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Oct 14
28

Chicken Corn Chowder

Chicken Corn Chowder

My husband has been craving Chicken Corn Chowder lately, so I decided to make a version based on two of my other popular soups, my Creamy Chicken and Wild Rice and Buffalo Chicken Soup. This recipe makes a lot of soup (15 cups!), but my husband said to him it’s more like 3-4 servings because he ate it out of a big serving bowl (really). Needless to say, it was a big hit with Mr. Bites! This soup is creamy and hearty with corn, potatoes, carrots, celery and chicken and it’s topped with green onions and bacon. I found a cup of it to be very filling and it would be perfect for lunch or dinner paired with a salad or sandwich. At just 183 calories or 6 Weight Watchers SmartPoints, a cup of this Chicken Corn Chowder will even leave you some calories for dessert!

Chicken Corn Chowder

Looking for more tasty, hearty soup recipes? Check out my Butternut Squash Soup, Creamy Chicken and Wild Rice Soup, Zuppa Toscana, Broccoli Cheddar Soup, Slow Cooker Beef and Barley Soup, Italian Wedding Soup, Cheeseburger Soup, Spaghetti and Meatball Soup, Buffalo Chicken Soup, Chicken Tortilla Soup and more in the soup section of my recipe index!

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Chicken Corn Chowder

Yield: 15 (1 cup) servings

Ingredients:

  • 8 slices center cut bacon
  • 2 cups water
  • 4 cups reduced sodium fat free chicken broth
  • 1 lb uncooked boneless skinless chicken breasts
  • 12 oz Russet potatoes, cubed (you can peel or not peel as long as you scrub!)
  • ¾ cup sliced carrots
  • ¾ cup chopped celery
  • ½ cup flour
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • ½ teaspoon cayenne pepper
  • 8 tablespoons (1 stick) of light butter (I use Land O’Lakes)
  • 2 cups fat free half and half
  • 2 (15 oz each) cans of corn, drained
  • 1 (14.5 oz) can creamed corn
  • 2 oz canned diced green chilies
  • 2 scallions, sliced

Directions:

  1. Cook the bacon according to package directions until crisp. Remove the bacon slices to a stack of paper towels to dry. Chop or crumble the bacon into small pieces and set aside.
  2. Bring the water and chicken broth to a boil in a large pot or Dutch oven. Add the chicken, potatoes, carrots and celery and reduce heat to a simmer. Cover the pot and simmer for 25-30 minutes until chicken is cooked through and easy to shred. Remove the cooked chicken breasts to a cutting board and shred or chop into small pieces. Replace the lid and continue to simmer the rest.
  3. Mix together the flour, salt, black pepper and cayenne pepper in a bowl until combined. In a medium saucepan, melt the butter over medium heat. Whisk in flour a spoonful at a time to smoothly combine with the butter. Pour the half and half in a little at a time, stirring continuously with a whisk to allow the roux to combine with the cream. Continue whisking and adding half and half until the mixture is smooth and creamy.
  4. Add the cooked chicken and the cream mixture into the soup pot and stir to combine. Add the canned and creamed corn and the diced chilies and stir. Bring the soup back to a simmer and simmer for 10 minutes or so to allow the soup to thicken and the flavors to combine. Add salt and pepper to taste. Garnish each bowl of soup with sliced scallions and crumbled bacon when serving.

Weight Watchers SmartPoints:
6 per (1 cup) serving (SP calculated using the recipe builder on weightwatchers.com)

Weight Watchers Points Plus:
5 per (1 cup) serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info below)

Nutrition Information:
183 calories, 20 g carbs, 7 g sugars, 6 g fat, 3 g saturated fat, 12 g protein, 2 g fiber (from myfitnesspal.com)

an Emily Bites Original

   
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28 Responses to “Chicken Corn Chowder”

  1. #
    1
    Emily — October 14, 2016 @ 8:28 am

    YUM!!! printing this and can’t wait to try it out – hopefully this weekend 🙂

  2. #
    2
    RoIbin — October 15, 2016 @ 1:20 pm

    Does this recipe freeze well?

  3. #
    3
    Hailey Cooper — October 15, 2016 @ 7:42 pm

    Made this tonight – it was delish and I have tons left over to freeze! 🙂

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    4
    Hailey Cooper — October 15, 2016 @ 7:47 pm

    Made this tonight – it was delicious and I have tons left over to freeze! 🙂

  5. #
    5
    Ashley — October 17, 2016 @ 12:57 pm

    Made this last night for lunches this week and LOVE it. So good!!

  6. #
    6
    Hannah — October 17, 2016 @ 3:21 pm

    Made this for dinner last night and my 6 year old son loved it. He said he wanted to have this for dinner 100 times :).

    My hubby and I loved it too so it was a win all the way around.

  7. #
    7
    Marybeth — October 18, 2016 @ 8:59 am

    Made this chowder on Sunday and it was awesome!!! I would have been happy to have gotten this in a restaurant! Thank you!

  8. #
    8
    Cori — October 22, 2016 @ 5:14 pm

    Made a double batch of this last Sunday. (Nearly 2 gallons) Thought it would get my family of four through the school/work week. I was so wrong!!!! 2 gallons = 2 days! My family loved it. My 5 year old son told me it was the best dinner I’ve ever made. I a now making another double batch for this week! Thanks for the great recipe!!

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    9
    Dodi — October 23, 2016 @ 7:15 pm

    Made this sans chicken today. My daughters are vegetarians, so I try to change recipes to make it something the whole family will eat. Added a little more carrots and potatoes. HUGE hit in our house! This will be a go to this winter. Thank you, thank you!

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    10
    Lauren — October 27, 2016 @ 8:00 am

    Can you do this in the crock pot? Also when do you out the potatoes in (not crockpot)

    • Emily Bites replied: — October 27th, 2016 @ 8:14 am

      I’ve never tried making this in a slow cooker, but you can certainly try it! The potatoes are added in step 2 🙂

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    11
    Tisha — October 30, 2016 @ 8:39 pm

    Amazing as always!! Delicious flavor and so hearty!! I agree with the other comments that we didn’t have much leftovers either! Your recipes have been a life saver for me on my weight watchers journey, and my husband (who isn’t on WW) has enjoyed the dozens of meals I’ve cooked!!

  12. #
    12
    Val — October 31, 2016 @ 8:17 am

    This soup is sooo good! Easy to follow instructions too. Definitely a keeper!!!

  13. #
    13
    Katie — November 3, 2016 @ 6:54 pm

    I made this for dinner tonight – halved the amount of butter it called for but used the real deal – we loved it! Perfect weeknight dinner and enough left over for my fiancé to take for lunches 🙂

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    14
    Catherine — November 4, 2016 @ 10:44 pm

    Made this tonight and as always–win! My husband and I both LOVED it! Pretty easy to make and huge flavor. We both like a little heat so I did fire roasted corn instead of regular and it was great. Thanks Emily!

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    15
    Rachel — November 7, 2016 @ 1:40 pm

    Made this for lunch and it was amazing!! Love the little bit of heat in it. Will definitely be putting this one on repeat!!

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    16
    Abby — December 2, 2016 @ 5:53 am

    This was really yummy! I didn’t have half and have so I substituted with 2 tbsps of butter and nearly 2 cups milk. We really liked it! I thought it may be good with some paprika too.

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    17
    Spring — December 3, 2016 @ 6:43 pm

    For the chicken, do you have to cut it up prior or just put the whole breast into th pot? Thank you!

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    Sarah — December 27, 2016 @ 10:26 am

    Made this for dinner last week and got rave reviews! It tasted as good as the corn chowder I spend hours making and simmering. A+ I substituted 1% milk for the half-and-half. Delicious! Next I’m trying the Creamy Chicken and Wild Rice Soup!

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    19
    Marcia — January 16, 2017 @ 1:47 pm

    For those who are lactose I tolerate can almond or cashew milk be substituted for half and half and coconut oil for butter? I made as directed but reacted to the dairy in the recipe.

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    20
    Marcia — January 16, 2017 @ 1:47 pm

    For those who are lactose I tolerate can almond or cashew milk be substituted for half and half and coconut oil for butter? I made as directed but reacted to the dairy in the recipe.

    • Emily Bites replied: — January 30th, 2017 @ 12:03 pm

      Hi Marcia,
      I’m sorry but I have never cooked with almond or cashew milk so I really can’t say for sure. If you give it a try please report back!

  21. #
    21
    Margie McCord — February 12, 2017 @ 2:19 pm

    I made this recipe for my husband and I and for my daughter’s family. We all loved it. I just discovered your website a few months ago, you have so many yummy recipes I want to try. I am a fan.

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    22
    Erin Madore — February 24, 2017 @ 2:32 pm

    I never can find light butter other than in the tubs. I’ve looked every where. Any suggestions for substitutions? I use a lot of your recipes and I often see light butter in them.

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    23
    Lauren — February 24, 2017 @ 2:48 pm

    I was just reading your FAQs and decided to report back on my findings. I have made this several times, comes out great every time. I personally would not recommend freezing this, as mine thawed clumpy. It tasted the same but the consistency was very strange and off. Just offering up my findings = ]

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    Krissy — March 14, 2017 @ 12:52 pm

    I made this last night at a family gathering and it was gone before I could blink! Everyone was teasing me that they didn’t want to eat my “Weight Watchers” soup, but they all loved it! I think you could convert anyone to a lower calorie lifestyle with this soup.

    Thank you for all of your delicious recipes! They make dieting and seeking out healthy foods much more fun (and tasty too.)

  25. #
    25
    Ray — March 25, 2017 @ 7:22 pm

    New favorite soup. My fiance made this and we’re both obsessed. Everything is in such perfect proportion!

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    Mandi — July 15, 2017 @ 8:05 pm

    While this was delicious… I found it EXTREMELY SPICY. And I am a Louisiana girl who loves flavorful food. If I made this again I would cut the cayenne in half and or go easier on the diced peppers. Otherwise, very good.

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