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Chicken Corn Chowder

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  • Serves: 4
  • Complexity: medium


  • 2-3 Slices smoked bacon
  • 3 ears fresh corn (yellow or white) removed from cob
  • ¾ Cup sliced green onion
  • 2-¼ cups milk (1 or 2%), divided
  • ¼ cup diced celery (small)
  • 1 tsp. chopped fresh thyme (or to taste)
  • 1 ½ cups cooked chicken (medium dice)
  • salt & pepper
  • ¼ cup (1oz.) shredded sharp cheddar cheese


  1. Cook bacon until crisp, remove from pan and reserve about 2tsps. of the drippings, then crumble bacon and set aside for garnish.

  2. Put the drippings in a Dutch oven add green onions (reserve some for garnish) & celery, sauteing for 8-10 minutes or untill tender.

  3. Set aside about 1 cup of corn, placing the remaining corn and 1 cup of milk in a food processor, blend until smooth.

  4. Add the remaining 1-¼ cups milk and spices, blend breifly.

  5. Add this pureed mixture and reserved corn to Dutch oven along cooked chicken, correcting flavor with salt and pepper to taste.

  6. Heat gently for 5-10 minutes to heat completely without scorching the milk. Ladle into bowls and garnish with bacon crumbles, green onions, and cheese.

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