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!


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

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

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

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
4.97 from 32 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Chicken Corn Chowder with Bacon

Chicken Corn Chowder is perfect for busy weeknights! It's full of fresh veggies, cooked chicken, and comes together in no time!
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 30 minutes
Servings 6 servings


  • 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


  • 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.


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!
4.97 from 32 votes↑ Click stars to rate now!
Or to leave a comment, click here!

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

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Dinner, Entree, Lunch, Main Course, Soup
Cuisine American

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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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Recipe Rating


  1. I made tonight for dinner. This recipe was easy to make and tasty. I Served with baguette bread. It could use more bacon and a little hot spice. Otherwise very good and hearty on a cold night.4 stars

  2. Very good. I added carrots. I thought it was time consuming but worth the effort. I had so me leftover half and half and supplemented with fat free milk. I did use fresh corn. Yum.5 stars

  3. Wow This was awesome! I didn’t add the bacon till the end (forgot we used it) and had to add wondra also at the end instead because of missing that step, but this was delicious and is so hearty! Used homemade broth, and added just a bit of cayenne pepper to open it up a bit. Made it on Halloween night and was the best corn chowder I ever had!!4 stars

  4. I made this today and it is SO good! I followed the recipe exactly and it’s just perfect. My husband did say it would also be good with ham instead of chicken. I’ll try that when I have some leftover ham. I used fresh corn and if anyone is wondering, I got a cup of corn from each ear. Thanks for this recipe – it’s a keeper!!5 stars

  5. Very versatile base recipe. I made a quick corn stock with celery, water and the cobs and while it was cooking, I sauteed the onion, celery and garlic with the potatoes. Then I added the strained stock, immersion blended it a bit and simmered it for an hour..adding the corn after 1/2 hour. I omitted the bacon, flour and milk. I finished it up with black pepper, chili lime seasoning, cumin, lime juice and chopped cilantro with 1/4 c sour cream to bring it together after immersion blending it again. Last I added cooked diced chicken breast. Thanks for this recipe.

  6. This looks like one of those recipes/meals that will constantly be coming to mind until I just make the darn thing. YUMMERS!!
    Question. I am pretty evenly divided on whether to make this one or your ‘regular’ corn chowder (stove version); I’m certain they are both delish!
    But if YOU were to have to choose? Does the chicken take away from the veggies and/or the corn? I’d like to include the chicken for belly-filling purposes, but not at the cost of losing the overall corn/chowder/veggie base. Which of your chowders would you make if you had to choose?5 stars

    1. I honestly love both and find they both have great corn flavor. If I had to choose it would depend what I am making it for, for lunch I would probably choose the regular corn chowder. For a heartier dinner, I like the added chicken. Let us know how it works out for you!

    1. Super delicious! This has become a regular soup rotation in my house. Very hearty and filling.
      One time I didn’t have bacon so I just used real bacon bits and it worked just as well! I also only use frozen corn and it is still delicious.5 stars

  7. Here it is the end of Oct, cold temps are here in Tx, so I know it’s been cold further north, but no comments on anyone who has actually made this delicious sounding chowder. I’ve had it saved & since it takes only items that are always in my pantry, & it’s cold, I just put it together. The house smells great after frying the bacon. I added a 4 Oz can of chopped mild green chilies, sliced carrots & browned my chicken bites in the leftover bacon grease, then put it all in my slow cooker with a little extra broth. The adding of the creamed corn, broth & flour was not really clear so I’ve decided to add it later with the cream & milk. I’ll comment on the finished chowder after my family has it tonight.

  8. This recipe looks great and sounds easy to make. Can’t wait to try it, i’m making it for friends tonight. Starting those chilly fall nights already!

  9. Your Chowder looks delicious! Thank you so much for sharing with Full Plate Thursday and hope your weekend was great!
    Miz Helen

  10. Your soup looks delicious, especially with the bacon, my weakness. I found you on the Inspiration Monday link up. If you’d like, I’d love for you to come over to Angels Homestead for my Saturday Spotlight link party! Hope to see you there!