Recipe for Chicken Corn Chowder

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

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 Time25

Cook Time1

Total Time1 25

Course: Soup

Cuisine: American

Keyword: Chicken Corn Chowder Recipe

Servings:

Calories: 321kcal

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