Market Eats – Creamy Chicken and Corn Chowder

Do you feel like it’s soup season yet? It will get chilly this weekend, so how about warming up with a bowl creamy corn chowder? This recipe from Cooking Classy is a great way to use up late summer produce. Almost all of the ingredients can be found at the market this weekend!!


  • 1 lb boneless skinless chicken breast, cooked and shredded (about 3 cups)
  • 8 slices bacon, cooked and crumbled
  • ¼ c butter, divided into 1 tbsp. pieces
  • 1 large red bell pepper, diced (1 ½ cups)
  • 1 medium yellow onion, diced (1 ¼ cups)
  • 1-2 jalapeño, seeded for less heat if desired, finely chopped
  • 4 cloves garlic, minced
  • 1/3 c all-purpose flour
  • 6 c low-sodium chicken broth
  • 3 medium russet potatoes, peeled and diced slightly less than ½-inch thick (3 cups)
  • 2 bay leaves
  • Salt and pepper, to taste
  • 2 ½ c fresh or frozen corn
  • 1 ½ c half and half
  • Green onions and jalapeños, for serving


  1. In a large pot, melt butter over medium heat. Add red bell pepper, onions, and jalapeños, and sauté until tender, about 3 minutes. Add garlic and cook 30 seconds longer. Stir in flour, and cook 2 minutes stirring constantly. While stirring, slowly add in chicken broth and whisk until well blended.
  2. Add potatoes and bay leaves and season with salt and pepper to taste. Bring mixture to a boil stirring frequently, then reduce heat to medium-low and cook, uncovered, 10 minutes or just until potatoes are tender, stirring occasionally.
  3. Add in cooked chicken, corn, and half and half and simmer uncovered, 10 – 15 minutes longer, stirring occasionally. Serve warm topped with bacon, green onions, and optional jalapeño peppers.

Market Shopping List:

Chicken Breast



Red Bell Pepper






Half and Half

Green Onions

Photo Cred: Cooking Classy