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chicken corn chowder in bowls
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Chicken Corn Chowder with Cornbread Bites

This warm and hearty corn chowder is comfort food in a bowl and makes the best leftovers for lunches throughout the week!
Course Dinner
Cuisine Mexican
Keyword chicken corn chowder
Prep Time 35 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Servings 8
Author Jenny
Cost $25

Equipment

  • Stove
  • Dutch Oven or large pot
  • chef knife
  • cutting board
  • measuring cups
  • measuring spoons
  • mixing spoon
  • mini cupcake tin for cornbread muffins

Ingredients

For the Chicken Corn Chowder:

  • 2 tablespoons extra virgin olive oil
  • 2 stalks of celery finely chopped
  • 1 medium bell pepper color of choice, finely chopped
  • 1 medium onion finely chopped
  • 1 jalapeno finely chopped, seeds and membrane removed
  • 1/4 cup thinly sliced or chopped ham or Canadian bacon
  • 3 cloves garlic minced
  • 2 14 oz cans chicken broth
  • 3 tablespoons flour
  • 3 ears of fresh corn kernels
  • 2 large chicken breasts cooked and shredded
  • 4 oz softened cream cheese
  • 1 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup shredded cheddar cheese

For the Cornbread Bites from Southern Living Magazine:

  • 2/3 cup flour
  • 1/2 cup yellow cornmeal
  • 1 tablespoon sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 1/4 cup thinly sliced green onions
  • 1 8 3/4 oz can cream style corn
  • dash of hot sauce Tabasco
  • 1 large egg beaten

Instructions

For the Chicken Corn Chowder:

  • Place olive oil in a large pot over medium heat. Saute celery, bell pepper, onion, and jalapeno until softened. Stir in garlic and ham; cook for another 3 minutes. Whisk the broth with the flour in a large bowl then stir into soup. Stir in corn and chicken. Bring to a low boil and reduce heat. Whisk together the cream cheese and milk in a large bowl until smooth. Stir into the soup along with the salt, pepper, and cheddar cheese. Simmer until ready to serve.

For the Cornbread Bites:

  • Preheat the oven to 375. Mix all ingredients together in a large bowl. With a medium cookie scoop, scoop into 2 mini cupcake pans that have been sprayed with cooking spray. Bake for 10 minutes or until golden brown. Cool and serve with soup.

Notes

I highly recommend doubling the Chicken Corn Chowder recipe to have leftovers.