Hot Honey Chicken Corn Chowder

Preparation Time : 5 mins | Cooking Time : 25 mins | Makes 4 Servings

Sweet heat meets comfort food in this hearty Hot Honey Chicken Corn Chowder. Tender chicken, smoky bacon, sweet corn, and potatoes simmer in a rich, creamy broth seasoned with Cajun spices and Knorr® Roasted Chicken Flavor Base for bold, savory flavor. Finished with a drizzle of hot honey and topped with crispy bacon, cheddar cheese, and green onions, this satisfying chowder delivers the perfect balance of sweet, spicy, and comforting in every bite.

Enjoy Exclusive Savings

Sign Me Up

Nutritional Information

Amount per Serving

Nutritional values	Amount per Serving
Calories	413.05 kcal
Total Fat	25.9 g
Saturated Fat	12.55 g
Cholestrol	146.54 mg
Sodium	466.22 mg
Total Carbs	12.5 g
Dietary Fiber	1.42 g
Sugars	5.51 g
Protein	30.93 g

Ingredients List

4 slices bacon , diced
2 Tbsp. hot honey , (or regular honey with hot sauce added to taste) , divided
3.5 tsp. Knorr Roasted Chicken Flavor Base , divided
1 lb. boneless, skinless chicken breasts cut into bite-sized pieces
2 Tbsp. butter
1 red bell pepper , diced
2 celery stalks , sliced
1/2 cup diced yellow onion
2 tsp. Cajun seasoning
2 Tbsp. all-purpose flour
3.5 cups water
1/2 cup heavy cream
1 Yukon Gold or russet potato , peeled and diced small
1 cup corn , fresh , frozen or drained canned
sliced green onion and shredded cheddar cheese for garnish (optional)

Cook bacon in large pot or Dutch oven until crispy. Remove to paper towel lined plate with slotted spoon and set aside for garnish. Leave 1 to 2 Tbsp. bacon fat in pot.
Mix 2 tsp. hot honey and ½ tsp. Knorr Roasted Chicken Flavor Base in medium bowl until blended. Add chicken and toss to coat.
Add chicken to pot and cook over medium-high heat, turning occasionally, until browned on all sides, about 5 minutes. Remove chicken and set aside.
Melt butter in same pot and cook red pepper, celery and onion, stirring occasionally until softened, 3 to 5 minutes. Sprinkle with Cajun seasoning, then stir in flour. Stir constantly for 1 minute until vegetables are fully coated.
Slowly pour in water and heavy cream, whisking constantly to ensure no lumps form. Bring to a boil and whisk in the remaining Knorr Roasted Chicken Flavor Base.
Add the diced potatoes and return to a boil; reduce heat to a simmer. Cook, uncovered, stirring occasionally, until the potatoes are fork tender, 10 to15 minutes.
Stir in corn and cooked chicken and continue to simmer gently until chowder is simmering and slightly thickened, about 5 minutes.
Ladle chowder into bowls. Drizzle remaining hot honey over top of each serving. Garnish with the reserved crumbled bacon and cheddar cheese and green onions, if desired.