This creamy Chicken Corn Chowder is made with chicken breast, sweet corn, potatoes, bacon, and a rich broth. It's hearty, comforting, and made in one pot for an easy homemade dinner.
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This chicken corn chowder is thick, creamy, and loaded with tender chicken, sweet corn, potatoes, and smoky bacon. Made in one pot with simple ingredients, it's an easy comfort food dinner that's ready in about 40 minutes.
Easy One Pot Meal
This creamy chicken corn chowder is one of our favorite easy one-pot meals. A chowder is a thick, hearty soup, and this one is loaded with tender chicken, sweet corn, potatoes, bacon, and a rich chicken broth.
The corn adds a little sweetness, the bacon gives it a smoky flavor, and the cream makes the broth rich and smooth. Serve it with oyster crackers, saltines, or warm crusty bread.
Ingredients
- Bacon
- Unsalted butter
- Onion
- Celery
- Carrots
- Garlic
- Fresh thyme
- All-purpose flour (or white rice flour for gluten-free)
- Low-sodium chicken broth
- Yukon Gold or russet potatoes
- Boneless, skinless chicken breast
- Corn (fresh, frozen, or canned)
- Heavy cream
- Kosher salt and black pepper
- Cayenne pepper
- Parsley, chives, or shredded cheddar for garnish
See recipe card below for exact amounts
How To Make Chicken and Corn Chowder
- In a large soup pot over medium heat, cook the chopped bacon until browned and crisp. Remove with a slotted spoon and set aside for garnish, leaving 1 tablespoon of bacon fat in the pot.
- Add 1 tablespoon butter to the bacon fat. Add the onion, celery, and carrots. Season lightly with salt and pepper. Cook for about 5 minutes, stirring often, until the vegetables begin to soften.
- Stir in the garlic and cook for just 30 seconds until fragrant.
- Add the remaining butter to the pot and let it melt. Sprinkle the flour over the vegetables. Stir constantly for 1 to 2 minutes to coat the vegetables and cook off the raw flour taste.
- Warm the stock in a small saucepan while the vegetables and roux cook.
- Slowly whisk the hot stock into the roux, scraping up the browned bits from the bottom of the pot. Add the potatoes and cayenne pepper. Bring to a gentle boil, then reduce the heat and simmer for 5 minutes.
- Drop in the chicken strips and simmer for 5 to 7 minutes, until the chicken is cooked through and the potatoes are nearly tender. Stir in the corn and cook for another 2 to 3 minutes.
- While the chicken cooks, warm the cream in a small saucepan over medium low heat.
- Turn the heat down to low. Pour in the heavy cream and stir gently. Bring the chowder back to a gentle simmer, but do not let it boil.
- Ladle into bowls and top with your reserved crispy bacon and fresh herbs. Serve warm with crackers or crusty French bread.
Serving Suggestions
Serve chicken chowder with oyster crackers, saltines, or a slice of warm crusty bread for dipping.
A mixed green salad with a light vinaigrette balances the rich, creamy broth.
For extra flavor, top each bowl with crispy bacon, chopped chives, parsley, or a sprinkle of shredded cheddar cheese.
Storage and Leftovers
Store leftover chicken chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally, until warmed through. Avoid boiling the chowder, as the cream can separate and the chicken may become tough.
This chowder can be frozen for up to 2 months, although the texture may change slightly after thawing because of the cream and potatoes. Thaw overnight in the refrigerator before reheating.
FAQ
Chicken chowder starts with bacon, onion, celery, and carrots cooked until tender. Flour is added to make a roux, then chicken broth and potatoes simmer until nearly tender. Chicken and corn are added next, followed by heavy cream for a rich, creamy finish.
Yes, chicken chowder can be frozen for up to 2 months. Keep in mind that the potatoes and cream may change texture slightly after thawing. For best results, thaw overnight in the refrigerator and reheat gently on the stovetop.
The flour-based roux thickens the chowder as it simmers. For an even thicker soup, let it simmer a little longer, mash some of the cooked potatoes into the broth, or stir in a slurry made with 1 tablespoon cornstarch and 1 tablespoon cold water.
Boneless, skinless chicken breasts work well because they cook quickly and stay tender in the soup. Chicken thighs are another good option and add a richer flavor.
Yes. Frozen corn can be added directly to the pot without thawing. It is a convenient option and works just as well as fresh corn in this recipe.
Yes. Replace the all-purpose flour with an equal amount of white rice flour to make a gluten-free roux. The chowder will still thicken nicely and have the same creamy texture.
More Easy Chicken Recipes
- Chicken Milanese
- Sonoma Chicken Salad
- Chicken Tortilla Wraps
- Grandma's Old Fashioned Chicken Soup
- Crispy Chicken Tortillas With Honey Mustard
More Chowder Recipes:
Creamy Chicken Corn Chowder
Ingredients
- 4 strips bacon, chopped
- 2 tablespoons unsalted butter
- 1 large onion diced
- 2 celery stalks diced
- 2 carrots diced
- 3 cloves garlic, minced
- 2 fresh thyme sprigs, or ½ teaspoon dried thyme
- 3 tablespoons all-purpose flour
- 2 cups chicken stock or broth
- 2 cups peeled and diced Yukon Gold or russet potatoes, about 3 medium potatoes
- 1 pound boneless skinless chicken breast, cut into ¼-inch strips
- 1 cup corn kernels, fresh, frozen, or canned
- ¼ cup heavy cream
- kosher salt and pepper to taste
- ¼ teaspoon cayenne pepper
- Garnishes: chopped parsley chives, or green onions, shredded cheddar
Instructions
- In a large soup pot over medium heat, cook the chopped bacon until browned and crisp. Remove with a slotted spoon and set aside for garnish, leaving 1 tablespoon of bacon fat in the pot.
- Add 1 tablespoon of butter to the bacon fat. Toss in the onion, celery, and carrots, seasoning lightly with salt and pepper. Cook for about 5 minutes, stirring often, until they start to soften.
- Stir in the garlic and cook for just 30 seconds until fragrant.
- Add the remaining butter to the pot and let it melt. Sprinkle the flour over the vegetables. Stir constantly for 1 to 2 minutes to coat the vegetables and cook off the raw flour taste.
- Warm the stock in a small saucepan while the vegetables and roux cook.
- Slowly whisk the hot stock into the roux, scraping up the browned bits from the bottom of the pot. Add the potatoes, thyme, and cayenne pepper. Bring to a gentle boil, then reduce the heat and simmer for 5 minutes.
- Drop in the chicken strips and simmer for 5 to 7 minutes, until the chicken is cooked through and the potatoes are nearly tender. Stir in the corn and cook for another 2 to 3 minutes.
- While the chicken cooks, warm the cream in a small saucepan over medium low heat.
- Drop the heat to low. Stir in the heavy cream and cook for 3 to 5 minutes, until hot and steaming. Do not let the chowder boil. Taste and adjust the salt and pepper as needed.
- Ladle into bowls and top with your reserved crispy bacon and fresh herbs. Serve warm with crackers or crusty French bread.
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