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Chicken and Corn Chowder

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  • Author: Katrina
  • Total Time: 45 mins
  • Yield: 5 1x


  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 teaspoon garlic, minced
  • 4 rashers bacon, diced
  • 1 carrot, diced
  • 2 stalks celery, chopped
  • 1 potato, small cubes
  • 420g corn kernels (do not drain)
  • 420g condensed cream of chicken soup
  • 2 cups milk
  • 1 BBQ chicken


  1. Heat oil in large saucepan over medium heat.
  2. Cook onion, garlic and bacon for 3-5 minutes or until browned.
  3. Add carrots, celery, potato, corn, soup, and milk, stir to combine.
  4. Reduce heat to low and continue to cook, covered, for 15 minutes.
  5. Meanwhile, shred the BBQ chicken.
  6. Add chicken to the soup, stir and continue to cook, covered, for 15 minutes or until vegetables are tender.
  7. Season with salt and pepper. Serve.


Instead of using a BBQ chicken you can add 500g diced chicken to step 3, cook for 30 minutes. Serve.

  • Prep Time: 5 mins
  • Cook Time: 40 mins

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