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Summer Chicken and Corn Chowder

A terrific summer chowder adapted from Sunset Magazine



  1. In a large pot over medium-high heat, cook until bacon starts to brown. Remove any you’d like to reserve for garnish. Add onion, reduce heat to medium, and cook until soft, about 3 minutes. Sprinkle with flour and cook for about 3 minutes without browning the flour.
  2. Add potatoes and chicken broth. Bring to a boil. Reduce heat and simmer until potatoes are barely tender, about 5 minutes. Add chicken and corn and bring to a boil. Reduce heat to low and add cream to taste. Cook for about 2 minutes, till heated through. Serve garnished with tomatoes, avocado, cilantro, reserved bacon, a squirt or two of lime juice, salt and pepper to taste.