Back to Search Results Print Recipe

Chicken and Corn Chowder

Thick and delicious, and gluten free too!

Quick Facts

Prep Time: 20 minutes
Cook Time: 15 minutes
Yield: 6 servings

Ingredients

  • 5 slices bacon
  • 12 ounces boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1/2 cup chopped onion
  • 1/2 cup chopped bell pepper (any color)
  • 1 garlic clove, minced
  • 4 cups chicken broth
  • 1-1/2 cups frozen whole kernel corn
  • 1 can (14-3/4 ounces) cream-style corn
  • 1/4 cup Argo® Corn Starch
  • 1 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black fine grind pepper
  • 1-1/2 cups (6 ounces) shredded cheddar cheese

Directions

  1. Cook bacon in a large pot over medium heat until browned and crisp; drain on paper towels and crumble when cool enough to handle.  Reserve 2 tablespoons bacon drippings.
  2. Sauté chicken, onion, bell pepper and garlic in hot bacon drippings; cook 3 to 5 minutes until chicken is no longer pink and onion begins to soften.  Add chicken broth, frozen corn and cream-style corn.  Combine corn starch with milk and stir into soup.
  3. Heat to boiling over medium heat, stirring constantly; reduce heat and simmer 15 minutes.  Add salt, pepper and cheese; stir until cheese is melted.
  4. Ladle soup into bowls; sprinkle bacon over individual servings.