Chicken Corn Chowder with Bacon


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Chicken corn chowder is a full hearty meal in a bowl! Tender chicken, potatoes, and corn in a rich creamy broth.

Layers of comforting flavor make this soup a favorite all year long!

Chicken Corn Chowder in a bowl

A Hearty Chowder

A good hearty chowder from seafood chowder to clam chowder. This flavorful soup dish turns a traditional corn chowder into a complete hearty meal – so good!

Ingredients/Variations

CHICKEN
Cooked chicken of any kind will work in this recipe. Leftover rotisserie chicken or leftover baked or grilled chicken make this dish even quicker!

VEGGIES
Onion, celery, potatoes, and corn are all added to this soup. Feel free to add any veggies you have on hand, like zucchini or carrots!

ingredients to make Chicken Corn Chowder on a baking dish

BROTH
Chicken broth is mixed with milk & cream to create the creamy base of this soup.

SEASONINGS
Garlic, oregano, thyme, salt & pepper are all mixed into the soup so the flavors combine. Try adding cajun for a kick, or taco seasoning for a fun twist!

How To Make Chicken Corn Chowder

The secret to making the best corn chowder is in the creamy base! Oh, and bacon!

  1. Puree corn, broth, & flour in a blender. Cook bacon & drain on a paper towel.
  2. Cook onion & celery in bacon grease until tender. Add garlic & saute.

pouring cream into pan of ingredients to make Chicken Corn Chowder

  1. Add potatoes, broth, & seasonings and simmer until tender.
  2. Add remaining ingredients (per the recipe below) & simmer until soup is thickened.

top view of Chicken Corn Chowder in a pot

Storing Chicken Corn Chowder

Keep leftovers in an airtight container for 4-5 days.

To reheat it, simply put some into a saucepan on the stove or a microwave-safe dish in the microwave. Top with bacon bits!

Freezing chicken corn chowder is easy too! Just put it in zippered bags with the date on them and freeze them flat on the bottom of the freezer! Once they are frozen, stack them upright and save valuable freezer space! It may be a little bit thinner once defrosted but the flavor will still be great.

Tips For Making Chicken Corn Chowder

  • Canned corn or frozen corn will do in this recipe- but if fresh corn is available, use it (even leftover grilled corn is great)!
  • No special tools needed. Hold the corn cob vertically over a plate and use a paring knife to cut the kernels off. Easy peasy!
  • Potatoes can be mashed a little more to thicken the soup further if needed.
  • Don’t hesitate to add some heat if you like it! A few slices of jalapeno peppers, a handful of cheese on top, and some tortilla strips on the side turn corn chowder into a tex-mex feast!

More Corny Favorites

Did you love this Chicken Corn Chowder? Be sure to leave a rating and a comment below! 

Chicken Corn Chowder in a bowl
5 from 18 votes
Review Recipe

Chicken Corn Chowder

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 30 minutes
Servings 6 servings
Author Holly Nilsson
Course Chicken, Dinner, Entree, Lunch, Main Course, Soup
Cuisine American
Chicken Corn Chowder is perfect for busy weeknights! It's full of fresh veggies, cooked chicken, and comes together in no time!

Ingredients

  • 3 cups corn divided, defrosted if frozen
  • 2 ½ cups low sodium chicken broth
  • 1 tablespoon flour
  • 4 slices bacon thick-cut
  • 1 small onion diced
  • 2 ribs celery chopped
  • 2 cloves garlic minced
  • 1 pound yellow potatoes peeled and diced ½"
  • ½ teaspoon oregano
  • ¼ teaspoon thyme leaves
  • ½ cup whole milk
  • ½ cup heavy cream
  • 2 cups cooked chicken shredded or chopped
  • salt and black pepper to taste

Follow Spend with Pennies on Pinterest

Instructions

  • Combine 1 ½ cups corn, 1 cup broth, and 1 tablespoon flour in the blender. Blend until smooth and set aside.
  • Cook bacon in a large pot until crisp. Remove from the pot and place on a paper towel-lined plate.
  • Turn heat to medium and add onion and celery to the bacon grease in the pan and cook until tender, 3-4 minutes. Add garlic and cook until fragrant.
  • Add potatoes, remaining broth, and seasonings. Bring to a boil over medium-high heat. Reduce to a simmer and cover. Cook 10-12 minutes or until potatoes are tender. For a thicker chowder, gently mash a few of the potatoes if desired.
  • Add remaining ingredients and simmer 5 minutes or until slightly thickened.
  • Garnish with reserved bacon and serve.

Recipe Notes

Fresh corn is best if you have it (although canned or frozen do work fine!). Hold a corn cob vertically over a plate and use a paring knife to cut the kernels off. Easy peasy!
Potatoes can be mashed a little more to thicken the soup further if needed.
Don’t hesitate to add some heat if you like it! A few slices of jalapeno peppers, a handful of cheese on top, and some tortilla strips on the side turn corn chowder into a tex-mex feast!

Nutrition Information

Calories: 380, Carbohydrates: 35g, Protein: 24g, Fat: 17g, Saturated Fat: 8g, Cholesterol: 79mg, Sodium: 194mg, Potassium: 813mg, Fiber: 4g, Sugar: 6g, Vitamin A: 597IU, Vitamin C: 21mg, Calcium: 71mg, Iron: 2mg
Keyword Best Chicken Corn Chowder, Chicken Corn Chowder, Chicken Corn Chowder recipe, how to make Chicken Corn Chowder
bowl of Chicken Corn Chowder with a title ingredients and a bowl of Chicken Corn Chowder with a title
laddle of Chicken Corn Chowder with writing
Chicken Corn Chowder in a bowl with writing

Inspired by The Looneyspoons Collection.

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Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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