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Chicken Corn Chowder

Using precooked chicken makes this recipe a breeze to prepare on busy weeknights.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, May 2004


  • 2 strips bacon, cut crosswise into 1/2-inch strips
  • 1 small onion, diced
  • 2 stalks celery, thinly sliced
  • 2 tablespoons all-purpose flour
  • 4 cups milk
  • 1/2 leftover thyme-roasted chicken, skin removed, meat shredded
  • 2 cups leftover roasted potatoes from Easy Thyme-Roasted Chicken with Potatoes, cut into bite-size pieces
  • 1 package (10 ounces) frozen corn kernels
  • Pinch of cayenne pepper
  • Coarse salt and ground pepper


  1. Cook bacon in a large saucepan over medium-high heat, stirring often, until crisp and brown, 3 to 5 minutes; transfer to a plate with a slotted spoon.

  2. Add onion and celery to rendered fat in pan; cook over medium heat, stirring often, until softened, 5 to 7 minutes. Add flour, and cook, stirring, about 1 minute. Add milk, and bring to a boil, stirring occasionally.

  3. Add chicken, potatoes, corn, and cayenne; season with salt and pepper. Return to a boil. Reduce heat to medium, and simmer until heated through, 3 to 5 minutes. Serve sprinkled with reserved bacon.

Cook's Notes

When cooking the vegetables and flour in step two, stir frequently to prevent the mixture from taking on any color; this will keep the chowder creamy white.

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