Creamy Chicken Corn Chowder Is Hearty and Decadent

Even in sunny Florida, I find myself craving soups and chili as fall approaches.

With fall around the corner, (at least by the calendar we’re told here in Florida), I find myself craving soups, chili and anything with pumpkin and cinnamon.

This Chicken Corn Chowder became one of our meal staples while living in Washington. With colder weather, I find that I crave heartier (and possibly more decadent) foods.

I’m not going to pretend this recipe is particularly healthy, but it is amazingly good!

So with fall fast approaching, I decided it was time to bring it back out. I love this chowder, because there’s always leftovers, and it makes for a great lunch throughout the week. With green chilies and chipotles, how could you go wrong?

Health Benefits

Chicken – excellent source of protein, contains Vitamin B6 for energy and cardiovascular health, high in niacin, which protects against age related cognitive decline.

 I’ve had the designated “Best Chowder in Seattle”, and to me, this tops it! So flavorful, and the ultimate comfort food. Please make this; you’ll be so happy you did.

Chicken Corn Chowder

adapted from The Pioneer Woman

  • 1lb cooked chicken, cubed or shredded
  • 2 slices uncured or turkey bacon, cut into pieces
  • 2 Tablespoons Butter
  • 1-1/2 whole Yellow Onion, Diced
  • 5 ears Corn, Shucked
  • 2 whole Chipotle Peppers In Adobo Sauce, Finely Diced
  • 1 whole 4-ounce Can Diced Green Chilies (I use fire roasted for extra kick)
  • 32 ounces, fluid Low Sodium Chicken Broth
  • 1-1/2 cup whole milk
  • 1/2 teaspoon Kosher Salt
  • 3 Tablespoons Corn Meal
  • 1/4 cup Water


Slice the corn kernels off the cob and set aside.
Add bacon pieces to a pot or dutch oven over medium heat. Cook for a couple of minutes. Throw in diced onion and stir, cooking the onion for 3 to 4 minutes. Add butter and melt. Add corn. Stir and cook for one minute. Add both kinds of chilies and chicken and stir.
Pour in chicken broth and milk. Add salt. Stir and bring to a boil. Reduce heat to low.
Combine cornmeal with water. Stir to combine, then pour into the chowder. Cover and cook for 15 minutes over low heat. If chowder needs more thickening, add another tablespoon of cornmeal mixed with water. Cook for another 10 minutes. Enjoy!

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