Chicken & Corn Chowder

We hope you enjoy this delicious recipe from Argo, a provider of trusted products and a producer of trusted results.

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  • 5 slices bacon
  • 12 ounces boneless, skinless chicken breasts, cut in bite size pieces
  • 1/2 cup chopped onion
  • 1/2 cup chopped bell pepper (any color)
  • 1 garlic clove, minced
  • 4 cups chicken broth
  • 1 1/2 cups frozen whole kernel corn
  • 1 14 3/4 ounce can cream-style corn
  • 1/4 cup Argo® Corn Starch
  • 1 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon Spice Islands® Fine Grind Black Pepper
  • 1 1/2 cups (6 ounces) shredded cheddar cheese
COOK bacon in a large pot over medium heat until browned and crisp; drain on paper towels and crumble when cool enough to handle. Reserve 2 tablespoons bacon drippings.
SAUTE chicken, onion, bell pepper and garlic in hot bacon drippings; cook 3 to 5 minutes until chicken is no longer pink and onion begins to soften. Add chicken broth, frozen corn and cream-style corn. Combine corn starch with milk and stir into soup.
HEAT to boiling over medium heat, stirring constantly; reduce heat and simmer 15 minutes. Add salt, pepper and cheese; stir until cheese is melted.
LADLE soup into bowls; sprinkle bacon over individual servings.
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