Chicken Corn Chowder and Potatoes


At a Glance

  • Potato Type: White, Yellow
  • Prep Method: Boiled
  • Cuisine: American

Recipe By:

Make this chowder early in the day, then let it simmer to enrich the flavor.  Great comfort food and a hearty, healthy meal the whole family loves!


  • 3 -6 Side Delights® White or Yellow potatoes peeled and diced (count depending on what size potatoes you are using)
  • 4-5 medium-sized chicken breasts (or 1 small whole chicken)
  • 4 cups of Chicken Broth (I like to make my own, but you can use canned or bullion too)
  • 2 cups of milk (can substitute heavy cream here, but you may want to omit butter if you do)
  • 2 Tbl butter
  • ½ medium-sized onion, diced
  • 1 can cream of corn
  • Salt and pepper to taste (approx. ½ tsp of each)
  • 4 slices bacon (crumbled – optional for toppings) – or you can add directly to soup
  • 3 cups of shredded cheddar cheese (optional for topping)
  • Diced green onions (optional for toppings)
  • Hot Sauce (option for topping)


  1. In a soup pot (or you can use a slow cooker) add the chicken broth, potatoes, onions, and shredded chicken.
  2. Simmer on medium heat until potatoes are tender.
  3. Add the can of cream corn, milk, butter, and salt and pepper.
  4. Simmer on low until it thickens, and you are ready to serve.
  5. Prepare desired toppings to serve with soup.

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