Chicken Corn Chowder

5 from 4 votes
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Delicious Chicken Corn Chowder is so satisfying. Crispy bacon, perfectly cooked chicken in every bite. You will love this cozy meal.

Two soup mugs with a handle on a counter with corn chowder and bacon on top. Gold spoon to the side.
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Why Make Chicken Corn Chowder

This chowder is creamy and full of flavor. Everything is simmered together giving is a luscious, well rounded depth of flavor.

The chowder comes together quickly and easily. The chicken adds lots of protein making this meal more satisfying and filling. You can easily make a few substitutions in order to cater to any dietary needs and you can also add some extra veggies to it. It’s bright, flavorful and an all around addictive soup. Also try my Creamy Chicken Soup or my Ground Chicken Soup, both are wonderful.

Ingredients Needed

Ingredients needed to make this recipe on a counter in mixing bowls and measuring cups.

Chicken. I use chicken breasts, boneless and skinless will work best. Thighs will work well also.

Bacon. The chicken is cooked in the bacon remnants giving it so much flavor. The crispy bacon makes for the perfect texture as a topping to this chicken corn chowder just like my Crockpot Zuppa Toscana.

Corn. I use frozen corn kernels but fresh corn will work wonderfully when in season!

Chicken Broth. Use chicken broth or chicken stock!

Seasonings. Seasonings add depth and flavor to the chowder. Salt, pepper and cayenne pepper.

Flour. This is used to thicken the soup and make it more dense and creamy.

All other ingredients and measurements can be found in the recipe card towards the bottom of this post. 

Recipe Variations & Substitutions

Chicken. I like to use breasts and cook them fresh. You can use rotisserie chicken in place of the breasts, just add it in when you add the broth into the chowder.

Flour. Use all purpose gluten free flour if needed to make this gluten free.

Dairy Free. Make this recipe dairy free by using an unsweetened nut milk and an unsweetened nut/dairy free creamer.

Steps To Make This Recipe

Steps to make this recipe in a grey soup pot with ingredients to the side.

Step One. Prep the bacon, cut with a knife or kitchen scissors into small pieces and add it to a large soup pot over medium-high heat. Cook until crispy (about 10 minutes).

Step Two. Meanwhile, prep the onions, celery, and potatoes. Cut the chicken into small bite sized pieces.

Step Three. Once the bacon is crispy, take it out of the pot and transfer to a paper towel lined plate, soak up excess grease. Leave the leftover bacon grease in the pot (it adds a ton of flavor and it will be used to sauté the chicken and veggies). 

Step Four. In the hot soup pot, add the chicken, add the seasonings (photo 1). Let the chicken cook for about 6-8 minutes, turning often and ensuring all sides are browned. Add the onion and celery to the pot and sauté for 5 minutes. Stir in the flour and cook for about one minute, stirring often.

Grey soup pot with chicken corn chowder and a wooden spoon.

Step Five. Add in the garlic, potatoes and corn followed by the chicken broth. Give it a good stir to ensure the flour has dissolved. Add the milk and cream.

Step Six. Increase the heat to high, bring the soup to a boil. Once it’s boiling, reduce the heat to a heavy simmer. Cover the pot with the lid slightly open to vent the steam. Cook until the potatoes are done, about 15-20 minutes. Stir every so often. The soup will get thicker the longer you cook it.

Step Seven. Season the soup with salt & pepper as needed. Serve and garnish with the bacon, shredded cheddar cheese and chopped scallions.

Recipe FAQs

Can Chicken Corn Chowder Be Made Dairy Free?

Make this recipe dairy free by using an unsweetened nut milk and an unsweetened nut/dairy free creamer.

What Does Chicken Corn Chowder Taste Like?

It has a creamy texture and flavor with savory bacon flavor in each bite. The corn offers a great crunchy texture and color.

Recipe Tips

Creamy Base. It’s creamy from a combination of milk and heavy cream. You can adjust the ratio to your preference, but a higher proportion of cream will yield a thicker and richer chowder.

Thicken if Needed. If you prefer a thicker chowder, add a slurry of cornstarch and water or flour and water towards the end of cooking. Mix the starch with cold water before adding it to the hot chowder to prevent lumps.

Season Well. Taste the chowder as it cooks and adjust the seasoning accordingly. Salt and pepper are essential, but you can also add other seasonings like smoked paprika or cayenne pepper for additional flavor.

Let it Rest (Leftovers are SO Good!). Like many soups and stews, chicken corn chowder often tastes even better the next day after the flavors have had time to meld together. Store any leftovers in the refrigerator and reheat gently on the stovetop or in the microwave.

Recipe Pairings

This Chicken Corn Chowder is great on it’s own or paired with fresh french bread or Air Fried Garlic Bread. You can also serve it with a side salad like my Lemon Kale Caesar Salad.

Other Soup Recipes To Try

If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.

Soup mugs with a handle on a counter with corn chowder and bacon on top. Gold spoon to the side.
5 from 4 votes

Chicken Corn Chowder

Delicious Chicken Corn Chowder is so satisfying. Crispy bacon, perfectly cooked chicken in every bite. You will love this cozy meal. 
Prep: 10 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 6

Equipment

  • 4-6 qt soup pot
  • sharp knife

Ingredients 

  • ½ lb bacon
  • 2 large chicken breasts, cut into bite sized pieces, *see notes
  • cup celery, chopped
  • cup yellow onion, chopped
  • ¼ cup all purpose flour , *see notes
  • 3 cloves garlic, minced
  • ½ tsp salt, *more as needed to taste
  • ¼ tsp dried oregano
  • ½ tsp dried basil
  • ½ tsp cayenne pepper
  • ½ tsp pepper
  • 2.5 cup corn kernels, fresh or frozen
  • 4-5 cups chicken broth , *see notes
  • ½ cup heavy whipping cream
  • ½ cup whole milk
  • 3 cups russet potatoes, chopped , about 3 medium potatoes
  • ¼ cup green onions, chopped
  • cup cheddar cheese, shredded
  • 2 Tbsp parsley, chopped , optional for garnish

Instructions 

  • Prep the bacon, cut with a knife or kitchen scissors into small pieces and add it to a large soup pot over medium-high heat. Cook until crispy (about 10 minutes).
  • Meanwhile, prep the onions, celery, and potatoes. Cut the chicken into small bite sized pieces. 
  • Once the bacon is crispy, take it out of the pot and transfer to a paper towel lined plate, soak up excess grease. Leave the leftover bacon grease in the pot (it adds a ton of flavor and it will be used to sauté the chicken and veggies). 
  • In the hot soup pot, add the chicken, add the seasonings (photo 1). Let the chicken cook for about 6-8 minutes, turning often and ensuring all sides are browned. Add the onion and celery to the pot and sauté for 5 minutes. Stir in the flour and cook for about one minute, stirring often.
  • Add in the garlic, potatoes and corn followed by the chicken broth. Give it a good stir to ensure the flour has dissolved. Add the milk and cream. 
  • Increase the heat to high, bring the soup to a boil. Once it's boiling, reduce the heat to a heavy simmer. Cover the pot with the lid slightly open to vent the steam. Cook until the potatoes are done, about 15-20 minutes. Stir every so often. The soup will get thicker the longer you cook it.
  • Season the soup with salt & pepper as needed. Serve and garnish with the bacon, shredded cheddar cheese and chopped scallions. 

Notes

*chicken thighs will also work, you can substitute rotisserie chicken as well. If using rotisserie, add it in when you add the chicken broth. 
*use all purpose gluten free blend if needed to make GF. This is to thicken the soup and make it more like a chowder consistency. 
*chicken broth or stock will work. 
Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.   

Nutrition

Serving: 1cup | Calories: 493kcal | Carbohydrates: 33g | Protein: 29g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 107mg | Sodium: 1329mg | Potassium: 937mg | Fiber: 3g | Sugar: 7g | Vitamin A: 666IU | Vitamin C: 9mg | Calcium: 126mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: dinner, Main Course
Cuisine: American
Servings: 6
Calories: 493
Keyword: soups
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Recipe Rating




5 Comments

  1. 5 stars
    Really great recipe, I was blown away at how flavorful it was. Bravo!

  2. 5 stars
    Excellent chowder, we really enjoyed it and almost ate the entire batch, had seconds! Very good and lots of flavor.

    1. So happy to hear this! Thanks so much for the feedback, happy cooking!

  3. 5 stars
    Great soup, really cozy and hit the spot. We loved the flavor and my husband enjoyed it as well.

    1. Yay! I am so happy to hear this. Thanks for the feedback, happy cooking.