Creamy Chicken & Corn Chowder

by stoked

Ingredients Used:

  • 1 lb boneless skinless chicken breast, cooked and shredded (3 cups)
  • 8 slices bacon, cooked & crumbled
  • 1.4 cup butter, diced in t Tbsp pieces
  • 1 large red bell pepper, diced ( 1 1/2 cups)
  • 1 medium yellow onion, diced ( 1 1/4 cups)
  • 1-2 jalapeños, seeded for less heat if desired, finely chopped
  • 4 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 6 cups low-sodium chicken broth
  • 3 medium russet potatoes, peeled and diced slightly less than 1-2-inch thick (3cups)
  • 2 bay leaves
  • Salt & freshly ground black pepper, to taste
  • 2 1/2 cups half and half
  • Green onions and seeded, finely chopped jalapeños (optional), for serving

Share This:

Large 9e6dfdf9 2af2 44d6 9536 8a9e8b667f2b
Prep Time: 15 minutes
Grilling Time: 30 minutes


Step 1

Bring grill to medium heat.

Step 2

Place butter in STOK Wok insert and allow to melt.

Step 3

Add red bell pepper, onions, jalapeños and allow to simmer for about 3 minutes.

Step 4
Small 8c26103f 6b3c 400f 994e cf12f3bf55d8

Add garlic and flour. Stir constantly.

Step 5

Add chicken broth and continue to whisk these ingredients together.

Step 6

Add potatoes, bay leaves, and season with salt and pepper. Allow these ingredients to cook for about 10 minutes. (until potatoes are tender)

Step 7

Cook bacon alongside the Wok insert using the Griddle insert until crispy.

Step 8

Crumbled cooked bacon and set aside.

Step 9

Add in cooked chicken, corn, and half and half.

Step 10

Allow for the soup to simmer uncovered for about 10-15 minutes longer, stirring occasionally.

Step 11
Small cd49fd2a 152c 45ea b4e8 4ca0ee946799

Top with crumbled bacon, green onions, and optional jalapeño.

Step 12
Small 1c9543f6 7a1e 433f bc65 e4f20c9c972a

Serve and enjoy!