Chicken corn chowder is creamy and delicious! Chicken, corn, potatoes, carrots, celery, onion, garlic in creamy broth, topped with bacon and cheese.
Add onions, carrots, celery and bay leaves and cook until the veggies begin to get tender, about 5 minutes.
Stir in the chicken broth and the milk, and use a whisk if necessary to break up any lumps.
Nutritional information is approximate and was calculated using a recipe nutrition label generator. Toppings were not included in the nutritional info.
I used leftover rotisserie chicken for this recipe. You can also use my make-ahead easy shredded chicken.
You can use any type of potatoes for this recipe. I would recommend peeling the russets, though. Varieties with softer skin such as reds and Yukon golds I don't peel.
Refrigerate leftovers for up to 5 days, depending on the freshness of your ingredients.
I do not recommend freezing this recipe, as it tends to lose texture and separate when frozen.
Better than Bullion is very salty, and I almost never need any additional salt when I use it. Other stocks and broth will vary. If your soup tastes bland, add more salt!