This Chicken Corn Chowder is a comforting bowl of creamy, hearty goodness that’s perfect for any season. Tender chunks of chicken, sweet corn, and velvety potatoes come together in a rich, savory broth that’s both satisfying and nourishing. With just 50 minutes from start to finish, it’s a quick yet impressive meal that feels like a warm hug. The blend of textures—creamy, chunky, and slightly crisp—creates a delightful experience in every spoonful.
Packed with 27g of protein and a medley of vitamins, this chowder is as wholesome as it is delicious. The subtle sweetness of corn balances the savory depth of the broth, while a hint of creaminess ties it all together. Whether it’s a busy weeknight or a cozy weekend, this dish is sure to become a family favorite. Serve it up and watch everyone come back for seconds!
Ingredients for Chicken Corn Chowder
- 6 strips uncooked bacon, cut into pieces
- 3 Tablespoons (42 g) unsalted butter
- 1 medium yellow onion (140 g), diced (about 1 cup)
- 1 red pepper (140 g), diced (about 1 cup)
- 1 Tablespoon diced jalapeno (seeds and ribs removed)
- 1 ½ Tablespoons minced garlic
- ¼ cup (30 g) all-purpose flour
- 1 teaspoon table salt, plus more to taste
- ¾ teaspoon ground black pepper
- ¾ teaspoon smoked paprika
- ½ teaspoon dry ground mustard
- 4 cups (946 ml) chicken broth
- 1 cup (236 ml) water (or another cup of chicken broth)
- 1 cup (236 ml) whole milk
- 1 cup (236 ml) heavy cream
- 1 lb Gold potatoes, diced into 1” cubes (no need to peel, but remove any shoots)
- 1 lb (453 g) boneless skinless chicken breast (or mix of breast and thighs), raw
- 2 ½ cups (275 g) sweet corn (fresh, frozen, or canned—if frozen, no need to thaw; if canned, drain before using)
- Desired toppings: corn chips, Fritos, crackers, scallions/green onions, additional jalapeno, cilantro, shredded cheddar cheese, etc.
Step-by-Step Instructions for Chicken Corn Chowder
- Cook the bacon: Place bacon pieces in a large pot or Dutch oven. Turn heat to medium and cook until bacon is crisp. Remove to a paper towel-lined plate and set aside.
- Prepare the base: Drain all but approximately 2 Tablespoons of bacon grease (eyeball it—no need to be exact). Add butter to the pot with the remaining bacon grease and cook until melted.
- Sauté the vegetables: Add diced onion, red pepper, and jalapeno. Cook, stirring occasionally, until softened (about 5 minutes). Add garlic and cook until fragrant (about 30 seconds).
- Toast the flour: Sprinkle the flour over the vegetables and stir until fully absorbed. Cook another 30 seconds to lightly toast the flour.
- Season the mixture: Stir in salt, pepper, smoked paprika, and ground mustard.
- Add liquids: Slowly whisk in chicken broth until completely combined. Add water, milk, cream, potatoes, chicken breast, and corn. Bring the mixture to a boil.
- Cook the soup: Boil until the potatoes are tender and the chicken is cooked through (about 15-20 minutes). Once the chicken is cooked, remove it to a plate and shred or dice. Set aside and keep warm.
- Blend the soup: Use an immersion blender to puree approximately half of the soup (see note if you don’t have an immersion blender).
- Combine ingredients: Return the shredded chicken to the pot. Stir the reserved bacon back into the soup (or serve with bacon crumbles on top for added crispness).
- Adjust seasoning: Taste-test the soup and add more salt or pepper as needed.
- Serve: Garnish with desired toppings like corn chips, scallions, or shredded cheese. Enjoy warm!
Perfect Pairings: Toppings and Serving Ideas
Elevate your Chicken Corn Chowder with a variety of toppings and sides. Try crumbled corn chips or Fritos for a crunchy contrast, or add a sprinkle of shredded cheddar cheese for extra richness. Fresh scallions, cilantro, or diced jalapenos bring a pop of color and flavor. Serve with warm cornbread or crackers for a comforting meal.
Make It Ahead: Storage and Reheating Tips
This chowder stores beautifully! Let it cool completely before transferring to an airtight container. It will keep in the fridge for up to 3 days or in the freezer for 2 months. Reheat gently on the stovetop, adding a splash of milk or broth if it thickens too much. Avoid boiling to maintain the creamy texture.
Customize It: Recipe Variations
Switch things up to suit your taste! Swap chicken for shrimp or smoked sausage for a different protein. Use sweet potatoes instead of Gold potatoes for a sweeter twist. For a lighter version, replace heavy cream with half-and-half or evaporated milk. Add bell peppers or celery for extra veggies.
Time-Saving Hacks for Busy Cooks
Save time by prepping ingredients ahead. Dice the onion, pepper, and jalapeno the night before and store them in the fridge. Use pre-cooked rotisserie chicken instead of raw chicken breast to skip the cooking step. If you don’t have an immersion blender, simply mash some of the potatoes with a fork for a similar texture.
Essential Equipment for Creamy Chowder
An immersion blender is a game-changer for achieving the perfect creamy texture, but a regular blender works too—just blend in batches and be cautious with hot liquids. A Dutch oven or large pot is ideal for even cooking, and a ladle makes it easy to remove excess bacon grease without a mess.
Chicken Corn Chowder
Ingredients
- 6 strips uncooked bacon cut into pieces
- 3 Tablespoons unsalted butter (42 g)
- 1 medium yellow onion diced (140 g) (about 1 cup)
- 1 red pepper diced (140 g) (about 1 cup)
- 1 Tablespoon diced jalapeno seeds and ribs removed
- 1 ½ Tablespoons minced garlic
- ¼ cup all-purpose flour (30 g)
- 1 teaspoon table salt plus more as needed/to taste
- ¾ teaspoon ground black pepper
- ¾ teaspoon smoked paprika
- ½ teaspoon dry ground mustard
- 4 cups chicken broth (946 ml)
- 1 cup water (236 ml) or use another cup (236 ml) of chicken broth
- 1 cup whole milk (236 ml)
- 1 cup heavy cream (236 ml)
- 1 lb Gold potatoes diced into 1” cubes you do not need to peel, but do remove any shoots
- 1 lb boneless skinless chicken breast or mix of breast and thighs (453 g) raw
- 2 ½ cups sweet corn (275 g) fresh, frozen, or canned (if frozen no need to thaw, if canned drain before using)
- Desired toppings We enjoy this chicken corn chowder plain but also like corn chips, Fritos, or crackers, scallions/green onions, additional jalapeno, cilantro, shredded cheddar cheese, and more!
Instructions
- Place bacon pieces in a large pot or Dutch oven. Turn heat to medium and cook until bacon is crisp. Remove to a paper towel lined plate and set aside.
- Drain all but approximately 2 Tablespoons of bacon grease (you can eyeball it, no need to be exact! I like to use a ladle and ladle out the excess and pour it into a can to solidify before disposing of it).
- Add butter to the pot with the remaining bacon grease and cook until butter is melted.
- Add diced onion, red pepper, and jalapeno and cook, stirring occasionally, until softened (about 5 minutes).
- Add garlic and cook until fragrant (about 30 seconds).
- Sprinkle the flour over the vegetables and stir until it’s fully absorbed. Cook another 30 seconds longer to lightly toast the flour.
- Stir in salt, pepper, smoked paprika, and ground mustard.
- Slowly whisk in chicken broth until completely combined.
- Add water, milk, cream, potatoes, chicken breast, and corn. Bring mixture to a boil and cook until the potatoes are tender and the chicken is cooked through.
- Once chicken is cooked through, remove to a plate and shred or dice. Set aside and keep warm (I usually cover with foil).
- Use an immersion blender to puree approximately half of the soup (see note if you do not have an immersion blender).
- After pureeing, return chicken to the pot. Stir reserved bacon back into the pot (or to preserve its crispness, serve soup topped with bacon crumbles, but don’t skip the bacon entirely, it adds so much flavor!).
- Taste-test the soup, adding more salt/pepper as needed (any soup that tastes a bit bland almost always needs a few shakes more salt!)
- Serve warm with desired toppings and enjoy!