Cheesy Chicken Corn Chowder
Indulge in the ultimate comfort food with this hearty and flavorful Cheesy Chicken Corn Chowder! Packed with tender chunks of seasoned chicken, sweet bursts of corn, and creamy melted sharp cheddar cheese, this satisfying soup is the perfect way to warm up on a chilly day. Russet potatoes add a hearty touch, while a rich, velvety base of chicken broth and heavy cream ties everything together. A quick 45-minute recipe from start to finish, it’s ideal for busy weeknights yet indulgent enough for a cozy weekend meal. Garnish with fresh green onions and crispy bacon for an extra layer of flavor, and watch this crowd-pleaser become a family favorite. Perfect for feeding six, this cheesy chowder is a comforting classic you’ll crave all year long!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 pieces chicken breasts, diced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 2 large russet potatoes, peeled and diced
- 2 cups frozen corn kernels
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 2 stalks green onions, sliced (for garnish)
- 0.5 cup bacon, cooked and crumbled (optional)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Season the diced chicken breasts with salt and black pepper, then add them to the pot. Cook for 6-8 minutes until golden and fully cooked through. Remove the chicken and set aside.
In the same pot, add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute.
Sprinkle the flour over the onions and garlic, stirring constantly for 1-2 minutes to form a roux.
Gradually whisk in the chicken broth, ensuring no lumps remain. Bring the mixture to a simmer.
Add the diced potatoes to the pot and cook for 10-12 minutes, or until the potatoes are tender.
Stir in the cooked chicken, frozen corn, and heavy cream. Return to a gentle simmer and cook for 5 minutes.
Reduce the heat to low and stir in the shredded cheddar cheese until melted and the soup is creamy.
Taste and adjust the seasoning with additional salt and pepper, if needed.
Serve hot, garnished with green onions and crumbled bacon, if using.
Nutrition Facts
Calories |
3751 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 240.9 g | 309% | |
| Saturated Fat | 119.7 g | 598% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 684 mg | 228% | |
| Sodium | 8645 mg | 376% | |
| Total Carbohydrate | 229.6 g | 83% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 38.4 g | ||
| Protein | 173.9 g | 348% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1874 mg | 144% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 5647 mg | 120% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
