Chicken Corn Chowder Recipe

This Chicken Corn Chowder Recipe is a comforting, creamy soup bursting with sweet corn, tender chicken, and hearty potatoes. Enhanced with smoky and aromatic vegetables, it’s a perfect dish for chilly days or anytime you crave a rich, satisfying meal. The recipe is straightforward, serving a family-sized portion in under an hour with a delicious balance of flavors and textures.

Chicken Corn Chowder Recipe Servings

Serves 6 people

Estimated Cost

Approximately $12 – $16 USD, depending on ingredient prices

Prep Time

15-20 minutes

Cook Time

30-40 minutes

Total Time

50-60 minutes

Course

Main course / Soup

Cuisine

American

Equipment

• Large Dutch oven or heavy stockpot
• Knife and cutting board
• Wooden spoon or spatula
• Measuring cups and spoons
• Blender or immersion blender (optional for creamy texture)

Ingredients

• 6 strips bacon, cut into small pieces
• 1.5 pounds boneless skinless chicken breast
• 2 tablespoons unsalted butter
• 1 medium onion, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• ⅓ to ¼ cup all-purpose flour
• 3 medium potatoes, diced into 1-inch cubes (no need to peel)
• 6 cups chicken broth
• 1 to 1 ½ teaspoons salt, to taste
• ½ teaspoon ground black pepper
• 2 to 2 ½ cups corn kernels (fresh, frozen, or canned)
• 1 cup heavy cream or whole milk
• Optional garnishes: chopped scallions, fresh parsley, shredded cheddar cheese, extra bacon bits

Instructions

1. Cook the Bacon and Chicken

• Heat a large Dutch oven over medium heat. Add the bacon pieces and cook, stirring frequently, until crispy (about 5-7 minutes). Remove bacon with a slotted spoon and set aside, leaving about 1 tablespoon of bacon fat in the pot.
• Season the chicken breasts with salt and pepper. Brown the chicken in the bacon fat for about 3 minutes per side until golden but not fully cooked. Remove and set aside.

2. Sauté Vegetables

• Add butter to the pot. Once melted, add diced onion and celery. Sauté until translucent and fragrant, about 5-7 minutes.
• Stir in minced garlic and cook for another minute.

3. Make the Chowder Base

• Sprinkle flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste.
• Gradually add chicken broth while stirring to avoid lumps.
• Add diced potatoes, salt, pepper, and the browned chicken breasts back into the pot.
• Bring to a simmer, reduce heat to medium-low, and cook for 15-20 minutes until potatoes are tender and chicken is cooked through.

4. Finish the Chowder

• Remove chicken breasts and shred them with two forks. Return shredded chicken to the pot.
• Stir in corn kernels and heavy cream. Simmer gently for 5-7 minutes until heated through and slightly thickened.
• Adjust seasoning with additional salt and pepper as needed.

5. Serve

• Ladle chowder into bowls and garnish with reserved crispy bacon, chopped scallions, fresh parsley, or shredded cheese if desired. Serve warm.

Calories

Approximately 550 calories per serving (1 cup)

Recipe Notes

• Using a mix of fresh and frozen corn works well; no need to thaw frozen corn before adding.
• Bacon adds a smoky depth, but can be omitted or replaced with smoked paprika for a vegetarian twist.
• For a thicker chowder, blend a portion of the soup with an immersion blender before adding the chicken back in.
• Potatoes don’t need peeling if washed well; their skins add texture and nutrients.
• Heavy cream can be substituted with whole milk for a lighter chowder, but cream gives a richer mouthfeel.
• Leftovers keep well in the fridge for 3 days and reheat nicely on the stove.
• Customize your toppings with jalapeños for heat, cheddar cheese for extra richness, or fresh herbs for brightness.