Creamy Chicken Chowder

Creamy Chicken Chowder

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Creamy Chicken Chowder



  1. In a large dutch oven over medium heat, fry bacon until crisp, about 3-4 minutes each side. Remove bacon and leave the fat. Fry chicken in bacon fat until browned, about 5 minutes each side. Remove to a cutting board to rest.
  2. Add onion and leek to the pot. Cook and stir until softened and lightly browned, about 5 minutes. Add garlic, cooking and stirring until fragrant, about a minute. Add the potatoes, carrots, and celery, cooking until starting to soften, about 5 minutes. Stir in garlic powder, poultry seasoning, black pepper, and bay leaf. Add wine, bring to a boil and simmer for 5 minutes. Next add the chicken broth, bring to a boil, reduce heat to a simmer. Cook uncovered 20 minutes or until vegetables are tender.
  3. Chop chicken breast into bite sized pieces. Add to the soup and cook for 5 minutes. Whisk flour into the half and half until smooth. Slowly pour into the soup, stirring continuously. Bring to a boil, reduce heat and simmer until thickened, about 3-5 minutes. Stir in frozen corn.
  4. Add shredded cheese a little at a time, stirring until melted and blended into the soup. Cook for another 5 minutes or until corn is cooked through.Taste and adjust seasonings if desired. Serve with fresh parsley and crumbled bacon.

Serves 4-6 

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