Chicken Cheddar Corn Chowder

4.53 from 21 votes

This rich, creamy soup features tender chunks of chicken, crispy bacon, plenty of potatoes and corn, and lots of cheddar cheese. True comfort food on a chilly day.

Course: Soups

Cuisine: American

Servings: -8 servings

Calories: 540kcal

Author: Danelle

Ingredients

6 slices bacon
1 red bell pepper diced
2 cloves garlic minced
1/2 cup onion diced
6 cups chicken broth
3 medium potatoes peeled and diced
2-3 cups cooked shredded chicken
1 1/2 cups of frozen corn or canned
1/2 cup flour
2 cups half and half
2 cups shredded cheddar cheese
Salt and pepper to taste
Fresh parsley for garnish

Instructions

In a large Dutch oven, cook bacon until crisp. Remove from pan; crumble and set aside.
Add the red pepper, garlic and onion to the pot and cook until vegetables are just tender. Stir in the chicken broth and bring to a boil. Add the diced potatoes and cooked chicken to the pot and simmer until the potatoes are tender, about 10 minutes.
In a medium bowl, whisk together the flour and half and half until smooth. Gradually stir the flour mixture into the soup, stirring constantly until soup thickens. Stir in the corn and .
Simmer for an additional 10-15 minutes. Remove from heat and stir in cheese and reserved bacon. Season with salt and pepper, to taste. Garnish with fresh chopped parsley, and additional cheese and bacon, if desired.

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