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green chile chicken chowder


  • 5 slices bacon cut into little pieces
  • 1 large yellow onion diced
  • 1 green bell pepper diced
  • 2 stalks celery diced
  • 2 Russet potatoes peeled and cubed
  • 1 4 oz can diced green chiles
  • 1 can corn drained and rinsed
  • 1 quart chicken broth
  • 2 cups milk or cream I used milk
  • 1/4 cup flour
  • 2 cups shredded chicken I used a rotisserie chicken
  • salt and pepper to taste
  • 1/2 cup Mexican blend cheese plus additional for topping
  • sliced green onions for topping


  • In large dutch oven or heavy bottomed pan, cook the bacon until crispy. Remove the bacon from the pot, leaving the grease in the pot.
  • Over medium heat, add onion, bell pepper, and celery to bacon grease and cook for 5-6 minutes, until veggies start to get tender.
  • Add diced potatoes, green chiles, and corn and mix well so everything is combined.
  • Add the chicken broth and season with salt and pepper. Bring to boil and simmer about 25-30 minutes, until the potatoes are tender.
  • Add milk and flour and whisk until no more lumps of flour remain.
  • Then add chicken and let simmer for 10 more minutes, then turn off the heat and add the cheese. Stir well to combine.
  • Top with crumbled bacon, green onions, and additional cheese and enjoy!