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Creamy Chicken & Corn Chowder

A hearty chowder of corn and chicken...a bowl full of comfort on a cold winter day.


  • 1 cup reduced sodium chicken broth
  • 5 bacon strips diced
  • 1 red bell pepper coarsely chopped
  • 1/2 cup chopped onion
  • 1/4 cup all-purpose flour
  • 3 cups milk
  • 1 teaspoon Tabasco sauce
  • 2 cups frozen whole kernel corn
  • 1 cup cooked chicken breast cut into bite sized pieces
  • 1/2 teaspoon Kosher salt
  • 1 teaspoon Basil (I use and recommend Gourmet Garden
  • 1 Tablespoon minced garlic (I use and recommend Gourmet Garden


  • In a large Dutch Oven, fry bacon over medium heat for 5 minutes. Next add bell pepper and onion. Cook until onion is translucent and the vegetables are tender.
  • Add flour; cook and stir until smooth. Slowly stir in milk, Tabasco sauce and chicken broth. Bring to a boil; then cook until thickened, about 3 minutes.
  • Add chicken, corn, seasonings and herbs. Stir until well incorporated and cook for 10 minutes or until heated through.