March 24, 2023
Review RecipeChicken Corn Chowder
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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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. The rich and creamy soup is packed with so much flavor and tasty ingredients, including chunks of savory chicken, crispy bacon, and tender corn; it’s pure comfort food.
Chicken Corn Chowder Ingredients
You’ll need:
- 6 ounces center-cut hickory smoked bacon, diced
- 2 tablespoons unsalted butter
- 2 large boneless skinless chicken breasts (approximately 1-1¼ pounds), diced into 1-inch pieces
- 4 cups russet potatoes, peeled and diced (approximately ¾ -1 inch)
- 1 cup carrots, small diced
- 1 cup yellow onion, small diced
- 1 cup celery stalks, small diced
- 15.25-ounce can of southwest corn with poblano & red peppers, drained
- 1 tablespoon fresh parsley chopped
- 2 teaspoons garlic, minced
- 2 teaspoons seasoned salt
- ½ teaspoon black pepper
- 32-ounce box of chicken stock
- 10.5-ounce can of cream of potato soup
- ¾ cup heavy cream
For Garnish
- Reserved cooked bacon pieces
- Chopped green onions or chopped fresh parsley
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 creamy corn chowder.
CREAM SOUP: I 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: I 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 2 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, you will notice that 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 (that come in the bags prewashed and ready to use) instead. Cut them into quarters, no need to peel them as their skin is so thin; however, I would suggest adding an additional can of cream of potato soup to help thicken the chowder since you will not have nearly as much starch from the mini golden potatoes.
BACON: I like to use center-cut bacon when making bacon crumbles to add to a creamy chowder like this one. You can also use thick center-cut bacon if you like your bacon crumbles to be a little heartier. I love the smoky flavor that the hickory smoke adds to this chowder, but you can also use standard center-cut bacon.
How to Make This Chicken Corn Chowder Recipe
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 stock pot on medium heat, cook the diced bacon until the fat has rendered and the bacon is crispy. This will take 8 to 10 minutes.
STEP TWO: Using a slotted spoon, remove the bacon to a paper towel-lined paper plate. Pour off all but two tablespoons of the bacon grease into the pot. You will save the cooked bacon for the garnish.
STEP THREE: To the stock pot with the bacon grease, add the unsalted butter, diced chicken, diced russet potatoes, diced carrots, diced yellow onion, diced celery, drained southwest corn, chopped parsley, minced garlic, seasoned salt, and black pepper.
STEP FOUR: Add the chicken stock to the stock pot of chicken and vegetables. Stir and bring the liquid to a boil.
STEP FIVE: Once the chicken stock has come to a boil, add the lid, reduce the heat to low heat, and simmer for 1½ to 2 hours or until all your vegetables are fork tender. Be sure to stir your chowder every so often to ensure that all the ingredients are cooking evenly.
STEP SIX: Remove the lid and stir in the can of cream of potato soup and heavy cream. Allow the chicken corn chowder to simmer for an additional 15 minutes to thicken the soup.
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.
STEP SEVEN: Garnish each serving with a sprinkle of the reserved cooked bacon pieces and a sprinkle of chopped green onions or fresh chopped parsley.
How To Serve
This delicious recipe will warm you up on even the coldest of days. To add a little greenery to your meal, consider serving a simple Caesar salad on the side. Our dinner rolls would be a great way to mop up the bottom of your bowl.
Our beer cheese soup and broccoli and cheese soup are two more choices for a cozy, comforting soup.
MORE SOUP RECIPES
Storage
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 4 days.
IN THE FREEZER: I do not recommend freezing soups and chowders with dairy (like the 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.
This hearty soup boasts a creamy texture loaded with tender potatoes, fresh vegetables, chicken, bacon, and plenty of cheese. The aromas from this soup simmering away on your stovetop will have everyone eager to dig in.
FREQUENTLY ASKED QUESTIONS
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.
More Recipes You’ll Love
- Creamy Beef and Shells
- Tuscan Chicken
- Instant Pot Beef Stew
- Southern Fried Cabbage
- Chili Recipe
- Chicken Wild Rice Soup
- Bourbon Chicken
- White Chicken Lasagna
- Chicken Spaghetti
- Stuffed Chicken Breast
- Creamed Corn
- Chicken Lo Mein
- Popcorn Chicken
Chicken Corn Chowder
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 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 8
Ingredients
- 6 ounces center-cut hickory smoked bacon, diced
- 2 tablespoons unsalted butter
- 2 large boneless skinless chicken breasts, diced into 1-inch pieces (approximately 1 to 1¼ pounds)
- 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
- 15.25 ounces southwest corn with poblano & red peppers, drained
- 1 tablespoon fresh parsley chopped
- 2 teaspoons garlic, minced
- 2 teaspoons seasoned salt
- ½ teaspoon black pepper
- 32 ounces chicken stock
- 10.5 ounces cream of potato soup
- ¾ cup heavy cream
Garnish
- Reserved cooked bacon pieces
- Chopped green onions, or chopped fresh parsley
Instructions
- In a large stock pot on medium heat, cook the diced bacon until the fat has rendered and the bacon is crispy. This will take 8 to 10 minutes.
- Using a slotted spoon, remove the bacon to a paper towel-lined paper plate. Pour off all but two tablespoons of the bacon grease into the pot. You will save the cooked bacon for the garnish.
- To the stock pot with the bacon grease, add the unsalted butter, diced chicken, diced russet potatoes, diced carrots, diced yellow onion, diced celery, drained southwest corn, chopped parsley, minced garlic, seasoned salt, and black pepper.
- To the stock pot of chicken and vegetables, add the chicken stock. Stir and bring the liquid to a boil.
- Once the chicken stock has come to a boil, add the lid, reduce the heat to low, and simmer for 1½ to 2 hours or until all your vegetables are fork tender. Be sure to stir your chowder every so often to ensure that all the ingredients are cooking evenly.
- Remove the lid and stir in the can of cream of potato soup and heavy cream. Allow the chicken corn chowder to simmer for an additional 15 minutes to thicken the soup.
- Garnish each serving with a sprinkle of the reserved cooked bacon pieces and a sprinkle of chopped green onions or fresh chopped parsley.
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
Calories: 321kcal | Carbohydrates: 29g | Protein: 17g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 67mg | Sodium: 1228mg | Potassium: 907mg | Fiber: 3g | Sugar: 8g | Vitamin A: 4918IU | Vitamin C: 78mg | Calcium: 59mg | Iron: 2mg
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