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Chicken and Corn Chowder

Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Yield: 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
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1 tsp paprika
  • 1/4-1/2 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
  • 1 1/2 cups shredded cheddar cheese
  • Shredded cheddar cheese and parsley for topping


  • 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.
  • Saute potatoes, celery, onion, and garlic in bacon fat over medium heat until onions are starting to turn translucent.
  • 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.
  • 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.
  • Crumble bacon and add all but one tablespoon to soup. Top with remaining bacon, cheddar cheese, and parsley for serving.
Course: Dinner
Author: Chelsea Cole
Did you make this recipe?Mention @aducksoven on Instagram or tag #aducksoven.