Chicken Corn Chowder

Chicken Corn Chowder

Description:
This cozy, creamy Chicken Corn Chowder is packed with tender chicken, sweet corn, hearty potatoes, and smoky bacon, all simmered in a flavorful, thick broth. It’s easy to make, comforting, and great for leftovers or freezing.

Ingredients

Base:

• 4 slices bacon, chopped

• 1 medium onion, diced

• 2 cloves garlic, minced

• 2 medium carrots, diced

• 2 celery stalks, diced

• 1 tbsp all-purpose flour

• 4 cups chicken broth

• 2 cups cooked chicken, shredded or diced (rotisserie works well)

• 2 cups corn kernels (fresh, frozen, or canned – drained)

• 2 medium potatoes, peeled and diced

• 1 cup half-and-half or heavy cream

• Salt and black pepper, to taste

• ½ tsp thyme (dried or fresh)

• ½ tsp smoked paprika (optional for added depth)

Optional Toppings:

• Extra cooked bacon, crumbled

• Chopped green onions or parsley

• Shredded cheese

• Crushed crackers or croutons

Equipment

• Large soup pot or Dutch oven

• Wooden spoon or spatula

• Cutting board and knife

• Ladle

• Measuring cups and spoons

Time

• Prep Time: 15 minutes

• Cook Time: 30 minutes

• Total Time: 45 minutes

Serving Size

• Serves 6 people

• About 1½ cups per serving

Instructions

1. Cook Bacon:

• In a large pot or Dutch oven over medium heat, cook chopped bacon until crispy.

• Remove and set aside, leaving 1–2 tablespoons of the bacon fat in the pot.

2. Sauté Vegetables:

• Add onion, carrot, and celery to the pot. Sauté for 4–5 minutes until softened.

• Stir in garlic and cook for 1 minute more.

3. Make the Base:

• Sprinkle flour over vegetables and stir for 1 minute to form a roux.

• Slowly add chicken broth while stirring, scraping the bottom of the pot.

4. Add the Main Ingredients:

• Add potatoes, corn, shredded chicken, thyme, paprika, salt, and pepper.

• Bring to a boil, then reduce heat and simmer for 15–20 minutes or until potatoes are tender.

5. Finish with Cream:

• Stir in the half-and-half or cream.

• Simmer for another 5 minutes until heated through.

• Adjust seasoning to taste.

6. Serve:

• Ladle into bowls.

• Top with crumbled bacon and your choice of garnishes.

Chicken Corn Chowder

This cozy, creamy Chicken Corn Chowder is packed with tender chicken, sweet corn, hearty potatoes, and smoky bacon, all simmered in a flavorful, thick broth. It's easy to make, comforting, and great for leftovers or freezing.

Print Recipe

Prep Time:15 minutes mins

Cook Time:30 minutes mins

Total Time:45 minutes mins

Equipment

• Large soup pot or Dutch oven
• Wooden spoon or spatula
• Cutting board and knife
• Ladle
• Measuring cups and spoons

Ingredients

• Base:
• 4 slices bacon chopped
• 1 medium onion diced
• 2 cloves garlic minced
• 2 medium carrots diced
• 2 celery stalks diced
• 1 tbsp all-purpose flour
• 4 cups chicken broth
• 2 cups cooked chicken shredded or diced (rotisserie works well)
• 2 cups corn kernels fresh, frozen, or canned – drained
• 2 medium potatoes peeled and diced
• 1 cup half-and-half or heavy cream
• Salt and black pepper to taste
• ½ tsp thyme dried or fresh
• ½ tsp smoked paprika optional for added depth
• Optional Toppings:
• Extra cooked bacon crumbled
• Chopped green onions or parsley
• Shredded cheese
• Crushed crackers or croutons

Instructions

• Cook Bacon:
• In a large pot or Dutch oven over medium heat, cook chopped bacon until crispy.
• Remove and set aside, leaving 1–2 tablespoons of the bacon fat in the pot.
• Sauté Vegetables:
• Add onion, carrot, and celery to the pot. Sauté for 4–5 minutes until softened.
• Stir in garlic and cook for 1 minute more.
• Make the Base:
• Sprinkle flour over vegetables and stir for 1 minute to form a roux.
• Slowly add chicken broth while stirring, scraping the bottom of the pot.
• Add the Main Ingredients:
• Add potatoes, corn, shredded chicken, thyme, paprika, salt, and pepper.
• Bring to a boil, then reduce heat and simmer for 15–20 minutes or until potatoes are tender.
• Finish with Cream:
• Stir in the half-and-half or cream.
• Simmer for another 5 minutes until heated through.
• Adjust seasoning to taste.
• Serve:
• Ladle into bowls.
• Top with crumbled bacon and your choice of garnishes.

Servings: 6 people

10 FAQs About Chicken Corn Chowder

1. Can I use canned or frozen corn?

Yes! Both canned (drained) and frozen (no need to thaw) corn work great. Fresh corn is wonderful in season, but not necessary for a delicious result.

2. Can I use rotisserie chicken?

Absolutely. Rotisserie chicken is a great shortcut and adds excellent flavor. Just shred or dice it before adding.

3. How do I make it thicker?

You can:

• Add a bit more flour when sautéing.

• Mash some of the cooked potatoes in the soup.

• Stir in a slurry of cornstarch and water near the end of cooking.

4. Can I make this chowder dairy-free?

Yes! Use coconut milk or unsweetened almond milk for creaminess. Skip the cheese toppings or use dairy-free alternatives.

5. What if I don’t have bacon?

You can skip it or use smoked turkey, ham, or even a few drops of liquid smoke for a similar savory depth.

6. What kind of potatoes are best?

Yukon Golds or red potatoes are ideal because they hold their shape well. Russets work too but will make the soup creamier as they break down.

7. Can I make this vegetarian?

Yes! Omit the chicken and bacon, use vegetable broth, and add more vegetables or white beans for protein and heartiness.

8. Can I make it in a slow cooker?

Yes! Add everything except cream and bacon to your slow cooker and cook on low for 6–7 hours. Stir in the cream and bacon in the last 30 minutes.

9. How spicy is this recipe?

It’s mild. For heat, add diced jalapeños, a pinch of cayenne, or a splash of hot sauce.

10. Can I freeze Chicken Corn Chowder?

Yes, but creamy soups can separate. Stir well when reheating and consider adding a fresh splash of cream or milk to restore smoothness.

How To Store Chicken Corn Chowder

Refrigerator Storage:

• Let the chowder cool completely.

• Store in an airtight container in the fridge for up to 4 days.

Reheating:

• Stovetop: Reheat gently over medium-low heat, stirring often.

• Microwave: Heat in 60-second intervals, stirring between, until hot.

• Add a splash of broth or milk if it has thickened too much in the fridge.

Freezer Storage:

• Let chowder cool fully.

• Portion into freezer-safe containers or zip-top bags (leave room for expansion).

• Freeze for up to 2 months.

To Reheat from Frozen:

• Thaw overnight in the fridge.

• Reheat on the stovetop or microwave as described above.

• Stir well to re-emulsify the broth if it separates.