Chicken Corn Chowder (Creamy Comfort Soup)
Chicken Corn Chowder — Creamy Comfort Soup
This chicken corn chowder is a thick, creamy soup loaded with tender chicken, sweet corn kernels, diced potatoes, and crispy bacon. It’s the kind of comforting, hearty bowl that warms you from the inside out on a cold day. Ready in 35 minutes — no slow cooker needed, though it tastes like it simmered all day.
Why This Chowder Wins
- Thick and creamy without being heavy
- Loaded with chicken, corn, potatoes, and bacon
- 35 minutes on the stovetop
- Freezer-friendly — batch cook for easy lunches
Ingredients
- 1 lb boneless chicken breast, diced
- 6 strips bacon, chopped
- 3 cups corn kernels (fresh, frozen, or canned)
- 2 medium potatoes, diced small
- 1 medium onion, diced
- 3 garlic cloves, minced
- 4 cups chicken broth
- 1 cup heavy cream (or half-and-half)
- 2 tbsp flour
- 2 tbsp butter
- 1 tsp thyme, salt, pepper
- Sliced green onions, extra bacon for topping
How to Make It
Step 1 — Cook bacon in a Dutch oven until crispy. Remove. In the bacon fat, sear diced chicken 4 minutes until golden. Remove.
Step 2 — Add butter, onion (3 min), garlic (30 sec). Sprinkle flour, stir 1 minute to make a roux. Gradually add chicken broth, stirring constantly to prevent lumps.
Step 3 — Add potatoes and thyme. Simmer 12–15 minutes until potatoes are tender.
Step 4 — Add corn, cream, and chicken. Simmer 5 more minutes. Season with salt and pepper. Top with crumbled bacon and green onions.
Frequently Asked Questions
Can I use canned corn?
Yes — drain first. Frozen corn is the best shortcut. Fresh corn cut off the cob (about 4 ears) gives the sweetest result.
Can I use rotisserie chicken?
Yes — shred 2 cups and add with the corn and cream in Step 4. Skip the searing step.
How to make it thicker?
Mash some of the potatoes against the side of the pot with a fork, or blend 1 cup of the chowder and stir back in.
Can I make this in a slow cooker?
Yes — sauté bacon and onion first, then add everything except cream to slow cooker. Cook LOW 6 hours. Stir in cream at the end.
Can I make it without bacon?
Yes — use olive oil instead of bacon fat. The chowder is still rich from the cream and butter. Smoked paprika adds a similar smoky note.
Can I freeze chicken corn chowder?
Freeze without the cream for up to 3 months. Add cream when reheating to prevent separation.
Is this gluten-free?
Swap the flour for 2 tbsp cornstarch mixed with cold water. Add in Step 2 and stir until thickened.
What bread goes with chowder?
Crusty sourdough, buttermilk biscuits, or cornbread. Any bread for dipping and soaking up the creamy broth.
You Might Also Like
- Slow Cooker Creamy Chicken & Corn Soup
- Creamy Chicken Enchilada Soup Recipe You’ll Crave
- Chicken Potato Soup
Warm Up with This Ultimate Chicken Corn Chowder Recipe
A warm and hearty Chicken Corn Chowder that offers a perfect balance of flavors and textures. This chowder features a creamy base, tender chicken pieces, sweet corn kernels, and a medley of aromatic herbs and spices.
Ingredients
- 2 chicken breasts or thighs, diced
- 2 cups fresh or frozen corn kernels
- 1 onion, finely chopped
- 2 stalks celery, diced
- 2 carrots, sliced
- 2 potatoes, cubed
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1/4 cup all-purpose flour
- 1/4 cup butter
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Directions
- In a large pot, melt butter over medium heat. Add the diced chicken and cook until browned. Remove the chicken from the pot and set aside.
- In the same pot, sauté the onions, celery, and carrots until they begin to soften. Add the garlic and cook for another minute until fragrant.
- Sprinkle flour over the vegetables and stir to combine. This will help thicken the chowder later on.
- Slowly pour in the chicken broth while stirring continuously to avoid lumps. Add the potatoes and bring the mixture to a simmer.
- Once the potatoes are tender, add the cooked chicken, corn kernels, and heavy cream. Season with salt and pepper according to your taste.
- Let the chowder simmer for a few more minutes until all the ingredients are heated through and the flavors have melded together.
- Serve hot, garnished with fresh parsley for a burst of color and freshness.
