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Chicken, Corn and Potato Chowder with Green Chiles & Cheddar Cheese

4.71 Mitt(s) 14 Rating(s)14 votes, average: 4.71 out of 514 votes, average: 4.71 out of 514 votes, average: 4.71 out of 514 votes, average: 4.71 out of 514 votes, average: 4.71 out of 5

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Level: Easy

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Description

The robust aroma gives way to an intensely satisfying soup that will indulge your craving for comfort foods.

Ingredients

  • 3 slices Bacon
  • 1 pound Chicken Breasts, Skinless & Boneless, Cut Into Bite-sized Pieces
  • 1 cup Chopped Onion
  • 1 cup Diced Red Bell Pepper
  • 2 cloves Garlic, Minced
  • 1 can (4 Oz. Can) Diced Green Chiles
  • 5-¼ cups Low-salt Chicken Broth
  • 2 cups Peeled & Diced Russet Potatoes
  • 1 cup Frozen Whole Corn Kernels
  • 1 can (14 Oz. Can) Creamed Corn
  • ½ cups All-purpose Flour
  • 2 cups Skim Milk
  • 1-½ cup Grated Sharp Cheddar Cheese, Plus More For Garnishing
  • ¼ teaspoons Cayenne Pepper
  • Salt And Pepper
  • Chopped Scallions For Garnish

Preparation

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 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.

42 Comments

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cookincanuck on 8.22.2011

Thanks so much to all of you who left reviews. I’m glad you enjoyed this soup as much as we do.

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charansam on 2.8.2011

My family devours this every time I make it!

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Sabi on 4.6.2010

Thanks for such an awesome recipe. I love how easy it was and how delicious it is. I love the small amount of spice because of the cayenne pepper with the awesome flavors of bacon and cheese and well of course everything else. It is definitely one of those soups that you just can’t get enough of. Definitely going to save this recipe for tons more use!

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Bite Monster on 3.8.2010

Delicious!! Perfect for a snowy night after a long day of work. I used some leftover pork because it was there and added some needed-to-be-used celery and it was great. Not really that much work either.
Note: Makes enough for a small army.

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mw28590 on 3.7.2010

This was awesome! Easy to make and so good! It was very flavorful and had just enough of a kick. It makes a lot though, so we froze part of it for later.

14 Reviews

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Christina Roth on 7.7.2014

This is an amazing soup! I love chowders and am always searching for new ones. I discovered this one, read all the reviews, and gave a shot. Did not disappoint! However, I made so many changes the first time around, that I can’t really review the original recipe. Here’s what I did: 1) Broiled the chicken breasts separately. I seasoned them with salt, pepper, cumin and chili powder. Cooled, diced and set aside. 2) Parboiled the diced potatoes in a separate pot. Set aside to add later. 3) Omitted the canned chilies and instead diced 2-3 medium sized fresh jalapenos and added 1 diced poblano pepper. 4) Completely omitted the bacon (actually I totally blanked it when I made it). This didn’t affect the recipe too much. I just used sunflower oil to cook the veggies. 5) I also omitted the can of creamed corn. Instead of frozen corn, I cut off fresh corn kernels from 2 ears of corn. That worked perfectly and the flavor was incredible. 6) Like another reviewer, I decreased the flour to 3 tablespoons and used 1/2 cup of heavy cream instead of skim milk (which I never buy). 7) I also didn’t whisk in the grated cheese, but had some set aside for topping. Even so…I have to give credit where credit is due! Thanks for posting!

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KimStowe on 11.21.2011

Very good! Fed my family of 6 with leftovers. I used sharp white cheddar.

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Maggie on 11.14.2011

AMAZING!! Hubby and I loved it.

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chellemn on 8.16.2011

Incredible!! Just made this for dinner and the whole family was raving over it. My 3yr old had 2 bowls!
The only thing I did different was I parboiled the cubed potatoes for about 8 min before adding them and I also roasted skin-on chicken breasts in the oven with a little kosher salt and pepper and when cooled chopped them up and then put them in the chowder. This was so easy and absolutely delicious. Will make again for sure!

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oodalolly on 1.10.2011

Made this last night for the first time, and tried it out on my community group. It was a hit. We enjoyed the rich corn flavor. I only put in 1/8 tsp. of cayenne b/c there are lots of kids in our group, and I wasn’t sure how hot it was going to be. Next time I’d use the full amount. :o)

I felt like it needed a lot of salt, so next time I’d use regular chicken broth instead of lower sodium. The cheese is an excellent addition to corn chowder. And we made extra bacon to use as garnish, too. Delish! Thanks!

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