Yield
7 servings (serving size: 1 1/2 cups)

Adding Cheddar cheese to this chicken chowder filled with diced potato, corn, and bell pepper makes the soup even more creamy and flavorful. 

How to Make It

Step 1

Cook bacon in a Dutch oven coated with cooking spray over medium-high heat until crisp. Remove bacon from pan. Crumble; set aside. Add chicken, onion, bell pepper, and garlic to bacon fat in pan; sauté 5 minutes. Add broth and potatoes; bring to boil. Cover, reduce heat, and simmer 20 minutes or until potatoes are tender. Add corn; stir well.

Step 2

Place flour in a bowl. Gradually add milk, stirring with a whisk until blended; add to soup. Cook over medium heat 15 minutes or until thick, stirring frequently. Stir in cheese, salt, and pepper. Top with crumbled bacon.

Chef's Notes

To save time, buy pre-chopped onion and bell pepper and a package of pre-shredded cheese.

Ratings & Reviews

Lynda09's Review

rcturner525
February 11, 2015
This soup is in my regular rotation. It is a really good, solid recipe. Some have noted that it needs a little more flavor and I agree. I usually add 1/2-1 tsp of chipotle powder and 1/2 tsp of turmeric. Instead of the chipotle powder, smoked paprika would be fantastic too. I rarely have bacon on hand and if I do, it's frozen solid in a 1 lb package. So I usually use 1 andouille sausage in its place. I also add about 1 1/4 cups of cheese. This takes away some of the lean-ness but I like to think I make up for it by using skim milk. (Yes, I know that's not completely accurate.) Play with the seasoning a little bit but this really is a very good soup recipe. Oh, and I don't bother to peel my potatoes. Saves effort and that is where all the nutrients are.

outlander's Review

demopo
September 28, 2013
I've been making this soup since I originally read it in Cooking Light magazine as a newlywed. One of the first soup recipes I made on my own. My husband and I have always liked it very well. I don't know how some of the reviewers could say it is bland, it's a very tasty soup. We usually do add a bit more bacon than called for, but otherwise follow the recipe as written. Perfect soup for a cool or rainy fall day. I'm making it tonight in fact.

rcturner525's Review

Cybill
January 02, 2013
We've loved this recipe since it first came out, and I was first learning to cook! It's great on a cold, rainy day. I don't think it needs it, but sometimes I add some spices just to change it up... today I added a bit of chili powder and some smoked paprika. A great recipe that's easy and delicious.

Waneeta's Review

SoupLover
October 03, 2012
Hello from Chef Wow! I just made this recipe a little healthier by reducing the sodium & fat. Here's how: ~use 1 can fat free evaporated milk in place of 2% milk adding 4 ounces water to make 2 cups ~ use sodium & fat free chicken broth ~ add 1/4 cup fine diced celery ~omit the 1/4 teaspoon salt, (natural salt in celery & bacon has plenty) ~added 1/2 teaspoon black pepper ~added 1/8 teaspoon cayenne pepper Served this with low fat, low sodium corn bread for a filling satiating meal. Bon Appetit!

eheinrich's Review

medigirl92
September 09, 2012
N/A

esinnigen's Review

nyca5124
March 30, 2012
Everyone seems to love this soup. It is so thick an rich that you think there is cream in it. I usually add a chopped chipotle chili to it because my husband and I like it spicy. I also use turkey bacon, cooked crisp.

Jstyer's Review

Jstyer
March 24, 2012
N/A

TJsMom's Review

JIMMIC
January 26, 2012
This is definitely one of our favorite soups and have been making it for years (and the only soup my picky daughter will eat). I use additional potatoes, cheese (usually Velveeta &/or Cooper Cheese) and of course WAY more bacon (although I do only sautee the 2 strips in which to cook the chicken, onion, bell pepper and garlic). Instead of the 2 cups of milk, I use 1 can fat free evaporated milk, and instead of 4 1/2 cups chicken broth, I've found that 2 cans are enough. Like another reviewer, I too serve with biscuits.

demopo's Review

csaunders80
February 18, 2011
I don't know what all the raves were about. As suggested, I used more bacon, salt, pepper and garlic than recommended and it was still blah. My entire family thought so. Would not make again.

rconnor20's Review

TJsMom
October 21, 2010
I made this last night and it was really good! Will definitely add this to the winter soup rotation. I read through some of the reviews and incorporated several suggestions. I added a bit of extra seasoning: a little each of cayenne, chili powder and cumin. I also made extra bacon and put some into the soup early on. I topped with scallions, bacon and shredded cheese. I also used leftover roast chicken. Very tasty!