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Soup is my passion. 



A Cooking Adventure with Thom

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Southern Chicken  and Corn Chowder

Servings: 4


Chicken and Corn Chowder. This hearty chowder comes together quickly and cooks for a comforting corn chowder you'll love.


3 pieces bacon, diced
1 tablespoon olive oil
1 onion
2 carrots
3 celery stalks
3 garlic cloves, minced
1 jalapeno pepper
3-4 boneless, skinless chicken breasts
2 cups milk
2 tablespoons all-purpose flour
2 20-ounce packages frozen creamed corn, thawed
teaspoon dried thyme

Cooking Method

  1. Add bacon and olive oil into the bottom of a large, lidded soup pot. Place over medium heat. Add roughly chopped onion, carrots, celery, and minced garlic and stirring frequently, cook until the bacon has crisped and onions are tender, about 5-8 minutes.
  2. Remove stems, seeds, and membrane from jalapeno pepper. Dice pepper finely and add to other vegetables.
  3. Cube chicken breasts and add to vegetables. Cook until the chicken is lightly browned, about 10-15 minutes. Add enough water to slightly cover all ingredients. Cover pot with lid and cook for about 20 minutes until chicken is done.
  4. Combine milk and flour in a small saucepan and cook, stirring constantly, until the mixture is lightly browned. Stir into the chowder.
  5. Open packages of frozen creamed corn and add to the chowder.
  6. Sprinkle dried thyme into chowder and stir to combine.
  7. Cover pot with lid and simmer over low heat for about 20 minutes.
819 Mountshire Terrace, Chester, Virginia 23836 Phone: (804) 530-1183