This Chicken Corn Chowder is a creamy soup full of chicken, bacon, veggies, and a whole lot of corn! In fact, two different kinds of canned corn are used in today’s corn chowder soup: cream style corn and fire roasted corn.

The soup is made creamy with the cream style corn, and it’s made flavorful with the chicken, bacon, carrots, jalapeño, and fire roasted corn.

Canned corn used in this Chicken Corn Chowder:

Ways to change up this Chicken Corn Chowder recipe:

As always on Meal Planning Mommies, this recipe is kept simple and light. Of course, you can always alter the recipe to fit your tastes. Here are some ingredients you may like to add that will bulk up the soup, thicken it, or introduce extra flavors/textures.

Ingredients you could add to change up the soup a little bit:

1. Cheese: Shredded cheddar or Monterey Jack cheese can be added to thicken the soup and make it creamier.
2. Potatoes: Potatoes, chopped small, would make the soup heartier and more dense. Another option would be to cook the potatoes until they are soft, mash them, and then mix them into the soup to really thicken things up.
3. More vegetables: Many corn chowder soup recipes include celery and/or bell peppers. Both of these vegetables can be cooked at the same time as the onion, carrots, and jalapeño peppers in this recipe. You can also add extra onion, carrots, or jalapeño peppers as well.
4. Extra bacon or chicken: I went light on the bacon, but you could always cook and crumble a couple of extra slices and toss them in if you would like.

Five for Five

This soup makes five servings and each 1-1/2 cup serving is just 5 blue and 5 purple Points…so it’s 5 for 5. That’s easy to remember, right? 🙂 If you are on the green plan, with me, one serving is 8 green points. (Totally worth it though)

Alright, let’s get to this recipe…

Here is what you need:

1 tablespoon light butter
1 carrot, peeled and chopped
1 jalapeño, seeded and minced
1/4 cup chopped onion
2 tablespoons flour
2 cups 1% reduced-fat milk
1 cup chicken broth
1 (14.75 ounce) can cream-style corn
1 (14.5 ounce) can fire-roasted corn
8 ounces boneless, skinless chicken breasts
1/4 teaspoon pepper
1/8 teaspoon salt
2 bacon strips
Fresh chives, optional

Here is what you do:

Melt butter in a stockpot over medium-low heat. Add in carrots, jalapeño, and onion, and allow to cook until vegetables are tender, about 3-4 minutes.

Stir flour into the vegetables.

Slowly mix in the milk, broth, cream-style corn, roasted corn, chicken, pepper, and salt. Bring heat up to medium-high heat. Bring to a boil, then lower heat to medium and allow to cook 10 minutes.

Meanwhile, cook bacon in a skillet. Once cooked, transfer the bacon slices to a paper towel lined plate. Allow to cool, and then crumble the bacon. Add the bacon to the soup mixture.

Top soup with the optional fresh chives.

Makes 5 servings.
One serving is 1-1/2 cups.
One serving is 8 green, 5 blue, and 5 purple points.

Print Recipe

5 from 1 vote

Chicken Corn Chowder

8 green, 5 blue, and 5 purple points per serving.

Makes: 5 servings

Calories: 241

Author: Alisha Hughes

Ingredients

• 1 tablespoon light butter
• 1 carrot, peeled and chopped
• 1 jalapeño, seeded and minced
• 1/4 cup chopped onion
• 2 tablespoons flour
• 2 cups 1% reduced-fat milk
• 1 cup chicken broth
• 1 14.75 ounce can cream-style corn
• 1 14.5 ounce can fire-roasted corn
• 8 ounces boneless, skinless chicken breasts
• 1/4 teaspoon pepper
• 1/8 teaspoon salt
• 2 bacon strips
• Fresh chives, optional

Instructions

• Melt butter in a stockpot over medium-low heat. Add in carrots, jalapeño, and onion, and allow to cook until vegetables are tender, about 3-4 minutes. Stir flour into the vegetables.
• Slowly mix in the milk, broth, cream-style corn, roasted corn, chicken, pepper, and salt. Bring heat up to medium-high heat. Bring to a boil, then lower the heat to medium and allow to cook 10 minutes.
• Meanwhile, cook bacon in a skillet. Once cooked, transfer the bacon slices to a paper towel lined plate. Allow to cool, and then crumble the bacon. Add the bacon to the soup mixture. Top soup with the optional fresh chives.

Three more creamy soups you may like:

• Skinny Three Cheese Broccoli Soup – 3 WW FreeStyle SP per serving
• Creamy Chicken Enchilada Soup – 0 WW FreeStyle SP per serving
• Creamy Chicken & Spinach Tortellini Soup – 5 WW FreeStyle SP per serving