Chicken Corn Chowderrn

A bowl of thick and creamy-looking chicken corn chowder with a spoon it in, lifting out a bite.

Brimming with plenty of comfort food goodness, this creamy chicken corn chowder soup has a big flavor and will keep you warm during chilly winter days.

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Table of Contents

Creamy Chicken Corn Chowder Recipe Ingredients
Creamy Chicken Corn Chowder Substitutions And Additions
How To Make Chicken Corn Chowder
How To Serve This Creamy Chicken Corn Chowder Recipe
When To Serve
How To Store Creamy Chicken Corn Chowder
Why This Chicken Corn Chowder Is The Best
You’ll Love This Recipe For Chicken Corn Chowder
Creamy Chicken Corn Chowder FAQs
More Recipes You’ll Love
JUMP TO RECIPE
Even More Recipes You’ll Love

There’s nothing quite like a hearty bowl of delicious chicken corn chowder on a cold winter day to warm you from the inside out. This rich soup is packed with so much flavor and tasty ingredients; it’s pure comfort food.

a bowl of Chicken Corn Chowder topped with green onions

Creamy Chicken Corn Chowder Recipe Ingredients

Chicken Corn Chowder raw ingredients that are labeled

This creamy soup packs a punch with its combination of tender chicken, sweet corn, and savory herbs and spices.

The flavors meld together perfectly, creating a taste that is both comforting and satisfying.

You’ll need:

8 ounces of hickory smoked bacon, diced
2 tablespoons of unsalted butter
2 tablespoons all-purpose flour
3 cups of chicken stock
4 cups of russet potatoes, peeled and diced (approximately ¾ -1 inch)
1 cup of carrots, small diced
1 cup of yellow onion, small diced
1 cup of celery stalks, small diced
2 teaspoons of garlic, minced
1 tablespoon of fresh parsley chopped
2½ teaspoons of seasoned salt
½ teaspoon of black pepper
15.25-ounce can of southwest corn with poblano & red peppers, drained
2 large boneless skinless chicken breasts (approximately 1-1¼ pounds), diced into 1-inch pieces
¾ cup of heavy cream
10.5-ounce can of cream of potato soup

For Garnish:

Reserved cooked bacon pieces
¼ cup thinly sliced green onions

Creamy Chicken Corn Chowder Substitutions And Additions

CORN: You can substitute frozen southwest corn (you do not need to thaw it first) or even fresh corn cut from the cob for this corn chowder.

CREAM SOUP: We love using a can of cream of potato soup to help thicken this chicken and corn chowder.

You can certainly use a can of cream of chicken or a cornstarch slurry as a thickener as well.

CHICKEN: We used boneless skinless chicken breast for this chowder, but you can use boneless skinless chicken thighs or a combination of both.

You will need a total of approximately two cups of diced chicken.

CHICKEN STOCK: This chicken corn potato chowder recipe calls for chicken stock due to its richness and flavor.

If you use chicken broth, it is much lighter than the stock, so you may want to add a chicken bouillon cube to give your chowder some extra flavor that is lacking from the broth.

POTATOES: Russet potatoes work best for this easy corn chowder because they give off so much starch when boiled. The starch helps thicken the soup.

If you do not want to peel and dice russet potatoes, you can use the mini golden potatoes cut into quarters instead.

No need to peel them as their skin is so thin; however, we would suggest adding an additional can of cream of potato soup to help thicken the chowder.

BACON: We like to use center-cut bacon when making bacon crumbles to add to a chowder like this one.

You can also use thick center-cut bacon if you like your bacon crumbles to be a little heartier.

We love the smoky flavor that the hickory smoke adds to this chowder, but you can also use standard center-cut bacon.

VEGETARIAN: If you’re looking for a vegetarian or vegan option, you can replace chicken stock with vegetable stock.

Omit the chicken and add extra vegetables like a diced red bell pepper, zucchini, or mushrooms.

HEAVY CREAM: To lighten the soup, swap out heavy cream for half-and-half or whole milk.

This modification will result in a slightly less creamy, but still luscious chowder.

If you’re aiming for a dairy-free version, consider using canned coconut milk for a rich and coconut-infused twist.

SPICES: Experiment with the seasoning by adding a pinch of smoked paprika or cayenne pepper for a smoky or spicy kick.

These spices can enhance the flavor profile without changing the fundamental character of the chowder.

CHEDDAR CHEESE: If you love cheese, consider stirring in shredded cheddar or Monterey Jack cheese before serving.

This addition will give your chowder a cheesy finish, making it even more indulgent.

GREEN ONIONS: Garnish your chicken corn chowder with fresh cilantro, parsley, or chives instead of green onions.

JALAPEÑOS: For a spicy twist, add diced jalapeños when sautéing the vegetables.

Be sure to remove the seeds and ribs if you prefer milder heat or leave them in for extra spiciness.

How To Make Chicken Corn Chowder

The best part about this recipe is that it is all cooked in a single stock pot on the stove. This makes clean-up easy and delivers a filling dish to warm you up.

OUR RECIPE DEVELOPER SAYS

If you want to use pre-cooked rotisserie chicken in this recipe, you will need to wait to add it at the last 15 minutes of cooking time.

STEP ONE: In a large (seven to eight quart) stock pot, on medium to medium-low heat, add the small diced bacon.

Cook the bacon for eight to ten minutes or until the bacon is crisp and the fat has rendered.

Using a slotted spoon, remove the cooked bacon, place it onto a paper towel-lined plate, and set aside. Drain off all the bacon fat from the pot.

STEP TWO: Add the unsalted butter to the stockpot and allow it to melt.

Once melted, add the all-purpose flour and whisk until the flour is absorbed by the butter and no raw flour remains.

STEP THREE: Slowly pour the chicken stock into the pot while whisking constantly until no lumps remain from the flour and butter mixture.

STEP FOUR: Add the diced potatoes, diced carrots, diced yellow onion, diced celery, minced garlic, chopped parsley, seasoned salt, black pepper, southwest corn, and diced chicken.

potatoes, carrots, onion, celery, garlic, parsley, salt, pepper, corn, and chicken cooked in a pot

STEP FIVE: Bring the chowder to a boil.

Reduce the heat to low, cover the pot with the lid, and simmer for 45 minutes to an hour or until the vegetables are tender and the potatoes can easily be pierced with a fork.

STEP SIX: In a small bowl, whisk together the cream of potato soup and heavy cream.

PRO TIP:

Once you add the can of cream of potato soup and heavy cream, you will want to taste your chicken corn chowder to see if it needs additional salt and black pepper. The saltiness of your chowder will depend on the saltiness of the chicken stock you use, as all brands are not created equal with the amounts of salt in them.

cream of potato soup and heave cream whisked in a measuring cup

STEP SEVEN: Add the heavy cream mixture and two-thirds of the reserved cooked bacon to the chicken corn chowder.

Stir to fully incorporate the heavy cream mixture into the chowder. Remove from the heat.

soup and bacon added to the cream mixture in a pot

STEP EIGHT: Garnish the chicken corn chowder with the remaining cooked bacon pieces and sliced green onions before serving.

chowder garnished with bacon and green onions

How To Serve This Creamy Chicken Corn Chowder Recipe

Enhance the presentation and flavor of your chowder by topping it with a variety of garnishes.

Consider options like chopped fresh herbs (parsley, chives, or cilantro), shredded cheddar cheese, or a dollop of sour cream

To add a little greenery to your meal, consider serving a simple Caesar salad on the side.

Our dinner rolls or Dutch oven bread would be a great way to mop up the bottom of your bowl.

Whip up a batch of cornbread to complement the corn-focused chowder.

Hollow out a round bread loaf, such as a sourdough boule or a rustic bread, to create an edible bowl for your chowder.

Serve a platter of roasted vegetables on the side. The caramelized flavors and textures of the veggies pair beautifully with the chowder.

Our beer cheese soup and broccoli and cheese soup are two more choices for a cozy, comforting soup.

When To Serve

COZY WEEKNIGHT DINNER: This hearty soup is perfect for a simple and satisfying weeknight meal.

WEEKEND LUNCH: Whip up a batch of chicken corn chowder for a leisurely weekend lunch with family or friends.

Pair it with a fresh salad or some crusty bread for a complete meal.

SOUP AND SALAD COMBO: Serve this chowder as the main course in a soup and salad dinner.

FALL OR WINTER GATHERING: If you’re hosting a fall or winter gathering, chicken corn chowder makes an excellent appetizer or main dish.

COMFORT FOOD NIGHT: Pair it with other comfort foods like macaroni and cheese or meatloaf for a satisfying meal.

SOUP AND SANDWICH: Pair a bowl of chowder with a classic sandwich like a turkey club, BLT, or grilled cheese for a lunch combo.

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How To Store Creamy Chicken Corn Chowder

IN THE FRIDGE: To store this chicken chowder, you will need to allow it to cool completely in the pot before transferring it to an airtight container.

You can keep it in the refrigerator for up to four days.

IN THE FREEZER: I do not recommend freezing soups and chowders with dairy (like heavy cream) as the dairy tends to cause the chowder to separate once frozen and then thawed.

It is best to cut this recipe in half if you feel you will have more leftovers than you can eat.

Why This Chicken Corn Chowder Is The Best

CREAMY COMFORT: This chowder delivers ultimate comfort with its rich texture.

BLEND OF FLAVORS: The combination of tender chicken, sweet corn, savory bacon, and aromatic herbs and spices creates a mix of flavors in every spoonful.

QUICK AND EASY: With straightforward instructions and simple ingredients, this chicken corn chowder is easy to prepare, even for novice cooks.

SATISFYING AND FILLING: Loaded with protein from the chicken and heartiness from the potatoes, this chowder is not only tasty but also filling.

a bowl of Chicken Corn Chowder topped with a spoon

You’ll Love This Recipe For Chicken Corn Chowder

This hearty soup boasts a creamy texture loaded with tender potatoes, fresh vegetables, chicken, bacon, and plenty of cheese. The aromas from this chicken corn chowder simmering away on your stovetop will have everyone eager to dig in.

Creamy Chicken Corn Chowder FAQs

Can I use frozen corn?

Frozen, fresh, or canned corn would all be great options for this easy chicken corn chowder recipe.

Can I freeze this chicken bacon corn chowder soup?

This great recipe won’t freeze well because of the heavy cream in it.

Can I make this corn chicken chowder recipe in the slow cooker?

This creamy chicken soup recipe could be made in the slow cooker, although we haven’t tried it with this recipe.

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Recipe for Chicken Corn Chowder

5 from 1 vote

Brimming with plenty of comfort food goodness, this creamy chicken corn chowder soup has a big flavor and will keep you warm during chilly winter days.

Prep Time 25

Cook Time 1

Total Time 1 25

Servings

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Ingredients

8 ounces hickory smoked bacon, diced
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
3 cups chicken stock
4 cups russet potatoes, peeled and diced (approximately ¾ to 1 inch)
1 cup carrots, small diced
1 cup yellow onion, small diced
1 cup celery stalks, small diced
2 teaspoons garlic, minced
1 tablespoon fresh parsley, chopped
2½ teaspoons seasoned salt
½ teaspoon black pepper
15.25 ounces southwest corn with poblano & red peppers, drained
2 large boneless skinless chicken breasts, diced into 1-inch pieces (approximately 1 to 1¼ pounds)
¾ cup heavy cream
10.5 ounces cream of potato soup

Garnish

Reserved cooked bacon pieces
¼ cup chopped green onions, or chopped fresh parsley

Instructions

In a large (seven to eight quart) stock pot, on medium to medium-low heat, add the small diced bacon. Cook the bacon for eight to ten minutes or until the bacon is crisp and the fat has rendered. Using a slotted spoon, remove the cooked bacon, place it onto a paper towel-lined plate, and set aside. Drain off all the bacon fat from the pot.
Add the unsalted butter to the stockpot and allow it to melt. Once melted, add the all-purpose flour and whisk until the flour is absorbed by the butter and no raw flour remains.
Slowly pour the chicken stock into the pot while whisking constantly until no lumps remain from the flour and butter mixture.
Add the diced potatoes, diced carrots, diced yellow onion, diced celery, minced garlic, chopped parsley, seasoned salt, black pepper, southwest corn and diced chicken.
Bring the chowder to a boil, reduce the heat to low, cover the pot with the lid, and simmer for 45 minutes to an hour or until the vegetables are tender and the potatoes can easily be pierced with a fork.
In a small bowl, whisk together the cream of potato soup and heavy cream.
Add the heavy cream mixture and two-thirds of the reserved cooked bacon to the chicken corn chowder. Stir to fully incorporate the heavy cream mixture into the chowder. Remove from the heat.
Garnish the chicken corn chowder with the remaining cooked bacon pieces and sliced green onions before serving.

Notes

If you want to use pre-cooked rotisserie chicken in this recipe, you will need to wait to add it at the last 15 minutes of cooking time.
Once you add the can of cream of potato soup and heavy cream, you will want to taste your chicken corn chowder to see if it needs additional salt and black pepper. The saltiness of your chowder will depend on the saltiness of the chicken stock you use, as all brands are not created equal with the amounts of salt in them.

Nutrition

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Recipe For Chicken Corn Chowder