Cozy up with a bowl of this homemade chicken and corn chowder! This hearty soup is the perfect blend of comfort and flavor.
It’s loaded with tender chicken, sweet corn, and creamy potatoes, all swimming in a rich, smoky broth. It's a satisfying one-pot meal that'll warm you from the inside out.
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I always serve it with a side of crusty bread for dipping to soak it all up.
I guarantee this chowder will become a regular in your meal rotation!
Why You'll Love This Chicken and Corn Chowder
Comfort Food: This hearty chowder is the ultimate comfort meal, perfect for cozy nights or warming up on chilly days.
Full of Flavor: The combination of smoky bacon, sweet corn, and tender chicken creates a rich, satisfying flavor profile.
One-Pot Wonder: With all ingredients cooked in a single pot, this recipe minimizes cleanup time and maximizes convenience.
Crowd-Pleaser: The familiar ingredients and comforting texture make this chowder perfect for family dinners and gatherings.
Ingredients
- Cooked Shredded Chicken: It’s tender, juicy, and packed with protein.
- Corn Kernels: Fresh or frozen, they add a delightful texture to every spoonful.
- Bacon: They elevate this chowder to new heights of deliciousness.
- Yellow Onion, Garlic, Celery Stalks, and Red Bell Pepper: The aromatic foundation of the chowder.
- All-Purpose Flour: It thickens the chowder, creating a luscious, velvety texture.
- Low-Sodium Chicken Broth: It infuses every ingredient with a rich, comforting taste.
- Russet Potatoes: These diced potatoes make the chowder hearty and filling.
- Heavy Cream: Just a cup adds an indulgent richness. It’ll have your tastebuds singing.
- Dried Thyme, Smoked Paprika, Salt, and Black Pepper: The perfect blend of herbs and spices to amp up the flavor.
- Green Onions: Chopped and sprinkled on top, they add a pop of color and a subtle onion flavor.
How to Make Chicken and Corn Chowder
This one-pot meal couldn’t be any easier!
1. Cook the bacon. In a large pot, cook the chopped bacon over medium heat until crispy. Use a slotted spoon to transfer the bacon to a plate, leaving the drippings in the pot.
2. Sauté the vegetables. Add the onion, celery, and red bell pepper to the pot with the bacon drippings. Sauté for about 5 minutes or until the vegetables soften.
3. Add the garlic. Stir in the minced garlic and cook for 30 seconds, just until fragrant.
4. Incorporate the flour. Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
5. Add the liquid. Gradually pour in the chicken broth, stirring constantly to avoid lumps.
6. Cook the potatoes. Add the diced potatoes, thyme, and smoked paprika. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 10-15 minutes or until the potatoes are tender.
7. Add the remaining ingredients. Stir in the corn kernels, shredded chicken, and heavy cream. Let the chowder simmer for another 5 minutes until heated through.
8. Finish the chowder. Mix half of the reserved bacon bits into the soup. Season with salt and pepper to taste.
9. Serve and garnish. Ladle the chowder into bowls and garnish with the remaining crispy bacon bits and chopped green onions. Serve with crusty bread or cornbread for a hearty meal. Enjoy!
Tips for the Best Chicken and Corn Chowder
Follow these easy tips for a chowder you’ll never forget.
- Choose your favorite chicken. Use rotisserie chicken for convenience, or poach and shred chicken breasts for a leaner option.
- Choose the best corn. Use fresh corn when in season, frozen corn for convenience, or a mix of both for varied textures.
- Pick the right potatoes. Choose waxy potatoes like Yukon Gold for better texture and less mushiness in the chowder.
- Swap out the cream. Use evaporated milk instead of heavy cream for a lighter yet still creamy consistency. You can also use coconut milk for a dairy-free version.
- Try tasty variations. Try seafood chowder by replacing chicken with shrimp or clams, or make it vegetarian with extra vegetables and vegetable broth. You can also add a pinch of cayenne pepper or red pepper flakes for a touch of heat.
- Thicken it up. If you prefer a thicker chowder, mash some of the potatoes with a fork or use an immersion blender to partially blend the soup before adding the cream.
How to Store
Here’s how to store leftover chowder to enjoy all week.
To Store: Allow the chowder to cool completely before transferring it to an air-tight container. Refrigerate for up to 3-4 days. I don’t recommend freezing this recipe.
To Reheat: Warm the chowder in a saucepan over medium heat, stirring occasionally until heated through. Microwave individual portions in 30-second intervals, stirring between each, until hot.
Chicken and Corn Chowder
6
servings10
minutes30
minutes483
kcalThis creamy chicken and corn chowder is the definition of comfort food! It's savory, sweet, and full of so much goodness.
Ingredients
6 slices bacon, chopped
1 large yellow onion, diced
2 celery stalks, chopped
1 red bell pepper, diced
3 garlic cloves, minced
1/4 cup all-purpose flour
6 cups low-sodium chicken broth
3 medium Russet potatoes, peeled and diced
3 cups corn kernels (fresh or frozen)
3 cups cooked shredded chicken
1 cup heavy cream
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
Salt and black pepper to taste
Chopped green onions for garnish
Instructions
- In a large pot, cook the chopped bacon over medium heat until crispy. Use a slotted spoon to transfer the bacon to a plate, leaving the drippings in the pot.
- Add the onion, celery, and red bell pepper to the pot with the bacon drippings. Sauté for about 5 minutes or until the vegetables soften.
- Stir in the minced garlic and cook for 30 seconds, just until fragrant.
- Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
- Gradually pour in the chicken broth, stirring constantly to avoid lumps.
- Add the diced potatoes, thyme, and smoked paprika. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 10-15 minutes or until the potatoes are tender.
- Stir in the corn kernels, shredded chicken, and heavy cream. Let the chowder simmer for another 5 minutes until heated through.
- Mix half of the reserved bacon bits into the soup. Season with salt and pepper to taste.
- Ladle the chowder into bowls and garnish with the remaining crispy bacon bits and chopped green onions. Serve with crusty bread or cornbread for a hearty meal. Enjoy!
9 Comments
This chowder is so tasty that I plan on serving it for our casual Christmas Eve meal. I’ll add a Texas cornbread and green salad for a balanced meal and serve gingerbread for dessert! This is one of THE best soups EVER!!!!
I made this just as stated & it was wonderful!!! Will definately make again – flavors were even better the next day!!
This dish is so good!!! I wanted to try something new with left over chicken. I followed the recipe exactly and after a taste test at the end I added about a tsp of dark brown sugar for a touch of sweetness. My husband is a picky eater but he loved it!! I would certainly make it again.
I can’t wait to try this soup recipe, especially with the cold weather settling in. I have made a countless number of your recipes and have found them all to be worthy of making them again. Thanks for all the work you put in sharing these on a daily basis.
My families favorite number one soup…
I love this recipe! I did have to make some modifications due to dietary restrictions but it was just what I was looking for.
So easy and delicious! I’d drain some of the bacon fat but otherwise I made it exactly as written and it was a major hit with my family!
Hi Kim, just wondering would it be OK to cook it all in a slow cooker?? Of course cooking the chicken and bacon BEFORE putting it in the slow cooker..I am doing it for my guy for football 🏈 games.
Nancy, I am Jude, I have made this a few times with variations and yes I put it in a crockpot and it worked out fine, just had to stir often to meld the ingredients together