Chicken Corn Chowder

Chicken, corn, half and half and bacon star in this one pot meal that can be prepared ahead of time, and reheated when ready to serve.
Cuisine: American
Course: 1 pot meals, Brunch, Lunches, Main Dishes, Protein Rich, Side Dishes, Snacks
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Prep Time 15 minutes
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Total Time 1 hour
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Servings 5


  • 1 1/2 cups Prairie Farms Half and Half
  • 1 cup corn canned
  • 2 cups chicken breast chopped & cooked
  • 1/2 cup celery diced
  • 1/2 cup carrot diced
  • 1 cup onion diced
  • 2 cup potatoes diced
  • 6 slices bacon
  • 1 can diced tomatoes 14.5oz
  • 2 1/2 cups chicken broth
  • 3 Tbsp flour
  • 1 tsp creole seasoning or seasoned salt
  • salt and pepper to taste


  • Fry bacon in a large saucepan. Remove and drain on paper towels.
  • Add butter to bacon drippings, if necessary, to make 3 tablespoons.
  • Add celery, potatoes, onion and carrot. Sauté, stirring constantly, until onion and celery are tender.
  • Stir in flour until well incorporated.
  • Add chicken broth and seasoning or seasoned salt, stirring to blend well. Cook, stirring until thickened.
  • Cover and simmer for 12 minutes.
  • Add the chicken and corn; simmer for 7 minutes longer, until vegetables are tender.
  • Add half-and half and tomatoes.
  • Heat through and taste. Add salt and pepper, as needed.

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