Chicken and Corn Chowder
Chicken and Corn Chowder is hands down one of the best soups I’ve ever made! It’s thick, creamy, hearty, and so good that my family begs me to make it.
Are you looking for more soup recipes? Try our Hamburger Vegetable Soup, Cowboy Soup, New England Clam Chowder.
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I love creamy soups, and this chicken and corn chowder is one of those recipes that feels especially cozy and filling! While soups can range from light and brothy to thick and creamy, chowders are typically richer and heartier with a thick creamy base and chunky ingredients. This one definitely earns the chowder name with plenty of chicken, potatoes and corn in every bite!
What You’ll Love About This Recipe For Corn Chowder with Chicken
Ingredients for Chicken and Corn Chowder
You’ll need the following ingredients to make this amazing chicken chowder corn
- Bacon
- Chicken
- Onion
- Flour
- Chicken broth
- Potatoes
- Garlic powder
- Salt
- Black pepper
- Smoked paprika
- Dried thyme
- Frozen corn
- Heavy cream
- Sharp Cheddar cheese
Ingredient Notes:
- Bacon: Cooking the bacon first gives you bacon grease to use for cooking the chicken and adds extra flavor to the chowder. If you are using leftover bacon, no problem! Just use some oil to cook the chicken in.
- Chicken breasts: Cut the chicken into bite-size pieces so it cooks quickly and is easy to eat.
- Flour: The recipe can be made with All-purpose flour, or with soft white wheat berries if you mill it yourself.
- Frozen Corn: Add it straight from the freezer, no need to thaw it first!
How to make Chicken Corn Chowder Recipe
For the full list of ingredient amounts and instructions, see the printable recipe card at the end of the post.
Step 1: Cook the bacon in a large Dutch oven or soup pot until crisp. Remove the bacon with a slotted spoon and set it aside, leave about 2 tablespoons of bacon grease in the pot.
Step 2: Add the chicken pieces and cook for 6 to 8 minutes, stirring occasionally, until cooked through. Remove the chicken to a plate and set aside.
Step 3: Add the onion to the same pot and cook 3-4 minutes until softened. Sprinkle the flour over the onions and cook for a full minute, stirring constantly.
Step 4: Slowly pour in the chicken broth while stirring. Add the potatoes, and seasonings. Bring to a gentle boil, then reduce the heat and simmer or 8-10 minutes, until the potatoes are almost fork tender.
Step 5: Return the cooked chicken to the pot and add the corn. Simmer for another 5 minutes, until the corn and chicken are heated through and the potatoes are fork tender.
Step 6: Reduce heat to low and stir in the heavy cream. Cook for a couple minutes until warmed through. Do not boil.
Step 7: Remove from heat and stir in the cheese and half of the cooked bacon.
Step 8: Serve topped with the remaining bacon and some chives or green onions if desired.
PRO TIPS:
Cut the potatoes evenly. Keep them around 1/2-inch so they cook at the same rate.
Add the cream and cheese last. Keep the heat low when adding the heavy cream, then remove from the heat before stirring in the cheese for a smooth, creamy chowder.
How to Store and Reheat Chicken Corn Chowder
Storage: Store leftover chowder in the refrigerator in an airtight container. It can be kept for up to 3 to 4 days.
Reheating: It will thicken as it sits, so you can add a splash of chicken broth or cream when reheating if needed. Reheat it gently on the stovetop or microwave until heated.
Freezing: I don’t recommend freezing this chowder. Cream based soups can separate after freezing, and the potatoes can lose their texture once thawed.
Additions and Substitutions:
Chicken: Boneless, skinless chicken thighs can be used instead of chicken breasts.
Corn: You can also use drained canned corn. Add it near the end since it only needs to heat through.
Cheese: Mild cheddar or Monterey Jack can be substitued for the sharp cheddar.
FAQs about this Chicken Corn Chowder Recipe:
Can I use rotisserie chicken?
Yes! Add chopped or shredded cooked rotisserie chicken with the corn and simmer just until heated through.
What’s the secret to flavorful chicken corn chowder?
Building the soup in layers makes a big difference. Cooking the chicken and onion in the bacon grease adds flavor from the start, while the seasonings and sharp cheddar give the finished chowder even more flavor.
What’s the secret to creamy corn chowder?
For a smooth, creamy chowder, add the heavy cream over low heat and avoid boiling it. Remove the pot from the heat before stirring in the cheese in the cheese so it melts smoothly into the broth.
Can I use fresh or canned corn instead of frozen corn?
Yes. Fresh corn can be substituted when it’s in season, or you can use drained canned corn. Since canned corn is already cooked, it only needs to be heated through.
What to Serve with Chicken Corn Chowder
This chowder is hearty enough to serve as a meal on it’s own, but you know I’m always gonna want some bread to go with a bowl of soup! Serve it with warm biscuits, dinner rolls, or cornbread for dipping. Here are some of my favorites:
Regular Flour:
Freshly milled flour:
- Fresh Milled Hawaiian Rolls (Our absolute favorite with this recipe!)
- Whole Wheat Biscuits
- Fresh Milled Dinner Rolls
- Fresh Milled Cornbread
Chicken and Corn Chowder
Equipment
Ingredients
- 6 slices bacon chopped
- 1 1/2 pounds boneless skinless chicken breasts, cut into bite-size pieces
- 1 small yellow onion diced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 1/2 pounds potatoes cut into 1/2-inch cubes
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 12 ounce bag frozen corn
- 1 1/2 cups heavy cream
- 1 1/2 cups shredded sharp cheddar cheese
- 2 tablespoons chopped green onions or chives optional
Instructions
- Cook the bacon in a large Dutch oven or soup pot over medium heat until crisp. Remove the bacon with a slotted spoon and set aside, leaving about 2 tablespoons of bacon grease in the pot. 6 slices bacon/
- Add the chicken and cook for 6 to 8 minutes, stirring occasionally, until cooked through. Transfer it to a plate and set aside.1 1/2 pounds boneless.
- Add the onion to the pot and cook for 3 to 4 minutes, until softened. Sprinkle the flour over the onions and cook for 1 minute, stirring constantly.1 small yellow onion, 1/4 cup all-purpose flour.
- Slowly pour in the chicken broth while stirring. Add the potatoes, garlic powder, salt, pepper, smoked paprika, and thyme. Bring to a gentle boil, then reduce the heat and simmer for 12 to 15 minutes, until the potatoes are almost fork-tender.4 cups chicken broth,1 1/2 pounds potatoes,1 teaspoon garlic powder,1 teaspoon salt,1/4 teaspoon black pepper,1/2 teaspoon smoked paprika,1/2 teaspoon dried thyme.
- Return the cooked chicken to the pot and add the corn. Simmer for another 5 minutes, until the corn and chicken are heated through and the potatoes are fork tender. 12 ounce bag frozen corn.
- Reduce the heat to low and stir in the heavy cream. Cook for 2 to 3 minutes until heated through without boiling. 1 1/2 cups heavy cream,1 1/2 cups shredded sharp cheddar cheese.
- Remove from the heat and stir in the cheddar cheese until melted and smooth. Stir in half of the cooked bacon.
- Serve topped with the remaining bacon and chives or green onions, if desired.2 tablespoons chopped green onions or chives.
Notes
Nutrition
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About Vicky Hadley
Vicky Hadley is a professional food photographer and creator behind Little Chef Within. As a mom of 6 boys, there’s always plenty of noise and plenty of food! She relies on filling meals to keep her crew happy and loves creating recipes that real families can count on.