Chicken and Corn Chowder
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 Servings
  • 6 strips bacon
  • 3 potatoes, peeled and cubed
  • 3 stalks celery, roughly chopped
  • 1 onion, roughly chopped
  • 1 tsp minced garlic
  • 5 cups chicken stock
  • ½ tsp black pepper
  • ½ tsp salt
  • 1 tsp paprika
  • ¼-1/2 tsp cayenne pepper (depending on how hot you want it)
  • 2 cups heavy cream
  • 1 cup cooked, shredded chicken
  • 1 cup frozen or canned corn
  • 1½ cups shredded cheddar cheese
  • Shredded cheddar cheese and parsley for topping
  1. In a large stock pot, cook the bacon over medium heat. Set bacon aside to paper towel lined plate. Drain off all but 1 tbsp of the bacon fat.
  2. Saute potatoes, celery, onion, and garlic in bacon fat over medium heat until onions are starting to turn translucent.
  3. Add chicken stock, black pepper, salt, paprika, and cayenne pepper to the stock pot. Bring to a boil and reduce heat to medium. Cover and let cook for 12-15 minutes, until potatoes are fork tender. Puree in batches in a blender or using an immersion blender.
  4. Add heavy cream, shredded chicken, and corn to the soup over medium-low heat. Cook until heated through. Reduce heat to low and add cheddar cheese. Cook until cheese is completely melted.
  5. Crumble bacon and add all but one tablespoon to soup. Top with remaining bacon, cheddar cheese, and parsley for serving.
Recipe by A Duck's Oven at