There’s something about a good chowder that feels like home, and this Chicken Corn Chowder is just that—rich, creamy, and full of comfort.
Smoky bacon, sweet corn, and hearty potatoes make every spoonful satisfying. It’s the kind of meal that warms you up on a cool Louisiana evening.
Growing up near the bayou, fresh corn was always a staple, and using it straight off the cob makes this chowder even better. The balance of creamy broth and tender chicken keeps it hearty but not too heavy.
Top it with crispy bacon, shredded cheese, and green onions for extra flavor—and a picture-perfect finish. If you make a bowl, snap a photo and share how you serve yours!
Why You’ll Be Hooked?
- It’s the perfect balance of creamy and hearty. The combination of sweet corn, tender chicken, and rich broth makes it comforting without feeling too heavy.
- It’s a fantastic way to use leftovers. Got some extra rotisserie chicken in the fridge? This chowder gives it a whole new life in the most delicious way.
- It’s quick but tastes like it simmered all day. Thanks to simple techniques (like cooking the potatoes just right and using crispy bacon for depth), you get layers of flavor in under an hour.
- It’s adaptable. Want to lighten it up? Swap the heavy cream for half-and-half. Need a little kick? A dash of smoked paprika or cayenne will do the trick.
Chicken Corn Chowder Recipe
This Chicken Corn Chowder is creamy, comforting, and packed with tender chicken, sweet corn, and hearty potatoes. It's the perfect bowl of warmth for a cozy night in!
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Calories: 351kcal
Servings: 6
Equipment
- Large soup pot
- Tongs or fork
Ingredients
- 2 slices thick cut bacon diced
- 1 medium onion diced
- ¼ teaspoon black pepper
- 1 stalk celery sliced
- 1 teaspoon minced garlic
- ¼ teaspoon black pepper
- 3 cups low sodium chicken broth
- 4 medium potatoes diced
- 3 cups fresh or frozen corn
- 2 boneless skinless chicken breasts
- 1 cup cream
- 1 teaspoon salt
- ½ teaspoon dried thyme
- 2 tablespoons corn starch
- shredded cheese green onions, crumbled cooked bacon as desired for serving
Instructions
- In a large pot over medium-high heat, cook the bacon until crispy.
- Add onion and celery, cooking until the onion starts to brown. Stir in garlic, salt, thyme, and pepper, then cook for 1 minute.
- Pour in the broth, scraping the bottom to lift any browned bits.
- Add potatoes, corn, and chicken breasts, making sure the chicken is fully submerged.
- Bring to a simmer, then reduce heat to medium. Cover and cook for 15-20 minutes until the potatoes are tender and chicken is cooked through.
- Remove the chicken, shred it, and stir it back into the soup.
- Mix cream and cornstarch, then slowly whisk it into the soup until slightly thickened.
- Serve hot with your favorite toppings. Enjoy!
Nutrition
Calories: 351kcal | Carbohydrates: 49g | Protein: 19g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 39mg | Sodium: 580mg | Potassium: 1074mg | Fiber: 4g | Sugar: 7g | Vitamin A: 293IU | Vitamin C: 16mg | Calcium: 39mg | Iron: 2mg
Variations for Chicken Corn Chowder!
- Spicy Kick – Add diced jalapeños, a pinch of cayenne, or a spoonful of hot sauce for extra heat. You can also stir in some chipotle peppers in adobo for a smoky spice.
- Seafood Twist – Swap the chicken for shrimp, crab, or clams to turn this into a seafood chowder. Add the seafood towards the end of cooking to prevent overcooking.
- Smoky and Deep Flavor – Use smoked paprika, fire-roasted corn, and replace regular bacon with smoked bacon or ham for a deeper, smoky taste.
- Vegetarian Option – Skip the bacon and chicken, and use vegetable broth instead of chicken broth. Add hearty vegetables like mushrooms, zucchini, or bell peppers for extra texture.
- Dairy-Free Version – Substitute the cream with coconut milk or a dairy-free alternative like cashew cream for a creamy chowder without dairy.
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