At Perdue Farms, your health and well-being are our top concerns. In the past few days, we’ve experienced heavier than normal call volume as customers reach out with concerns about sourcing of our products and quality control measures we’ve put in place to guarantee the freshness and safety of the foods we ship. We want you to know that we hear you, we thank you for reaching out and we want to reassure you in every way possible that we’re putting your health, safety and well-being first.

In light of concerns over Coronavirus (COVID-19), we’d like to share the following:

COVID-19 is Not Considered a Food-Borne Pathogen

Per the Centers for Disease Control and Prevention (CDC), COVID-19 is most commonly spread between those who are in close contact with each other, and through respiratory droplets produced when an infected person coughs or sneezes. It may also be possible for a person to contract COVID-19 by touching a surface or object that has the virus on it and then touching his or her own mouth, nose or possibly eyes, but this is not thought to be the main way the virus spreads. We have strict biosecurity protocols throughout our farms and entire supply chain, including proven sanitation methods which minimize the risk of contaminated surfaces.

Perdue Farms Takes Food Safety Protocols Seriously

We have the highest standards of biosecurity and food safety, and fully sanitize our facilities every 24 hours. We are closely monitoring affected areas and reiterating our biosecurity policy to help minimize the potential to transport possibly contaminated surfaces. The staff at the onsite Wellness Centers at 19 of our facilities are trained on how to protect our associates from, and identify and respond to, symptoms of COVID-19. These professionals follow standard operating procedures as defined by the CDC for infectious diseases. The Wellness Centers are available to all associates and their families. We are taking every precaution to protect our associates, communities, customers and business partners, and ensure the continuity of our business.

All of our animals are born/hatched, raised, harvested and processed in the U.S. As with most large businesses, we source some (non-food) elements of our supply chain from countries outside the U.S. We are closely monitoring affected areas and reiterating our biosecurity policy to help minimize the potential to transport possibly contaminated surfaces.

Thank you for being a loyal Perdue Farms customer. Please reach out to our Consumer Relations team, should you have any additional questions or concerns.

Chicken And Sweet Corn Chowder


Chicken And Sweet Corn Chowder

Chicken And Sweet Corn Chowder

PREP TIME: 20min COOK TIME: 45min
Serves 6

PREP TIME: 20min COOK TIME: 45min
Serves 6

  • 410
  • 37g
  • 1090mg
  • 3.5g
    Sat. Fat
  • 9g
  • Expand

Ingredients Ingredients


6 ears sweet corn, kernels removed, cobs reserved

3 sprigs fresh thyme

4 cups chicken stock

4 slices thick cut bacon, diced

2 cups diced onion, 1 large onion

2 cups chopped celery, about 8 stalks

6 tbsp. flour

1 tbsp. poultry seasoning

2 tsp. salt

1 cup whole milk or half-and-half

1 lb. fingerling potatoes, sliced into ½-inch slices

Cheddar cheese, shredded, for serving (optional)

Chives, thinly sliced, for serving (optional)

Step 1

Step 1


Place the chicken breasts, corncobs and the fresh thyme in a Dutch oven. Cover with the chicken stock and 1 cup of water. Bring to a boil, lower the heat and simmer, covered, for 15 minutes or until the chicken is cooked through. The chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F. Transfer the chicken to a cutting board. Discard the corn cobs. Pour the chicken stock into a bowl or a large measuring cup, adding enough water to make 4 cups, if needed. When it’s cool enough to handle, shred the chicken into bite-sized pieces.

Step 1
Step 2

Step 2

Step 2


Heat the same Dutch oven over medium-high heat. Add the bacon and cook until crispy, about 6 to 8 minutes. Transfer the bacon to a paper towel-lined plate and set aside.

Step 3

Step 3


To the bacon fat in the Dutch oven add the corn, the onion and celery. Cook until the vegetables are soft, about 10 minutes. Whisk in the flour, the poultry seasoning and 2 teaspoons of salt. Cook for 1 to 2 minutes. Whisk in the chicken stock and the milk. Add the potatoes and bring to a boil. Reduce the heat and simmer until the potatoes are tender, 8 to 10 minutes. Stir in the shredded chicken and heat through.

Step 3
Step 4

Step 4

Step 4


Ladle the chowder into bowls. Garnish with crispy bacon bits, cheddar cheese and chives. Sprinkle with more poultry seasoning for extra spice. Enjoy with warm crusty bread.

tip TIP

TIP: For extra creamy chowder, use an immersion blender to puree 1/3 of the base before you add the chicken. This recipe is great for a crowd and would easily double.

Ta Da Ta Da

Chicken And Sweet Corn Chowder

Add Your Comment

Rated 5/5 based on 8 customer reviews
Satisfy the appetite with this delicious chicken and corn chowder recipe. They’ll love you for it. Serves 6

Hi! Is there anything we can help you find?


Need help finding something?

Our hours of operation are from 9.00 AM to 6:30 pm EST, Monday - Friday.

Please contact us or text us at 1.800.4Perdue (1.800.473.7383).

Sign up for recipes and more!