over medium heat, stirring frequently, until the mixture thickens, about 15 minutes. Stir in 1½ cups grated sharp Cheddar cheese and cayenne pepper. Season with salt and pepper. Ladle the soup into bowls and garnish with chopped scallions, grated Cheddar cheese, and crumbled bacon. If desired, break some tortilla chips over each portion of soup.
Yield
Serves 4 to 6
Nutrition
- Calories: 716 kcal
- Carbohydrate Content: 69 g
- Protein Content: 54 g
- Fat Content: 27 g
- Saturated Fat Content: 13 g
- Cholesterol Content: 130 mg
- Sodium Content: 1127 mg
- Fiber Content: 5 g
- Sugar Content: 15 g
- Serving Size: 1 serving
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