Chicken and Corn Chowder

4.9 from 8 reviews


  • 3 pieces leftover chicken, shredded
  • 4 slices bacon, cooked and crumbled
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 2 cloves garlic minced
  • 1 white onion, chopped
  • 1 bell red bell pepper chopped
  • 2 pcs potatoes, cubed
  • 2 tbsp all purpose flour
  • 7 cups chicken broth (or water + 2 pcs chicken cube)
  • 2 bay leaf
  • 1 can corn kernels
  • 1 cup milk (I used evaporated milk)
  • chopped spring onion for garnish


  1. In a pot, heat butter and olive oil.
  2. Sauté garlic and onion until onions become translucent. Add bell pepper and saute until tender.
  3. Stir in flour, and cook 2 minutes stirring constantly. While stirring, slowly add in chicken broth and whisk until well blended.
  4. Add potatoes and bay leaves then bring to a boil. Simmer until potatoes are tender.
  5. Add in cooked chicken, corn and pour in milk. Bring to a boil and simmer for 15 minutes.
  6. Transfer to serving bowls, top with bacon and spring onion and serve with crusty bread.