WHY YOU’LL LOVE THIS KFC FAMOUS BOWL RECIPE

• All your comfort food favorites layered in one bowl
  
• Crispy chicken + creamy potatoes = perfect contrast
  
• That gravy ties everything together (don’t be shy with it)
  
• Better than the original… and you control every part
  
• Great for feeding a hungry crowd

KFC Famous Bowl

We used to grab these on busy nights… no thinking, just comfort in a bowl. Then the restaurant near me closed.

Turns out, making a KFC mashed potato bowl at home is not only doable… it’s even better.

The chicken is actually crispy. The potatoes are how you like them. And the gravy? You can be generous.

Don’t rush the layering. Hot potatoes first, then cheese so it melts right in. After that, pile it up.

A KFC bowl is not supposed to be neat. It’s supposed to be good. And this one… it really is.

INGREDIENT NOTES

• Chicken Breast: Cut into even pieces so everything cooks at the same time. You can use boneless skinless chicken thighs for richer flavor.
  
• Panko Bread Crumbs: This is where that extra crunch comes from. Don’t swap for regular breadcrumbs if you can help it.
  
• Egg Whites: Lighter coating = crispier finish. Whole eggs work, but the coating will be slightly heavier.
  
• Mashed Potatoes: Use our KFC mashed potato recipe or premade (heated up) for a shortcut. Just make sure they’re hot and creamy before building.
  
• Brown Gravy: The flavor backbone of the whole KFC famous bowl. Go rich, not thin. Our copycat KFC gravy recipe is perfect for this.
  
• Cheddar Cheese: Melts into the potatoes and adds that extra comfort factor. You could use Colby Jack if you like too.

VARIATIONS

Spicy Chicken: Add cayenne or hot sauce to the flour mixture.

Air Fryer Version: Spray breaded chicken with a little oil and air fry until crispy.

Extra Cheesy: Double the cheese and mix some directly into the potatoes.

BBQ Drizzle: Add a little BBQ sauce on top for sweet-smoky flavor.

Gravy Switch: Use country gravy instead of brown gravy for a different vibe.

Buffalo Style: Toss crispy chicken in buffalo sauce before adding it to the bowl.

Vegetarian Bowl: Swap the fried chicken for black beans or sautéed mushrooms.

Loaded Bowl: Add bacon bits or green onion on top.

QUICK DINNER SHORTCUT

Short on time? You can use prepared or convenient ingredients to create a dinner with the same components as this KFC bowl recipe. Here are some suggestions:

• Frozen chicken nuggets (I may or may not have used dino nuggets from time to time!)
• Mashed potato flakes or heat-and-eat refrigerated mashed potatoes
• Canned corn
• Prepared gravy, or whip up a gravy packet

SERVING SUGGESTIONS

• Add our KFC Mac and Cheese for a full comfort meal.
  
• Serve with biscuits or cornbread to scoop up every last bite.
  
• Pair this KFC Famous Bowl recipe with a mixed green salad to balance the richness.
  
• A side of cole slaw gives a cool, crunchy contrast.
  
• Keep extra gravy on the table… you’ll want it!

FAMOUS BOWL KFC FAQ

This one brings back memories… those quick dinners where everyone was happy and nobody complained.

The biggest thing I’ve learned about making a KFC famous bowl at home? Temperature matters. If your oil isn’t hot enough, the coating won’t crisp. It just soaks up oil and gets heavy.

And when you build the bowl, everything should be hot. Not warm. Hot. That’s how the cheese melts properly and the gravy soaks in just enough.

It’s simple food, but the little details make it feel like something special.

TOOLS NEEDED

• Dutch Oven or Heavy Pot: Keeps oil temperature steady for frying.
  
• Thermometer: Helps you hold that 350°F sweet spot.
  
• Shallow Bowls: For setting up your breading station.
  
• Tongs or Slotted Spoon: For safely frying and removing chicken.
  
• Paper Towels: For draining and keeping things crisp.

Enjoy!

With love, from our simple kitchen to yours.

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Other Fabulous Copycat Chicken Recipes

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KFC Famous Bowl (Copycat Recipe)

This KFC Famous Bowl copycat features the same crispy fried popcorn chicken, potatoes, brown gravy, corn, and cheese you know and love!

Course Main

Cuisine American

Method Stovetop

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 4 people

Calories 1139cal

Author Donna Elick

Equipment

• cutting board
• 3 shallow bowl or empty pie plates
• whisk
• dutch oven
• slotted spoon

Ingredients

• 12 ounces boneless skinless chicken breast cut into bite-size pieces
• 1 cup all-purpose flour
• 1 teaspoon paprika
• 1/2 teaspoon onion powder
• 1 teaspoon kosher salt
• 1 teaspoon fresh ground black pepper
• 4 large egg whites
• 2 cups panko bread crumbs
• 4 cups vegetable oil or shortening for frying
• 2 cups KFC mashed potatoes, prepared
• 1 cup cheddar cheese, shredded (about 4 ounces)
• 1/2 cup corn kernels, cooked
• 2 cups KFC brown gravy, prepared

Instructions

• HEAT OIL: Add 4 cups vegetable oil or shortening to a heavy-bottomed pot or Dutch oven, filling at least 2 inches deep. Heat over medium-high heat until the oil reaches 350°F and shimmers slightly.
• SET UP BREADING: In one shallow bowl, combine 1 cup all-purpose flour, 1 teaspoon paprika, 1/2 teaspoon onion powder, 1 teaspoon kosher salt, and 1 teaspoon fresh ground black pepper. In a second bowl, whisk 4 large egg whites until frothy and slightly foamy. Add 2 cups panko bread crumbs to a third bowl.
• BREAD CHICKEN: Coat each piece of 12 ounces boneless skinless chicken breast in the flour mixture, then dip into the egg whites, back into the flour, again into the egg whites, and finally into the panko bread crumbs. Press gently so the coating sticks and fully covers each piece.
• FRY CHICKEN: Add a few breaded chicken pieces to the hot oil without overcrowding. Fry for 3 to 4 minutes, turning once, until the coating is deep golden brown, crisp, and audibly crunchy. The internal temperature should reach 165°F and the juices should run clear. Transfer to a paper towel-lined plate.
• WARM COMPONENTS: Heat 2 cups KFC mashed potatoes, prepared, 1/2 cup corn kernels, cooked, and 2 cups KFC brown gravy, prepared until hot and steaming.
• BUILD BOWLS: Divide the hot mashed potatoes evenly between 4 bowls. Sprinkle each with ¼ cup of 1 cup cheddar cheese, shredded and let it begin to melt from the heat.
• ADD TOPPINGS: Top each bowl with crispy chicken pieces and a spoonful of warm corn.
• FINISH AND SERVE: Spoon warm gravy over each bowl until the cheese is melted and the layers are coated. Serve immediately while hot, creamy, and crisp.

Notes

Make-Ahead: Prepare mashed potatoes, gravy, and corn up to 2 days ahead. Fry chicken fresh for best crunch.

Storage: Store components separately in airtight containers in the refrigerator for up to 3 days.

Reheating: Reheat potatoes, corn, and gravy until hot and steaming. Reheat chicken in a 375°F oven for 8 to 10 minutes until crisp and heated through.

Freezing: Freeze cooked chicken for up to 2 months. Reheat from frozen in the oven until hot and crispy.

Ingredient Notes: Chicken tenders are an easy shortcut for evenly sized pieces. Egg whites create a lighter, crispier coating, but whole eggs can be used if needed.

Nutrition

Serving: 1bowl | Calories: 1139cal | Carbohydrates: 111g | Protein: 44g | Fat: 59g | Saturated Fat: 35g | Cholesterol: 211mg | Sodium: 4035mg | Sugar: 6g | Fiber: 7g | Calcium: 333mg | Iron: 6mg

Originally published September 2022, updated and republished May 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post KFC Famous Bowl (Copycat Recipe) appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS PANDA EXPRESS ORANGE CHICKEN RECIPE

• Crispy chicken that stays juicy inside
  
• Glossy, bold orange sauce with real citrus flavor
  
• Better-than-takeout at home
  
• Adjustable heat level
  
• Crowd-pleasing and completely craveable

Panda Express Orange Chicken

There are certain things you order every single time at a restaurant. For me? It was ALWAYS the orange chicken at Panda Express.

That glossy, sticky sauce. The crispy coating that somehow survives being drenched. The balance of sweet, tangy, and just a little heat. It’s comfort food with personality.

And once I figured out how to recreate Panda Express orange chicken sauce at home with real orange zest, fresh juice, garlic, and ginger… I stopped settling for the food court version.

The trick is temperature. Hot oil gives you that crisp shell. A properly thickened sauce gives you that lacquered finish that clings to every inch instead of sliding off.

And you don’t toss the chicken until the sauce is glossy and ready.

This isn’t rushed cooking. This is controlled chaos. And it’s worth every step.

INGREDIENT NOTES

• Boneless Skinless Chicken Breasts: Cut into evenly-sized pieces so they cook uniformly.
  
• Flour + Cornstarch: The combo creates a lighter, crispier coating than flour alone.
  
• Fresh Orange Juice & Zest: Real citrus makes all the difference.
  
• Rice Vinegar: Adds sharpness and acidity to balance the sugar.
  
• Sesame Oil: Brings warmth and depth to homemade Panda Express orange chicken sauce.
  
• Red Chili Paste: Adjust the amount to match your heat preference.

VARIATIONS

Spicier Version: Double the amount of chili paste or add red pepper flakes.

Orange-Lemon Blend: Replace half of the orange juice with lemon juice for sharper citrus flavor.

Air Fryer Option: Air fry coated chicken pieces at 400°F until crisp, then toss in the sauce.

Honey Orange: Replace some of the sugar with honey for deeper sweetness.

Sesame Finish: Sprinkle Panda Express orange chicken with sesame seeds before serving.

SERVING SUGGESTIONS

• Enjoy with steamed rice or Panda fried rice for the full takeout experience.
  
• Pair with our Thai Pineapple Fried Rice to really bring out the citrus flavors.
  
• Serve this Panda Express orange chicken recipe family style with egg rolls.
  
• Add steamed broccoli or snap peas to round out the plate.
  
• Spoon saucy chicken pieces into lettuce cups for a lighter option.

ORANGE CHICKEN PANDA EXPRESS FAQ

When recreating orange chicken from Panda Express, the key to that signature texture is the flour-and-cornstarch combination.

Cornstarch lightens the coating and promotes crisping, while flour provides structure.

Maintaining oil between 350°F and 375°F is critical. Too cool and the chicken absorbs oil. Too hot and the exterior browns before the inside cooks through.

The sauce thickens because of the cornstarch slurry added to hot liquid. When it reaches a simmer, the starch activates and creates that glossy, clingy finish.

Wait to toss the chicken only once the sauce is fully thickened. That’s how you keep crispness intact as long as possible.

TOOLS NEEDED

• Heavy Dutch Oven or Stockpot: Consistent heat means stable frying.
  
• Candy or Oil Thermometer: Temperature control matters for best results.
  
• Slotted Spoon: To safely remove chicken pieces from the hot oil.
  
• Mixing Bowls: To set up the dredging station.
  
• Saucepan: For building the homemade Panda Express orange sauce.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Copycat Recipes

Chipotle Steak Copycat Recipe

Applebee’s Spinach Artichoke Dip (Copycat Recipe)

KFC Chicken Pot Pie (Best Copycat Recipe)

Red Robin Fries (Copycat Recipe) + Video

🍔 Copycat Creations Vol 1
Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

👉 Buy your copy now and start cooking the meals you love!

Get the Ebook

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Panda Express Orange Chicken

Panda Express Orange Chicken brings takeout-level drama to your kitchen with this copycat recipe. Sticky, crispy, and completely addictive!

Course Main

Cuisine Asian

Method Stovetop

Prep Time 45 minutes minutes

Cook Time 15 minutes minutes

Total Time 1 hour hour

Servings 6 – 8

Calories 404cal

Author Donna Elick

Ingredients

FOR THE CHICKEN

• 2 pounds boneless skinless chicken breasts cut into 1-inch pieces
• 1/2 cup all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon paprika
• 1/2 teaspoon fresh ground black pepper
• 1 teaspoon garlic salt
• 1/2 teaspoon onion powder
• 1/2 cup whole milk
• 1 large egg
• 1 tablespoon vegetable oil
• Vegetable oil for frying

FOR THE SAUCE

• 1 tablespoon sesame oil
• 1 teaspoon red chili paste
• 1 tablespoon minced garlic about 3 cloves
• 1 tablespoon minced fresh ginger about 1-inch piece
• 1 tablespoon light soy sauce
• 1 tablespoon orange zest
• 1/4 cup rice vinegar
• 1/2 cup granulated sugar
• 1/2 cup fresh orange juice
• 1 tablespoon cornstarch
• 2 green onions, thinly sliced

Instructions

• HEAT OIL: Pour vegetable oil into a heavy Dutch oven or stockpot to about 4 inches deep. Heat to 375°F over medium heat.
• MAKE DRY MIXTURE: In a shallow bowl, whisk together 1/2 cup all-purpose flour, 1/2 cup cornstarch, 1 teaspoon paprika, 1/2 teaspoon fresh ground black pepper, 1 teaspoon garlic salt, and 1/2 teaspoon onion powder.
• MAKE WET MIXTURE: In a separate bowl, whisk together 1/2 cup whole milk, 1 large egg, and 1 tablespoon vegetable oil until smooth.
• COAT CHICKEN: Dip the chicken pieces into the milk mixture, then into the flour mixture, coating evenly.
• FRY: Carefully add several coated chicken pieces into the hot oil. Fry for 2 to 3 minutes until light golden brown and cooked through. Maintain oil temperature between 350°F and 375°F. Remove with a slotted spoon and drain on paper towels. Repeat in batches.
• MAKE SAUCE: In a saucepan over medium heat, add 1 tablespoon sesame oil. Stir in 1 teaspoon red chili paste, 1 tablespoon minced garlic, and 1 tablespoon minced fresh ginger. Cook for 1 to 2 minutes until fragrant.
• ADD LIQUIDS: Add 1 tablespoon light soy sauce, 1 tablespoon orange zest, 1/4 cup rice vinegar, and 1/2 cup granulated sugar. Stir to combine.
• THICKEN: Whisk 1 tablespoon cornstarch into 1/2 cup fresh orange juice until smooth. Pour into the saucepan and simmer for 2 to 3 minutes, stirring constantly, until thickened and glossy.
• TOSS: Add the fried chicken to the sauce and toss until fully coated.
• SERVE: Garnish with 2 green onions, thinly sliced if desired and serve immediately.

Notes

Oil Temperature: Keep oil between 350°F and 375°F. Too low and the chicken absorbs oil. Too high and the coating burns.

Spice Level: Adjust chili paste to control heat. As written, this is mildly spicy.

Make-Ahead Tip: Sauce can be made up to 3 days ahead and stored in the refrigerator.

Storage: Store leftovers in an airtight container for up to 2 days. Best enjoyed fresh for crisp texture.

Reheating: Reheat gently in a skillet. The coating will soften.

Nutrition

Serving: 1 | Calories: 404cal | Carbohydrates: 40g | Protein: 36g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 130mg | Sodium: 753mg | Sugar: 20g | Fiber: 1g | Calcium: 51mg | Iron: 1mg

Post originally published April 18, 2022, updated and republished March 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Panda Express Orange Chicken appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE GROUND BEEF STEW

• Budget-friendly comfort food
  
• Simple ingredients, big payoff
  
• One-pot dinner with minimal prep
  
• Filling and family-approved
  
• Even better the next day

Hamburger Stew

If cozy, affordable soups are your thing, you’re in good company! We have over 75 soup recipes on TSRI, so there’s bound to be something that tickles your fancy.

My mom was the queen of budget cooking, and this ground beef stew recipe would have been right up her alley.

She knew how to feed people well without pretending the grocery budget didn’t matter. Nothing wasted. Nothing fancy. Just smart choices that worked.

This hamburger stew feels like that. Ground beef instead of stew meat. Potatoes and carrots that stretch the pot. A seasoning packet doing its job without apology. It’s practical in the best way.

This is the kind of dinner you make when you’re being mindful, not deprived. When you want something filling and comforting, but you also want it to make sense.

Big bowls. Simple ingredients. Everyone leaves the table full… and that’s always been the goal!

INGREDIENT NOTES

• Lean Ground Beef: I like 85-88% lean beef because it keeps the stew hearty without making it greasy.
  
• Yukon Gold Potatoes: Hold their shape and naturally thicken the broth. But you can use Russet in a pinch.
  
• Carrots & Onion: A classic soup base that brings sweetness and balance.
  
• Beef Stew Seasoning Packet: Convenient and reliable for a delicious depth of flavor.
  
• Worcestershire Sauce: Trust me, a little goes a long way. Don’t skip it!
  
• Bay Leaf: Adds background flavor. Be sure to remove it from the ground beef stew before serving.

VARIATIONS

Extra Veggies: Sauté celery with the onions and carrots, or add peas or green beans near the end.

Thicker Stew: Mash a few potatoes against the side of the pot during the last few minutes of simmering.

Spicy Kick: Add a pinch of crushed pepper or cayenne with the seasoning mix.

No Packet: Use your favorite homemade stew seasoning blend.

Extra Protein: Double the ground beef to 2 pounds for a heartier, meat-forward stew. Add an extra 1 to 1½ cups of beef stock to keep it from becoming too thick.

SERVING SUGGESTIONS

• Perfect as-is for a simple, hearty dinner.
  
• Top ground beef stew with crushed crackers to make it extra cozy.
  
• Serve with crusty bread, dinner rolls, or biscuits to mop up every last drop.
  
• Make a lighter meal by pairing a smaller bowl of poor man’s stew with a fresh green salad.
  
• Even better reheated for lunch the next day.

HAMBURGER STEW RECIPE FAQ

This ground beef stew recipe works because it relies on natural thickening instead of technique-heavy steps.

Browning the ground beef develops flavor through the Maillard reaction, which becomes the backbone of the broth.

As the stew simmers, potatoes release starch into the liquid, gently thickening it without flour or roux.

The seasoning packet contains salt, spices, and starches that further stabilize the broth, while tomatoes contribute acidity that balances the richness of the beef.

Keeping the vegetable cuts large prevents them from breaking down during the relatively short simmer.

The result is a hamburger stew that feels substantial, cohesive, and comforting without needing expensive cuts of meat or long cooking times.

TOOLS NEEDED

• Large Pot or Dutch Oven: One vessel is all you need.
  
• Wooden Spoon: For breaking up the beef and stirring.
  
• Chef’s Knife: Rough cuts are perfect here.
  
• Ladle: This is a proper bowl-of-stew situation.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Soup Recipes

Crockpot Potato Soup (Thick and Creamy Recipe) + Video

Crockpot Cabbage Rolls Soup Recipe

Old Fashioned Beef Stew Recipe (Classic Stovetop) + Video

Best Ever Italian Wedding Soup (30 Minute Recipe)

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Hamburger Stew (Poor Man’s Stew)

Make Hamburger Stew with ground beef and hearty vegetables in a savory broth. Simple, filling, and ready in under an hour in just one pot!

Course Soup

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 4 -6

Calories 307cal

Author Donna Elick

Equipment

• dutch oven

Ingredients

• 1 pound lean ground beef
• 2 medium Yukon Gold potatoes, peeled and roughly chopped (4 cups)
• 3 medium carrots, peeled and roughly chopped (3 cups)
• 1 large yellow onion, roughly chopped (about 1 ½ cups)
• 1 14.5 ounces can diced tomatoes, undrained
• 4 cups beef stock
• 1 tablespoon Worcestershire sauce
• 1 packet beef stew seasoning mix 1.5 ounces
• 1 bay leaf

Instructions

• BROWN BEEF: Add 1 pound lean ground beef to a large pot or Dutch oven over medium heat. Cook for 6 to 8 minutes, breaking it apart with a spoon, until fully browned. Carefully drain excess grease if needed.
• ADD VEGETABLES: Add 2 medium Yukon Gold potatoes, peeled and roughly chopped , 3 medium carrots, peeled and roughly chopped , and 1 large yellow onion, roughly chopped to the pot. Stir to evenly distribute the vegetables through the beef.
• ADD LIQUIDS AND SEASONING: Pour in 1 14.5 ounces can diced tomatoes, undrained, 4 cups beef stock, 1 tablespoon Worcestershire sauce, 1 packet beef stew seasoning mix, and 1 bay leaf. Stir until fully combined.
• SIMMER: Bring the stew to a gentle boil. Reduce heat to low, cover, and simmer for 25 to 35 minutes, stirring occasionally, until the vegetables are fork-tender and the broth has thickened slightly.
• SERVE: Remove and discard the bay leaf. Ladle the stew into bowls and serve hot.

Notes

Make-Ahead: This stew can be made up to 2 days in advance. Cool completely and refrigerate.

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating: Reheat gently on the stovetop over medium-low heat or microwave in 1-minute intervals, stirring between, until heated through.

Freezing: Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Ingredient Note: Yukon Gold potatoes hold their shape well and naturally thicken the broth, but russet or red potatoes can also be used.

Nutrition

Serving: 1 | Calories: 307cal | Carbohydrates: 31g | Protein: 32g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 70mg | Sodium: 790mg | Sugar: 9g | Fiber: 5g | Calcium: 100mg | Iron: 5mg

Originally published December 2024, updated and republished February 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Hamburger Stew (Poor Man’s Stew) appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE CHICKEN CORN CHOWDER WITH BACON

• Big, bold comfort-food flavor
  
• Loaded with bacon, chicken, corn, and cheese
  
• Thick, creamy chowder that eats like a meal
  
• Feeds a crowd easily
  
• Reheats beautifully for leftovers

Chicken Bacon Corn Chowder

If you’re a soup-for-dinner kind of person, you’re in the right place! We have over 75 soup recipes on TSRI, from brothy favorites to creamy delights and everything in between.

But chicken corn chowder with bacon and cheese? This is a soup that means business.

You don’t serve this as a starter. This is the dinner. It’s one of those recipes where every ingredient earns its place.

Bacon sets the tone, the chicken makes it filling, and the corn keeps it from feeling too heavy. Then the cheese shows up and pulls everything together into something that feels indulgent but still familiar.

This is the kind of chowder I make when it’s cold, or when people are hungry, or when I just want something that feels generous. Big pot. Big bowls. No one leaves the table still hungry.

INGREDIENT NOTES

• Thick-Cut Bacon: Holds its texture and adds smoky depth throughout the chowder.
  
• Chicken Breasts: Cut into small pieces so they stay tender and cook quickly.
  
• Corn: Frozen or fresh both work in this recipe. The natural sweetness balances the richness.
  
• Half & Half: Makes chicken corn and bacon chowder extra creamy. Use equal parts milk and heavy cream if needed.
  
• Smoked Paprika: Adds warmth and subtle smokiness without overpowering.
  
• Colby Jack & Sharp Cheddar: One for melt, one for flavor. Together they’re perfect.

VARIATIONS

Spicy: Add a pinch of cayenne, some diced jalapeños, or a can of diced green chiles (drained).

Extra Cheesy: Stir in an extra handful of shredded cheddar at the end.

Potato Swap: Replace red potatoes with Yukon Gold or another waxy potato. Avoid russets.

No Bacon: Use extra butter or oil to cook the chicken and add extra smoked paprika for depth.

Even Richer: Swap half and half for heavy cream.

Lighter Version: Use whole milk and reduce the amount of cheese slightly.

SERVING SUGGESTIONS

• Finish with extra bacon and parsley on top.
  
• Serve with crusty bread, buttery dinner rolls, or copycat cheddar bay biscuits.
  
• Cheesy chicken corn chowder is great with a simple green salad on the side.
  
• Perfect for potlucks or family dinners. This recipe serves 12!
  
• Stretch servings and pair smaller bowls with BLT sandwiches.

CHICKEN CORN AND BACON CHOWDER FAQ

This chicken and corn chowder with bacon works because it layers fat, starch, and protein intentionally.

Rendering the bacon first creates a flavorful fat that carries smoke and salt through the entire dish. Coating the onions with flour before adding liquid forms a light roux that thickens the broth evenly as it simmers.

Potatoes release starch as they cook, reinforcing the chowder’s body without making it gluey.

Half and half provides milk fat that softens the seasoning and creates richness, while adding the cheese at the end prevents protein tightening and graininess.

Gentle heat after the cheese melts keeps the emulsion stable, giving you a smooth, creamy chicken bacon corn chowder that holds together bowl after bowl.

TOOLS NEEDED

• 6-quart Dutch Oven: Gives you space to build flavor without crowding. A soup pot will work in a pinch.
  
• Slotted Spoon: For removing bacon while leaving the grease behind.
  
• Wooden Spoon: Ideal for stirring thick chowder and scraping all the tasty bits from the bottom of the pot.
  
• Vegetable Peeler: For the potatoes.
  
• Chef’s Knife: Evenly chopped chicken and veggies matter for timing.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Soup Recipes

Chicken Pot Pie Soup

Roasted Tomato Basil Soup

One Pot Mac and Cheese Soup

Crockpot Chicken Noodle Soup Recipe (15 Minute Prep)

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Chicken Bacon Corn Chowder

Make Chicken Bacon Corn Chowder for a hearty, cheesy, and crowd-pleasing soup that's ultra cozy without weighing you down. A TSRI classic!

Course Soup

Cuisine American

Method Stovetop

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Total Time 50 minutes minutes

Servings 12 (about 1 ½ cups per serving)

Calories 452cal

Author Donna Elick

Ingredients

• 1/2 pound thick-cut bacon, about 6 slices, cut into pieces
• 2 tablespoons butter or butter-flavored olive oil
• 1 medium yellow onion, diced
• 1 tablespoon minced garlic about 3 cloves
• 1 pound boneless skinless chicken breasts, cut into bite-size pieces
• 1/2 cup all-purpose flour
• 2 teaspoons smoked paprika
• 1 to 2 teaspoons kosher salt divided
• 1 teaspoon fresh ground black pepper
• 4 cups frozen corn or kernels cut from about 4 large ears fresh corn
• 2 cups red potatoes, peeled and diced (about 4 to 5 small potatoes)
• 3 cups chicken stock
• 2 cups half and half
• 8 ounces shredded Colby Jack cheese
• 8 ounces shredded sharp cheddar cheese
• Fresh parsley, chopped optional garnish

Instructions

• COOK BACON: Place a 6-quart Dutch oven over medium-high heat. Add 1/2 pound thick-cut bacon, about 6 slices, cut into pieces and cook, stirring occasionally, until lightly crisp, about 10 minutes. If the bacon cooks too quickly, reduce the heat or briefly remove the pot from the burner.
• REMOVE BACON: Use a slotted spoon to transfer the bacon to an upside-down pot lid or plate. Leave about 2 tablespoons bacon drippings in the pot and drain off any excess.
• COOK CHICKEN: Add 2 tablespoons butter or butter-flavored olive oil to the pot. Add 1 pound boneless skinless chicken breasts, cut into bite-size pieces in a single layer and cook, stirring occasionally, until cooked through, about 4 to 5 minutes.
• REMOVE CHICKEN: Transfer the cooked chicken to the plate with the bacon. Set aside.
• SAUTÉ AROMATICS: Reduce the heat to medium. Add 1 medium yellow onion, diced and 1 tablespoon minced garlic to the pot. Cook for about 2 minutes, until the onion begins to turn translucent.
• ADD SEASONING AND FLOUR: Sprinkle 1/2 cup all-purpose flour, 2 teaspoons smoked paprika, 1 to 2 teaspoons kosher salt, and 1 teaspoon fresh ground black pepper over the onions. Stir well to coat the onions evenly.
• BUILD CHOWDER: Reserve about 2 tablespoons of the cooked bacon for garnish. Add 3 cups chicken stock, 2 cups half and half, 4 cups frozen corn or kernels cut from about 4 large ears fresh corn, 2 cups red potatoes, peeled and diced, cooked chicken, and remaining bacon to the pot. Stir to combine.
• SIMMER: Cover and cook for about 15 minutes, until the potatoes are fork-tender.
• ADD CHEESE: Stir in the 8 ounces shredded Colby Jack cheese and 8 ounces shredded sharp cheddar cheese until melted and fully combined.
• HOLD: Reduce the heat to low and simmer gently until ready to serve, stirring occasionally.
• SERVE: Ladle into bowls and garnish with reserved bacon and Fresh parsley, chopped, if desired.

Notes

Prep Tip: If cooking while prepping feels stressful, take 10 minutes before starting to prep all ingredients. This recipe flows much more smoothly when everything is ready.

Consistency: The chowder will continue to thicken as it cools. Add additional milk or chicken stock to loosen as needed.

Half and Half Note: Half and half is found in the dairy case near the cream. It is equal parts milk and cream. You can substitute all heavy cream for a richer chowder or all whole milk for a lighter version.

Reheating: Reheat gently on the stovetop or in the microwave. Add milk or stock as needed to thin.

Freezing: If freezing, prepare the chowder without the potatoes. Add diced potatoes when reheating and cook until fork-tender.

Nutrition

Serving: 1 | Calories: 452cal | Carbohydrates: 25g | Protein: 25g | Fat: 29g | Saturated Fat: 14g | Cholesterol: 94mg | Sodium: 732mg | Sugar: 3g | Fiber: 2g | Calcium: 321mg | Iron: 1mg

Originally published November 2015, updated and republished January 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Chicken Bacon Corn Chowder appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS BEEF STEW RECIPE FOR STOVE TOP

• True old-fashioned, no-fuss comfort food
  
• Easy one pot recipe, ready in just under an hour
  
• Tender beef and veggies in a thick, gravy-style broth (not soupy)
  
• Hearty on its own, but great with sides too
  
• Tastes even better the next day

Old Fashioned Beef Stew Recipe

This is the stew. The one you remember. The kind that fogs up the windows, makes the house smell amazing, and magically quiets everyone at the table.

Nothing takes me back to childhood faster than my mom’s recipes, and they were some of the first I started making once I was out on my own.

From creamy mashed potatoes to cheesy eggplant parmesan, each one is so nostalgic and comforting. But this easy beef stew recipe on the stove top? It somehow tastes exactly the same as when I was little… warm, rich, familiar, and grounding in the best way.

For another stovetop beef dinner that delivers pure comfort, our Ground Beef Stroganoff is creamy, hearty, and on the table in under 30 minutes!

Nothing fancy here. No tricks. Just flour-dredged beef, vegetables that soak up all that gravy, and a pot that quietly does its thing.

This is the stew you make when you want people to feel taken care of. And honestly? That never goes out of style.

And when you want that hearty beef and vegetables combo but need dinner fast, our Beef & Vegetables Chop Suey delivers bold flavor in one pan in under 30 minutes!

INGREDIENT NOTES

• Beef Chuck: The gold standard for any old fashioned beef stew recipe! Marbled, flavorful, and oh so tender after simmering.
  
• Seasoned Flour: Coating the beef thickens the stew and builds flavor as it browns.
  
• Tomato Sauce: Adds body and subtle acidity without making it tomato-forward. Tomato paste + a little water or broth works in a pinch.
  
• Red Potatoes: Hold their shape and don’t fall apart during simmering. Yukon Gold are a good alternative.
   
• Beef Broth: When making this beef stew recipe on the stove, start with 4 cups and add more if needed. It should fully cover the beef in the pot.
  
• Gravy Master: A seasoning and browning sauce that deepens color and adds savory richness.
  
  It’s not gravy mix… just a concentrated flavor booster used sparingly for that classic, dark stew look and taste.

VARIATIONS

Garlic Lovers: Add a clove or two of minced garlic with the tomato sauce.

No Gravy Master: Skip it if needed. The stew will still be delicious, just lighter in color

Extra Veggies: Sauté chopped onions and celery in a little extra oil before combining everything. Mushrooms are good too!

Herb Touch: Add a bay leaf while simmering (remove before serving).

Slow Simmer: Let it gently cook an extra 10–15 minutes for ultra-tender beef.

Deeper Flavor: Deglaze the pot with a splash of red wine after searing the beef, or replace some of the broth with dark ale.

Gluten-Free Option: Coat the meat in cornstarch or rice flour instead.

SERVING SUGGESTIONS

• Add a loaf of crusty bread or buttery dinner rolls.
  
• Serve with a fresh green salad or garlic-roasted vegetables.
  
• Make it extra thick and serve over rice, egg noodles, or mashed potatoes.
  
• Pair this beef stew recipe with stove top creamed spinach.
  
• Finish the meal with a rustic peach cobbler or a thick slice of buttermilk bundt cake.

BEEF STEW MEAT RECIPES FAQ

So many beef stew meat recipes miss out on the most important step: browning! This one works because it’s built the way stews were meant to be built… slow flavor, layered from the start.

Dredging the beef in seasoned flour before browning does two things: it helps create a deep, savory crust on the meat, and it thickens the stew naturally as it simmers.

Browning in batches prevents steaming, which is key for flavor development.

Tomato sauce adds subtle acidity that helps balance the richness, while Gravy Master deepens color and savory notes without overpowering anything.

And beef chuck? That cut is full of connective tissue that breaks down during simmering, turning tough cubes into tender, spoon-soft bites.

This beef stew recipe for the stove top isn’t just full of nostalgia. It’s kitchen science working exactly as it should.

TOOLS NEEDED

• Large Heavy-Bottomed Pot: Even heat = better browning and simmering.
  
• Resealable Gallon Bag: Easy, mess-free flour coating.
  
• Tongs or Slotted Spoon: For browning beef in batches.
  
• Wooden Spoon: For stirring without scraping the pot.
  
• Ladle: Because this stew deserves it.

Enjoy!

With love, from our simple kitchen to yours.

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Other Comfort Food Dinners

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Old Fashioned Beef Stew Recipe (Classic Stovetop) + Video

Nana's Old Fashioned Beef Stew Recipe is thick, rich and delicious! Made on the stovetop in under an hour for the best comfort food dinner.

Course Main

Cuisine American

Method Stovetop

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 6

Calories 480cal

Author Donna Elick

Equipment

• dutch oven

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 cup all-purpose flour
• 1 teaspoon kosher salt
• 1 teaspoon fresh ground black pepper
• 1 1/2 teaspoons paprika
• 2 pounds boneless beef chuck cut into bite-sized pieces
• 8 ounces tomato sauce
• 1 pound red potatoes diced small
• 1 pound baby carrots halved
• 4 to 6 cups beef stock
• 1 tablespoon Gravy Master

Instructions

• SEASON FLOUR: Add 1 cup all-purpose flour, half of 1 teaspoon kosher salt, half of 1 teaspoon fresh ground black pepper, and 1 1/2 teaspoons paprika to a gallon-size resealable bag. Seal and shake to combine.
• HEAT POT: Place a large heavy-bottomed pot over medium heat. Add 2 tablespoons extra virgin olive oil and heat until shimmering.
• COAT BEEF: Add 2 pounds boneless beef chuck to the seasoned flour a handful at a time. Seal the bag and shake until the beef is well coated. Shake off excess flour before adding to the pot.
• BROWN BEEF: Add coated beef to the hot pot in batches. Cook for 1 to 2 minutes per side, turning to brown all sides. Remove browned pieces to a plate and continue until all beef is browned.
• BUILD STEW: Return all beef to the pot. Add 8 ounces tomato sauce, 1 pound red potatoes, 1 pound baby carrots, remaining 1 teaspoon kosher salt, remaining ½ teaspoon fresh ground black pepper, and 1 tablespoon Gravy Masterr.
• ADD STOCK: Pour in 4 to 6 cups beef stock. Add additional stock as needed until the beef and vegetables are just covered.
• SIMMER: Cover the pot and cook for 25 to 30 minutes, stirring occasionally, until the stew is thick and the vegetables are fork-tender.
• SERVE: Taste and adjust seasoning if needed. Serve hot.

Video

Notes

Make-Ahead: Beef stew tastes even better the next day. Cool completely, then refrigerate overnight before reheating.

Storage: Store in an airtight container in the refrigerator for up to 5 days.

Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of beef stock if the stew thickens too much.

Freezing: Freeze for up to 3 months in freezer-safe containers. Thaw overnight in the refrigerator before reheating.

Ingredient Note: Beef chuck gives the best flavor and tenderness for stovetop stew. Try to avoid packages labeled “stew meat,” which are usually a mix of different cuts and do not break down as evenly during cooking

Nutrition

Serving: 1 | Calories: 480cal | Carbohydrates: 37g | Protein: 34g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 105mg | Sodium: 969mg | Sugar: 6g | Fiber: 5g | Calcium: 68mg | Iron: 6mg

Originally published September 2012, updated and republished December 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Old Fashioned Beef Stew Recipe (Classic Stovetop) + Video appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE SALSA VERDE SOUP

• Big flavors, tiny effort
  
• One-pot, weeknight-friendly magic
  
• Customizable toppings (aka the fun part)
  
• Light but still super satisfying

Salsa Verde Chicken Soup

Listen… living in Arizona does things to a person. You start putting chiles in everything. You measure life in limes. And suddenly every soup wants to be a salsa verde soup. 

I swear, my daughter can smell a pot of this chicken soup with salsa verde from across town. It’s tangy and spicy and cozy and just… ugh. Everything I want in a bowl. 

Not craving soup but want all the flavor, this salsa verde chicken enchiladas recipe is a winner!

Like chicken tortilla soup and white chicken chili had a brothy soup baby that’s also a little bit sassy.

And yes, I will absolutely judge you (lovingly!) if you forget the toppings. Load. Them. Up. Trust mama on this one.

INGREDIENT NOTES 

• Salsa Verde: Use a jar you love, or make this roasted version. Herdez and Trader Joe’s both work beautifully.
  
• Chicken Breasts: Thighs also work if you want extra richness.
  
• White or Pinto Beans: Either is great. Pintos make this salsa verde chicken soup feel a little heartier.
  
• New Mexico Chile Powder: Milder than standard chile powder. It adds warmth without blowing your face off.
  
• Cilantro: If you’re a cilantro-hater, skip it and add extra lime instead.

VARIATIONS 

Creamy Edition: Stir in sour cream or softened cream cheese at the end.

Thigh Lovers: Replace breasts with boneless thighs for richer flavor.

Beanless Bowl: Skip the beans for a salsa verde chicken soup that’s lighter and brothier.

Spicy Girl Version: Add extra jalapeño or a spoonful of chopped pickled chiles.

Veggie Loaded: Stir in diced zucchini during the simmer.

Rice Boost: Cook rice separately and stir it in just before serving.

Corn Tortilla Twist: Add a handful of corn tortillas (torn or cut into strips) while simmering. They thicken the broth beautifully.

SERVING SUGGESTIONS

• Pile high with avocado, shredded cheese, and crunchy tortilla chips.
  
• Serve with warm flour tortillas or cheesy baked taquitos.
  
• Pair chicken salsa verde soup with restaurant-style Mexican rice.
  
• Add a side of Southwestern egg rolls for a texture contrast.
  
• Finish with extra lime wedges… always.
  

CHICKEN SALSA VERDE SOUP FAQ

You know what always cracks me up? How people think salsa verde is “just green salsa.” No, no… it’s magic. Especially in soup. 

Tomatillos thicken the broth, the acidity keeps everything bright, and it sneaks flavor into every inch of the pot without you doing anything extra. 

When you sear the chicken first, you build that golden base that makes the soup taste like it simmered all afternoon. 

Between the aromatics, the chiles, and that splash of lime at the end… chicken soup with salsa verde is Southwest comfort at its finest. I’ve made it a dozen times, and it still makes me do a little happy dance.

TOOLS NEEDED 

• Large Dutch Oven: Helps you get that deep sear on the chicken.
  
• Cutting Board + Sharp Knife: Lots of chopping in this recipe.
  
• Tongs: For flipping the chicken without chasing it around.
  
• Two Forks or Hand Mixer: For shredding the chicken.
  
• Ladle: Because fishing soup out with a measuring cup is not the vibe.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Soup Recipes

One Pot Mac and Cheese Soup

Bacon Cheeseburger Beer Cheese Soup Recipe + Video

Creamy Chicken Alfredo Tortellini Soup Recipe + Video

Chicken Cordon Bleu Soup

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Salsa Verde Chicken Soup

Salsa Verde Chicken Soup is bright and zesty but still cozy and comforting. This easy one-pot recipe is perfect for chilly weeknights!

Course Soup

Cuisine Tex Mex

Method Stovetop

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 6

Calories 250cal

Author Donna Elick

Ingredients

• 1 1/2 pounds boneless skinless chicken breasts
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 2 tablespoons extra virgin olive oil divided
• 1 small yellow onion diced (about 1 cup)
• 1 green bell pepper diced (about 1 cup)
• 1 jalapeno seeded and minced
• 4 cloves garlic minced (about 1 tablespoon)
• 32 ounces chicken stock 4 cups
• 16 ounces salsa verde 2 cups
• 1 15.5 ounce can white beans or pinto beans, drained and rinsed
• 1 15.25 ounce can sweet corn, drained
• 1 4 ounce can diced green chiles, undrained
• 2 teaspoons ground cumin
• 1 teaspoon New Mexico chile powder
• Juice of 1 lime
• ¼ cup chopped cilantro

Optional toppings: lime wedges, sour cream, sliced green onions, avocado slices, jalapeno slices, shredded cheese, tortilla chips

Instructions

• PREPARE CHICKEN: Sprinkle 1 teaspoon kosher salt and 1/2 teaspoon fresh ground black pepper over 1 1/2 pounds boneless skinless chicken breasts.
• SEAR CHICKEN: Heat a large Dutch oven over medium high heat until a drop of water sizzles on the surface. Add half of your extra virgin olive oil to the pot. Lay the chicken in the hot oil and sear for 3 to 4 minutes per side until the surface is deep golden brown, the edges look slightly opaque, and the chicken releases easily from the pot without sticking. Transfer to a plate.
• SAUTÉ VEGETABLES: Add the remaining half of the extra virgin olive oil. Add 1 small yellow onion, 1 green bell pepper, and 1 jalapeno. Cook 3 to 4 minutes until softened. Add 4 cloves garlic, minced (about 1 tablespoon), and cook 30 seconds until fragrant.
• SIMMER SOUP: Add 32 ounces chicken stock, 16 ounces salsa verde, 1 15.5 ounce can white beans or pinto beans, drained and rinsed 1 15.25 ounce can sweet corn, drained, 1 4 ounce can diced green chiles, undrained, 2 teaspoons ground cumin, and 1 teaspoon New Mexico chile powder. Return the chicken to the pot. Bring to a boil, then reduce heat to low. Cover and simmer 25 to 30 minutes until the chicken is tender and shreds easily.
• SHRED CHICKEN: Transfer chicken to a plate and shred with 2 forks. Return shredded chicken to the pot.
• SERVE: Stir in the Juice of 1 lime and ¼ cup chopped cilantro. Ladle into bowls and add your favorite toppings.

Notes

Make Ahead: This soup tastes even better the next day. Store refrigerated for up to 3 days.

Storage: Keep in an airtight container. Reheat on the stovetop over medium heat until steaming.

Freezing: Freeze up to 3 months in airtight containers. Thaw in the refrigerator overnight before reheating.

Reheating: Warm gently on the stove. Add a splash of chicken stock if the soup thickens.

Slow Cooker: Add all ingredients except the lime juice and cilantro. Cook on high 4 to 6 hours or low 6 to 8 hours. Shred chicken, then stir in lime juice and cilantro.

Instant Pot: Add all ingredients except the lime juice and cilantro. Pressure cook 10 minutes. Natural release 10 minutes. Shred chicken, then stir in lime juice and cilantro.

Ingredient Tip: For a creamy version, stir in ½ cup sour cream or 2 to 4 ounces softened cream cheese during the last minute of cooking.

Shredding Shortcut: You can shred warm cooked chicken in a stand mixer fitted with the paddle attachment. Mix on low speed for 15 to 20 seconds until the chicken breaks into chunks. Or place the chicken in a tall bowl and use a hand mixer on low to shred. Do not overmix or the chicken will become too fine.

Nutrition

Serving: 1 | Calories: 250cal | Carbohydrates: 11g | Protein: 28g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 1117mg | Sugar: 6g | Fiber: 1g | Calcium: 31mg | Iron: 1mg

Originally published December 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Salsa Verde Chicken Soup appeared first on The Slow Roasted Italian.

This is my go-to recipe for a busy weeknight. It’s not only a delicious soup that is fast and easy to make, but the flavors mean that my whole family is going to gobble it up. 

I make this during soup season, but I also keep the recipe card handy for this easy stuffed pepper soup all year long. 

I love that it takes minimal effort to make, and it’s such a simple comfort food for a chilly night.

I tell my family that I think that this is the perfect soup for a lazy Sunday afternoon because it’s an easy recipe and one-pot meal. 

Pair with a side salad for a full meal, or let the classic flavors of this great recipe stand alone. 

I have no doubt that once you make and eat this comforting soup, you’ll be thinking about it for a long time! This means that the first time you make it, it won’t be the last time! 

Stuffed Pepper Soup Recipe

While there are plenty of different versions of this dish out there, nothing beats Culver’s stuffed green pepper soup recipe — in my opinion, at least! 

The combination of ground beef, bittersweet peppers, tomatoes, and tender rice makes this dish taste just like classic stuffed peppers, but in a warm and cozy bowl of soup.

What sets this stuffed pepper soup recipe apart from the others is the ratio of peppers to ground beef. 

We’re talking FOUR whole green bell peppers!! Those plus the fire roasted diced tomatoes give this dish an earthy, simmered-all-day flavor that’s perfect for cozy nights in.

Not a fan of bell peppers? I’ve got you covered! Try my cheesy taco rice skillet that’s loaded with corn, beans, and plenty of Mexican flavor.

Ingredient Notes and Substitutions

• Bell Peppers – The earthy bitterness of green peppers balances the savoriness of the other ingredients. If you want a sweeter flavor, use yellow or red bell pepper instead.
  
  Be sure to remove the ribs and seeds, then slice the peppers into strips — this makes them much easier to dice!
  
• Ground Beef – Since this is a one-skillet meal, opt for lean ground beef to avoid too much excess grease. 
  
  Or, substitute ground turkey or ground chicken (or other ground meats) for an even lighter option!
  
• Diced Tomatoes – The fire-roasted variety is my top choice for extra depth of flavor, but any can you have on hand will do the job. Even diced fresh tomatoes will work! 
  
• Beef Stock – Vegetable broth is a good alternative for a lighter flavor overall.
  
• Cooked Rice – Don’t attempt to cook the rice in the stuffed bell pepper soup itself — it’ll soak up all the broth! 
  
  Cook the white rice ahead of time according to the package directions. You can use brown rice if you prefer. 
  
  Some people also like to add a pinch of brown sugar for sweetness, while others prefer to add spices and seasonings like garlic powder, black pepper, fresh parsley, or any other flavors that they crave. This is what makes this recipe a great soup! 

TTips to Make the Best Recipe for Stuffed Pepper Soup

• Have everything prepped and measured ahead of time.

Once you start browning the meat, this dish comes together quickly. Most of the cooking time is spent simmering on the stove.

Take a few minutes to chop all the veggies and measure out the broth and seasonings. You’ll thank me later!

• Adjust seasonings to taste.

That goes for the dried basil and oregano, not just the salt and pepper! Use the amounts listed, then sample a little bit of soup before you dish it up.

If it’s too mild, add more of what you want and let it simmer for a few more minutes. 

• Don’t overcook the rice.

Follow the instructions carefully based on the package and your cooking method. The grains should be tender and fluffy with just a little bite — similar to al dente pasta.

That’s because the rice will absorb some of the broth once stirred into the pot. If it’s already quite soft, it will simply turn to mush.

• Let everyone customize their bowl with toppings.

Obviously, shredded cheese is a must — but sour cream, green onions, parsley, and even tortilla or corn chips can take this soup to the next level!

Prep Ahead

• Cook rice
• Mince garlic
• Chop veggies

Kitchen Tools You Will Need

• Dutch Oven – I love this set and use it all the time. It is perfect for roasts, and I especially love it for my one-pot meals.
• Medium Saucepan or Rice Cooker
• Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
• Ladle – A must for dishing up stuffed bell pepper soup!

Serving Suggestions

Because the texture is on the thicker side, much like a chili, this stuffed pepper soup recipe is hearty enough to serve on its own. 

A sprinkle of shredded cheese on top makes it extra tasty and pairs perfectly with the rest of the delicious flavors. 

You can also stretch your servings with a fresh green salad or your favorite vegetable side dish. 

I love adding a loaf of crusty bread to the table to soak up every last drop. Cornbread or homemade cheddar bay biscuits are some other top choices. 

Storing and Reheating Stuffed Bell Pepper Soup

Allow leftovers to cool, then transfer them to an airtight container. 

They will keep for 3-4 days in the refrigerator or up to 2 months in the freezer, making this recipe for stuffed pepper soup an excellent meal prep option!

If you know you’ll have leftovers, don’t add the rice to the pot. Instead, stir a scoop into each bowl and store the rest in a separate container. 

The grains will continue to absorb the broth the longer it sits. To reheat this delicious soup recipe, warm individual bowls in the microwave or simmer leftovers on the stove. 

Add extra broth as needed and be sure to defrost in the refrigerator overnight first if frozen.

Culver’s Stuffed Green Pepper Soup Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Stuffed Pepper Soup Recipe (Culver’s Copycat)

This Stuffed Pepper Soup Recipe is a comforting twist on the classic dish. It’s a hearty, savory one pot meal you’ll make again and again!

Course Soup

Cuisine American

Method Stovetop

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 6

Calories 371cal

Author Donna Elick

Equipment

• dutch oven

Ingredients

• 4 large green bell peppers diced
• 1 1/2 pound ground beef
• 1 large onion chopped
• 3 cloves garlic minced
• 28 ounce can fire roasted diced tomatoes
• 14.5 ounce can of tomato sauce
• 2 cups beef stock
• 1 cup cooked rice
• 1 1/2 teaspoons dried basil
• 1 1/2 teaspoons dried oregano
• salt and pepper to taste
• shredded cheese for garnish optional

Instructions

• Begin by browning the ground beef in a large pot or dutch oven over medium heat. Once browned, remove the beef and set it aside.
• In the same pot, sauté the diced green bell peppers, chopped onions, and minced garlic until they’re tender.
• Return the browned beef to the pot and add the fire roasted diced tomatoes, tomato sauce, and beef broth. Mix well.
• Allow the soup to simmer, then add in the cooked rice, dried basil, dried oregano, salt, and pepper. Stir everything together.
• Let the soup simmer for approximately 30 minutes, allowing the flavors to meld together.
• Taste the soup and adjust the seasonings if necessary
• Serve the soup hot, topped with shredded cheese if desired. Enjoy!

Notes

You can also use yellow or red bell peppers instead of green for a sweeter flavor.

If you prefer a spicier soup, add a dash of red pepper flakes or some hot sauce.

This soup can be stored in the refrigerator for up to 3-4 days. It also freezes well for up to 2 months. Simply defrost overnight in the fridge and reheat on the stove or in the microwave.

You can use ground turkey or chicken instead of beef for a leaner option.

Nutrition

Serving: 1 | Calories: 371cal | Carbohydrates: 26g | Protein: 27g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 77mg | Sodium: 767mg | Sugar: 10g | Fiber: 5g | Calcium: 108mg | Iron: 5mg

Originally published March 2024, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Stuffed Pepper Soup Recipe (Culver’s Copycat) appeared first on The Slow Roasted Italian.

Who says you have to wait until St. Patrick’s day to make this comfort food? I literally love the savory flavor of this tender cut of beef that I make all year round.

It has such a delicious flavor, and I love that it’s fork tender perfection every time. 

Pair that with the tender potatoes and flavorful cabbage wedges, and you’ve got quite a hearty meal.

I like to eat mine with some horseradish sauce and a side of Irish soda bread, but I promise you that this dish has good flavor no matter how it’s served. 

The only thing to remember is to let the corned beef rest for a short time on the serving platter so that it’s easy to slice and it stays juicy!

Are you ready to learn how to make this amazing recipe? Get all the details below! 

Corned Beef with Cabbage and Potatoes Recipe

It’s well past time I had an easy corned beef and cabbage recipe up on the site. I mean, what’s a St. Paddy’s Day feast without this comforting, savory meal?!

Everything comes out so tender and flavorful, plus everything cooks in one pot so you won’t have to worry about too much cleanup.

This corned beef with cabbage and potatoes recipe is incredibly easy to make… anyone can do it! 

Finish off your meal with a festive dessert like Lucky Charms treats or these adorable leprechaun and shamrock cookies.

Ingredient Notes and Substitutions

• Corned Beef – You’ll find two different cuts of brisket available — flat and point cut. You can use either to make corned beef and cabbage on the stove top. 
  
  It usually comes with a spice packet too, which you’ll need!
  
• Mustard & Brown Sugar – A tangy and sweet combo that melts right into the meat as it cooks! 
  
  I prefer yellow mustard and light brown sugar, but feel free to experiment with Dijon or stone ground mustard for something less sweet.
  
• Beef Stock – Enhances the flavor of the beef and adds necessary moisture to the pot. 
  
  Vegetable broth is a decent substitute, or mix 1 tablespoon of Worcestershire sauce into 1 cup of water to use in place of the beef stock.
  
• Carrots – Peel whole carrots before slicing, or scrub really well if you prefer not to peel them. You can also substitute a one-pound bag of baby carrots to save time.
  
• Potatoes – Red potatoes go best with this corned beef and cabbage stove top recipe! 
  
  They are buttery and waxy, which means they have loads of natural flavor but will still hold their shape. Yukon Gold or baby potatoes are the next best option.
  
• Green Cabbage – This vegetable can be deceiving — I always end up with may more than I expected after it’s sliced! 
  
  Though, understand that the volume shrinks as it cooks too. A medium head of green cabbage will provide plenty of servings for this meal.

Tips and Tricks to Make This Corned Beef and Cabbage Stove Top Recipe

• Don’t use too much liquid.

It only needs to reach about ¾ of the way up the sides of the meat in the pot. Start with the lower amount of water and only add more if it looks like it needs it.

The beef will release extra juices as it cooks, and there will be plenty of steam as it’s covered and simmered too.

• Slice vegetables so they are somewhat uniform in size.

The bigger the pieces, the longer the veggies will take to cook. Smaller red potatoes can be sliced in half, but larger ones should be quartered. 

Cut carrots into 1 ½ – 2-inch segments, and halve or quarter those if your carrots are really thick.

Remember that the cabbage will shrink down as it’s cooked. I usually slice the head into quarter wedges, then chop each of those into thick strips.

• Test the beef and veggies before adding the cabbage.

Potatoes and carrots are easy to check — as soon as you can easily insert a fork into each, they’re done!

Corned beef needs to reach a minimum internal temperature of 145°F to be safe to eat, but it can be cooked up to 190°F for the most tender results.

Once those ingredients are just about done, toss the cabbage in the pot and cook until it’s softened and slightly wilted.

Prep Ahead

• Clean and cut potatoes
• Peel and slice carrots
• Chop cabbage

Kitchen Tools You Will Need

• Large Dutch Oven – I love this set and use it all the time. It is perfect for roasts, and I especially love it for my one-pot meals. You can also use a large pot. 
• Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
• Slotted Spoon – Scoop veggies out of the pot with ease, leaving behind the cooking liquid.

Serving Suggestions 

This corned beef with cabbage and potatoes recipe can be served as a full meal because it’s got a little bit of everything. Don’t forget extra mustard for dipping!

I’ll usually bake up a loaf of beer bread or soda bread and toss together a quick salad if I feel like it. 

Wash it all down with a green beer or a festive cocktail — Irish Mules and Irish Trash Cans are a favorite around here.

And don’t forget about all those yummy leftovers! Warm up another plate or put the beef to use in other ways. 

It’s delicious when chopped up and tossed into a breakfast hash or casserole or build an incredible sandwich with the sliced meat.

Storing and Reheating Corned Beef and Cabbage on Stove Top

Transfer cooled leftover corned beef to an airtight container and refrigerate for up to 3 days. You can store the meat and veggies separately or together — it doesn’t really matter.

For easy corned beef and cabbage leftovers, load up a microwave-safe plate with a little bit of everything and microwave until warmed through.

Or heat leftovers in a skillet on the stove, starting with the beef, carrots, and potatoes, then adding the cabbage towards the end. 

Cover or add a splash of liquid for moisture if needed.

Easy Corned Beef and Cabbage FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Beef Recipes

Old Fashioned Beef Stew Recipe (Classic Stovetop) + Video

Best Ever Crock Pot Beef Pot Roast Recipe + Video

Melt in Your Mouth Beef Chuck Roast Recipe in the Oven

Slow Cooker Beef Bourguignon Recipe + Video

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Homemade Corned Beef with Cabbage and Potatoes Recipe

My Corned Beef with Cabbage and Potatoes Recipe is easy to make on the stove top, giving you tender and juicy results in a just few hours!

Course Main

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 3 hours hours 20 minutes minutes

Total Time 3 hours hours 30 minutes minutes

Servings 6

Calories 700cal

Author Donna Elick

Ingredients

• 3 pounds corned beef with a spice packet
• 2 teaspoons yellow mustard
• 2 tablespoons packed light brown sugar
• 1 cup beef stock
• 3/4-1 cup water
• 8 carrots peeled and sliced
• 3 pounds red potatoes washed and cut into pieces
• 1 head cabbage cut into thick slices

Instructions

• Unpack the corned beef, rinse, and place in a Dutch Oven.
• Add the mustard, the spice packet, and brown sugar on top of the corned beef.
• Pour the beef broth and the water into the Dutch oven to cover ¾ of the Corned beef.
• Place the Dutch oven over medium heat and bring to a boil.
• Once it is boiling, reduce heat, cover, and let it simmer for 3 hours. You can insert a probe easily when the corned beef is cooked or has an internal temperature of 145 degrees F.
• After 3 hours, add in the carrots and potatoes. Return to a boil.
• Cook for 15 minutes or until the vegetables are softened.
• Add the cabbage, and cook for 5-10 minutes or until the cabbage has softened and is tender to your liking.
• Serve and enjoy!

Notes

The size of the potatoes, carrots, and cabbage will impact the time you will be cooking them. The potatoes will be cooked when you can easily insert a fork.
Side dish: Serve with a salad, roasted vegetables
Use leftovers: Cut into bite size and add to a hash, make a sandwich
Storage: Store leftovers in an airtight container in the fridge for 2 to 3 days.
Re-warm: When rewarming add some moisture to help prevent the Corned Beef from drying out.
Have fun with the recipe:
We used the flavor packet that comes with the Corned Beef. You can substitute it with your favorite seasoning blend.

Nutrition

Serving: 1 | Calories: 700cal | Carbohydrates: 57g | Protein: 41g | Fat: 35g | Saturated Fat: 11g | Cholesterol: 122mg | Sodium: 2984mg | Sugar: 16g | Fiber: 10g | Calcium: 134mg | Iron: 7mg

Originally published February 2025, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Corned Beef with Cabbage and Potatoes Recipe appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE CORDON BLEU SOUP

• Ready in 30 minutes: Quick enough for a weeknight dinner.
  
• Ultra Cozy: Creamy, cheesy broth that’s pure comfort.
  
• Classic flavors: Like Chicken Cordon Bleu in soup form.
  
• Family-friendly: And kid-approved!
  
• Perfect for meal prep: Tastes even better the next day.

Chicken Cordon Bleu Soup

I mean, can we just agree that soup season is the best season?? This Chicken Cordon Bleu Soup is basically a hug in a bowl.

Creamy, cheesy, loaded with ham and chicken… it’s the kind of recipe that makes the whole family join the clean plate club.

Add some crispy garlic croutons on top to give the perfect crunch, and you’ve got the perfect bowl!

Honestly, it’s so good it should come with a warning label. Don’t be surprised if you find yourself sneaking spoonfuls straight from the pot.

And yes, this cordon bleu soup recipe really is done in just 30 minutes. Dinner magic!

Make these same delicious chicken, ham, and Swiss flavors in our Chicken Cordon Bleu Casserole!

INGREDIENT NOTES

• Chicken: Boneless, skinless chicken breast keeps things lean, but thighs will add extra juiciness. Tenderloins work in a pinch too!
  
• Ham: I use lean ham chunks (95% lean). Leftover holiday ham works beautifully.
  
• Potatoes: Russets break down slightly, helping thicken chicken cordon bleu soup. Yukon Golds are a great swap for a creamier bite.
  
• Swiss Cheese: Freshly shredded melts smoother than bagged. Gruyère can sub in for a fancier twist.
  
• Slurry (Flour + Milk): Add both to a jar and shake until smooth before adding to the pot. No lumps allowed!

VARIATIONS

Low-Carb: Swap potatoes for cauliflower florets.

Veggie Boost: Stir in spinach, peas, or broccoli during the last 5 minutes.

Extra Creamy: Use half & half instead of milk.

Complex Flavor: Sauté the ham chunks in a bit of olive oil before adding them to the soup.

Spicy Kick: Add a pinch of cayenne or red pepper flakes.

Cheese Swap: Try Gruyère, provolone, or a blend of Swiss and mozzarella.

SERVING SUGGESTIONS

• Classic Pairing: Serve chicken cordon bleu soup with a side of garlic knots.
  
• Soup & Salad Combo: Add a crisp Caesar salad for balance.
  
• Vegetable Sides: Pair with roasted broccoli or brussels sprouts for the ultimate cozy dinner.
  
• Bread Bowl: They’re even better when you make them fresh!
  
• Wine Pairing: A crisp Chardonnay cuts through the richness of cordon bleu soup perfectly.

CHICKEN CORDON BLEU SOUP RECIPE FAQ

I’ve tested dozens of creamy soups, and the secret to this chicken cordon bleu soup recipe is balance.

The slurry gives body without making it gluey, the Swiss cheese adds tang that cuts the richness, and the ham + chicken combo packs double the flavor.

Potatoes pull double duty by making the soup hearty and adding starch that naturally thickens the broth.

Over the years, I’ve learned that timing is everything! Simmer just long enough for the potatoes to soften, and you’ll land in creamy, cheesy heaven every single time.

TOOLS NEEDED

• Dutch Oven or Large Pot: Wide and heavy-bottomed for even cooking.
  
• Mason Jar with Lid: Ideal for shaking up a quick slurry.
  
• Sharp Knife & Cutting Board: For prepping chicken and potatoes.
  
• Wooden Spoon or Spatula: For stirring without scratching your pot.
  
• Ladle: To serve piping hot bowls of cheesy soup.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Soup Recipes

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Chicken Cordon Bleu Soup

Make Chicken Cordon Bleu Soup when comfort food season hits. This potato and ham soup recipe goes from prep to bowl in just 30 minutes!!

Course Soup

Cuisine American

Method Stovetop

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 8

Calories 510cal

Author Donna Elick

Equipment

• dutch oven

Ingredients

• 6 cups chicken stock (I prefer Kitchen Basics)
• 2 tablespoons unsalted butter
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon poultry seasoning
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1 pound boneless skinless chicken breast, cut into bite-sized pieces
• 2 cups lean ham chunks I like 95% lean
• 1 cup all-purpose flour
• 3 cups whole milk
• 3 medium russet potatoes peeled and diced
• 8 ounces Swiss cheese shredded (about 2 cups)
• 1 cup garlic croutons for serving
• 1 tablespoon fresh parsley chopped, for garnish

Instructions

• Start the Base: In a large Dutch oven or wide heavy-bottomed pot, add 6 cups chicken stock, 2 tablespoons unsalted butter, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon poultry seasoning,1 teaspoon kosher salt, and 1/2 teaspoon fresh ground black pepper. Cover and bring to a boil over medium-high heat.
• Prep Chicken and Potatoes: While the broth heats, peel and dice 3 medium russet potatoes. 1 pound boneless skinless chicken breast, cut into bite-sized pieces. Add both to the pot once the broth is boiling. Stir and cover.
• Make the Slurry: In a mason jar or sealed container, combine 1 cup all-purpose flour and 3 cups whole milk. Shake vigorously until smooth — this is your thickening slurry.
• Thicken the Soup: Slowly pour slurry into the pot, stirring constantly. Add 8 ounces Swiss cheese and 2 cups lean ham chunks. Stir until cheese begins to melt.
• Simmer: Reduce heat to low, cover, and simmer for 15 minutes, stirring often, until potatoes are tender and soup is thickened.
• Serve: Ladle into bowls, sprinkle with 1 tablespoon fresh parsley, and top with 1 cup garlic croutons for crunch. Serve hot.

Notes

Make-Ahead Tips: This soup tastes even better the next day. Prepare as directed, cool completely, and store in the fridge overnight. Reheat gently on the stovetop, stirring often.

Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.

Freezing: I don’t recommend freezing this soup because of the dairy base. The texture can separate and turn grainy after thawing.

Reheating: Reheat over low heat on the stovetop, adding a splash of milk or stock to loosen the soup. Microwave smaller portions in 30-second bursts, stirring in between.

Nutrition

Serving: 1 | Calories: 510cal | Carbohydrates: 37g | Protein: 43g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 115mg | Sodium: 528mg | Sugar: 5g | Fiber: 2g | Calcium: 401mg | Iron: 4mg

Originally published November 2012, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Chicken Cordon Bleu Soup appeared first on The Slow Roasted Italian.

I love making a large soup pot full of this incredible chicken corn chowder. It’s a must-make for a cool night, and it has such an amazing creamy texture and flavor. 

The tender chicken paired with the sweet bits of corn adds so much flavor! 

A lot of people say that this creamy chicken corn chowder really isn’t soup – but to me, it is. It’s not only a family favorite recipe, but it really is the ultimate comfort food! 

I always make sure that I have everyone on my shopping list before I head to the grocery store so I don’t miss out on any of the delicious flavor. 

And since there are no super hard-to-get or special ingredients needed, I can whip up this chicken corn chowder recipe without stress. 

If you’re a fan of sweet corn and creamy soup, check out the recipe card below to get all the details. Trust me – you’re going to love it!

Chicken Corn Chowder

Transform simple ingredients into a comforting meal in no time. Every spoonful of this soup is deliciously thick and creamy – you’ll be tempted to go back for seconds!

If you love this chicken corn chowder soup, try my cheesy bacon or creamy clam chowder as well. Each bite is full of smoky flavor and there’s plenty to feed a crowd.

Or for a south-of-the-border twist, my homemade Panera Mexican street corn chowder recipe is comfort in a bowl!

I also have an enchilada skillet that comes together just as easily and adds a little variety to taco night.

How To Make Chicken Corn Chowder

Once all of your ingredients are prepped, this recipe comes together in about 30 minutes!

Saute the onion and celery in oil until softened, then add in the corn. When the veggies start to brown just slightly, stir the garlic just until fragrant.

Add in the butter and flour and cook for about 10 minutes. Then, stir in the rest of the ingredients and simmer until thickened.

Ingredient Notes

• Chicken – You can use skinless chicken breasts, thighs, or a mixture of both for this recipe. 
  
  I typically have some shredded meat already in the freezer from meal prepping, but a store-bought rotisserie chicken would save some time and effort as well.
  
• Veggies – If you aren’t a fan of onion, try reducing the amount by half. You can also include 1 cup of diced carrots if you’d like. 
  
  Add them to the pot with the onion and celery so they have plenty of time to soften. 
  
  And while I haven’t really used a ton of extra veggies, you can try adding diced red bell pepper, diced russet potatoes, and red potatoes for extra flavor and texture.
  
  Most extra vegetables can be added without worry to this dish. 
  
• Corn – You can use canned corn, fresh summer corn, or frozen corn for this chicken chowder recipe. All types of corn kernels work just fine.  
  
• Garlic paste – This delivers all of the flavor as fresh cloves, but the texture allows it to be more evenly distributed throughout the dish. 
  
  It’s sold in tubes and can be found in the produce section of the store, typically near the packaged herbs.
  
• Spices – This dish isn’t too spicy, but feel free to increase the amount of cayenne pepper or chili powder for extra heat. 
  
  With the measurements listed, they mostly add warmth and flavor. You can also add a little bit of red pepper flakes as a topping. 
  
  I’ve also added garlic powder and a bay leaf, plus some Italian seasoning. Options are good! 

Storage and Leftovers

Leftovers of this easy chicken corn chowder recipe should be stored in an airtight container and kept in the fridge.

Eat leftovers within 3-4 days, and reheat thoroughly on the stovetop in a large Dutch oven or pot before serving. 

FAQ – Common Recipe Questions

Enjoy!

With love, from our simple kitchen to yours.

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Other Chicken Recipes

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Easy Chicken Corn Chowder Recipe (10 Minute Prep)

Chicken corn chowder is loaded with shredded meat, vegetables, and plenty of seasonings. Make this easy one pot recipe for dinner tonight!

Course Soup

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8

Calories 704cal

Author Donna Elick

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion diced (about 2 cups)
• 2 stalks celery diced (about 1 cup)
• 30.5 ounces sweet corn kernels 2 15.25 ounce cans, drained
• 1 tablespoon garlic paste or 3 minced cloves
• 4 tablespoons unsalted butter
• 3/4 cup all-purpose flour
• 2 cups chicken stock
• 3 cups heavy cream
• 2 teaspoons kosher salt to taste
• 1 teaspoon fresh ground black pepper
• 1/2 teaspoon cayenne powder
• 1/2 teaspoon chili powder
• 1 1/2 pounds cooked chicken shredded

Instructions

• In a large pot, add olive oil, onion, and celery. Saute on medium heat for 5 minutes, stirring occasionally.
• Add the corn and cook for another 5 minutes.
• Add the garlic paste and cook for 30 seconds, stirring constantly so it doesn’t burn.
• Add the butter and flour and cook for 10 more minutes.
• While stirring, add the chicken stock, heavy cream, seasonings, and shredded chicken to the pot and cook for an additional 8-10 minutes until thickened.
• Ladle into bowls and serve.

Nutrition

Serving: 1 | Calories: 704cal | Carbohydrates: 39g | Protein: 31g | Fat: 50g | Saturated Fat: 27g | Cholesterol: 181mg | Sodium: 761mg | Sugar: 9g | Fiber: 3g | Calcium: 87mg | Iron: 2mg

Originally published September 2021, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Chicken Corn Chowder Recipe (10 Minute Prep) appeared first on The Slow Roasted Italian.