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Chicken Corn Chowder with Fresh Corn

Updated on August 2, 2014

Taking some extra time to make a fresh pot of soup is so worth it. The fresh taste of this Chicken Corn Chowder is quite delicious and a little bit goes a long way when paired with a crisp salad and crusty bread for dipping.

This is a great soup to make during the summer when corn on the cob is at its peak. I put my corn straight up in a large bowl and slice the kernels off in a downward motion.

If you are feeding a crowd, double the recipe and make a day ahead. It's so easy to reheat in a slow cooker the next day.

Serving Size

Serves: 6


  • 2 tbls. butter
  • 1 cup chopped onion
  • 1 cup chopped red bell pepper
  • 2 cups peeled, chopped potato
  • 4 ears of fresh corn kernels
  • 1 cup milk
  • 2 cups chicken broth
  • 4 cups cooked chicken breast meat, cubed or shredded
  • 1 tsp. garlic powder
  • salt and pepper to taste
  • 1 cup half and half
  • 2 cups shredded cheddar cheese
  • chopped fresh parsley


  1. Melt butter in a large pot or dutch oven.
  2. Saute onion and red pepper about 5 minutes or until soft.
  3. Add remaining ingredients except for half and half and cheddar cheese.
  4. Bring to a boil and simmer for 15 minutes or until potato is tender.
  5. Add half and half and cheese. Continue to cook until cheese is melted.
  6. Top with chopped parsley if desired.
Lodge EC6D43 Enameled Cast Iron Dutch Oven, 6-Quart, Island Spice Red
Lodge EC6D43 Enameled Cast Iron Dutch Oven, 6-Quart, Island Spice Red

Stovetop and oven safe for delicious soups, stews and casseroles.



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