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Chicken & Corn Chowder

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Thick and creamy and loaded with tender chicken and corn, this flavor-packed soup is a must-try on a cold day or whenever you’ve got a hankering for a hot and hearty soup! Would you like a bowlful? Roll up your sleeves and in about 40 minutes, you could be digging into a brimming bowl of Chicken & Corn Chowder!

chicken and corn chowder in a bowl

Packed with chicken, corn, potatoes, carrots, and more, this creamy soup is just about as hearty and satisfying as chowders can get! It’s also an easy fix, and can be on the table in about 40 minutes.

What You Need To Make Creamy Chicken & Corn Chowder

  • Bacon
  • Onion
  • Celery
  • Carrot
  • Chicken broth – see my notes below
  • Dried thyme
  • Chicken – see my notes below
  • Potato
  • Corn – see my notes below
  • Milk
  • Heavy cream – half and half will also work
  • All purpose flour
  • Salt and pepper

Chicken Broth in Soups

I love to make my own chicken broth, and it’s so easy! Just save raw chicken bones and toss them into a pot with carrot, onion, garlic, celery, and a few bay leaves. Top the pot off with water, and simmer for a few hours.

Of course you can get cheffy and brown the bones in a hot oven before making the broth, but this soup is loaded with flavor and doesn’t need that extra step.

Another option is to save the carcass from a rotisserie chicken. You know, the kind you get in a grocery store? Pop all those bones and bits of skin and fat into a pot. Add the veggies, top off with water, and simmer for a few hours. The flavor is much more robust than just using raw bones, and without having to roast the bones.

No time to make your own? Use low or no-sodium chicken broth to control the sodium. Your favorite store brand will work, just read the ingredients! There should be no added flavors, colors, or starches in chicken broth!

corn and chicken chowder in a white bowl

WHat Kind Of chicken To use In Chicken Chowder with Corn

Make things easy on yourself and use leftover chicken, especially rotisserie chicken! You need about 2 cups of leftover chicken for this recipe, which is about the equivalent of 2 breasts.

No cooked chicken? No problem! Starting with raw chicken is easy. Add cubed raw chicken to the onion, carrot, celery mixture after the onion has softened. Cook until the chicken is cooked (or mostly all the way cooked) through. Continue on with the recipe.

Corn – The Secret Ingredient in This Recipe

How can corn be the secret ingredient in Chicken Corn Chowder, you might ask? It’s not the corn itself that’s the key to this amazing chowder, but how you PREPARE the corn.

I’m using a cheffy trick here for squeezing out maximum corn flavor.

  1. Use corn on the cob for this recipe, if at all possible.
  2. Cut the kernels off the cob then simmer the COBS in water. This pulls out all sorts of corn-y goodness from the cobs, creating a rich corn-based stock to use in this soup.
  3. Let the corn broth reduce a bit so that it’s super-concentrated.
  4. This corn broth is added to the soup base to infuse it with all sorts of corn-y flavor!

Don’t have fresh corn? Don’t sweat it! Use frozen corn but be sure to add an additional 1/2 cup of chicken broth to compensate for the lack of corn broth.

How To Make This Easy Chicken Corn Chowder Recipe

  1. Cut the kernels off 2-3 cobs of corn. You want 4 cups of corn kernels in total.
  2. Simmer the naked cobs of corn in 2 cups of water, for about 15 minutes. Simmer until the liquid has reduced by about half.
  3. Meanwhile, sautee the bacon in a medium size heavy-bottomed pot. When it is brown and crisp, remove it and set it aside. Remove all but 2 tablespoons of bacon fat from the pan.
  4. Sautee the onion, celery, and carrot in the bacon fat, until the onions are cooked through. Add the minced garlic and cook for an additional minute.
  5. Add the corn broth and chicken stock. Simmer about 10 minutes.
  6. Add the potatoes, corn, and chicken and simmer about 15 minutes until the potatoes are cooked through.
  7. Add the red bell peppers, milk and cream.
  8. In a separate small bowl, mix 3 tablespoons of all purpose flour with 1/2 cup cold water. Slowly add this to the chowder in a stream, stirring as you add it. Bring the pot of soup back to a simmer and cook for about 5 minutes until thick and gorgeous.
  9. Season with salt and pepper.
  10. Serve with reserved bacon and get ready for the applause!
bowls of chicken corn chowder

Chef Jenn’s Tips

  • Dried thyme and cream are a lovely combination but if you don’t have dried thyme, substitute a few sprigs of fresh thyme.
  • A pinch of cayenne or red pepper flakes will add a spicy touch to this soup.
  • Dice your potatoes small – not only will they cook faster, it makes for a much more elegant chowder if all the veggies are chopped the same size. I sometimes use an Alligator Chopper to make the dicing easier.
  • Lighten this soup up a bit by using all milk instead of milk and cream.

What To Serve With Chicken Corn Potato Chowder

The sky is the limit, but some of my favorite pairings with this hearty soup is a slice of crusty bread, a light salad, or serve this easy chowder recipe as an appetizer to meals of steak, pork chops, or even Shrimp Scampi.

Can You Freeze Chicken Corn Bacon Chowder?

Heck yes, with a caveat. Potatoes don’t typically freeze terribly well in soups. They tend to lose their structure in the freezing/thawing process, and can disintegrate. If you don’t mind the potatoes getting mushy, this soup freezes like a dream!

My favorite way to freeze soups and stews is using Souper Cubes! These amazing freezer-safe cubes are perfect for freezing portions of all my favorite soups, stews, and other saucy meals. I freeze them then pop them out and put the rectangular frozen blocks into a zipper-top freezer bag. It makes storing them SOOOO much easier!

Where can you find these Soup Cubes? You can order them from Souper Cubes – how cool is this?

Frequently Asked Questions

Is Chicken Corn Chowder keto?

Not as it is right now, no. Corn and potatoes have too many carbs in them to be included in a keto diet. If you’re looking for a keto chicken chowder recipe, check out this Smoked Sausage Chowder.

Is Chicken Corn Chowder gluten-free?

If you substitute pure cornstarch for the flour in this recipe, then yes, this easy chowder recipe can become gluten free. Or, use your favorite gluten-free thickeners in place of the all purpose flour.

Is chicken corn chowder with bacon easy to make?

Yes! This is a simple soup recipe. Ready in about 40 minutes, the toughest part is dicing all the veggies. You can get a head start with this recipe by chopping the vegetables ahead of time, and making the corn broth in advance. You can even freeze the corn broth for making this soup again and again.

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Step By Step Process

add cream, milk, and thicken. serve and enjoy chicken corn chowder!
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Chicken and Corn Chowder

Thick, chunky, and loaded with amazing flavors, this Chicken and Corn Chowder is a keeper! It's an easy fix too, perfect for lunch or dinner.
Prep Time 15 minutes
Cook Time 30 minutes
Servings 8 servings
Calories 333kcal

Ingredients

For the corn broth:

  • 2-3 kernels removed
  • 2 cups water

For the chowder:

  • 4 slices bacon chopped
  • 1 cup diced onion
  • 1 cup diced celery
  • 1 cup diced carrot
  • 2 cloves garlic minced
  • 3 cups low or no sodium chicken broth
  • 1/2 teaspoon dried thyme
  • 4 cups corn kernels
  • 1 cup diced potatoes
  • 1/2 cup diced red bell pepper
  • 2 cups cooked chicken cubed
  • 2 cups milk
  • 1 cup heavy cream
  • 3 tablespoons all purpose flour mixed with 1/2 cup water
  • 1 teaspoon salt or to taste
  • 1/4 teaspoon ground white pepper

Instructions

For the corn broth:

  • Cut the kernels off 2-3 cobs of corn. You want 4 cups of corn kernels in total. Set the kernels aside.
  • In a medium-sized pot, simmer the naked cobs of corn in 2 cups of water, uncovered, for about 15 minutes. Simmer until the liquid has reduced by about half. Remove the cobs and reserve the liquid. You need 1/2 cup corn broth for this soup.

For the chowder:

  • Sautee the bacon in a medium size heavy-bottomed pot. When it is brown and crisp, remove it and set it aside. Remove all but 2 tablespoons of bacon fat from the pot.
  • Sautee the onion, celery, and carrot in the bacon fat, until the onions are cooked through, about 5-6 minutes. Add the minced garlic and cook for an additional minute.
  • Add the 1/2 cup of corn broth, chicken broth, and dried thyme. Simmer about 10 minutes.
  • Add the potatoes, corn, and chicken and simmer about 15 minutes until the potatoes are cooked through.
  • Add the red bell peppers, milk and cream.
  • In a separate small bowl, mix 3 tablespoons of all purpose flour with 1/2 cup cold water. Slowly add this to the chowder in a stream, stirring as you add it. Bring the pot of soup back to a simmer and cook for about 5 minutes until thick and gorgeous.
  • Season with salt and pepper.
  • Serve with reserved bacon and get ready for the applause!

Nutrition

Serving: 1.5cups | Calories: 333kcal | Carbohydrates: 31g | Protein: 17g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 74mg | Sodium: 561mg | Potassium: 622mg | Fiber: 3g | Sugar: 8g | Vitamin A: 3612IU | Vitamin C: 22mg | Calcium: 123mg | Iron: 2mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

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