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This chicken and corn chowder recipe is cozy, flavorful, and easy to make. Bacon makes this recipe extra delicious!
You may also like my Ham and Corn Chowder, which was inspired by this one.
Why you’ll love it
Corn chowder is already comforting, but pairing it with juicy chicken and crispy bacon takes it over the top in this simple recipe that’s made all in one pot. It’s one of my go-to meals in late summer especially, but I find myself craving it year-round.
Corn is good any time of year if you buy it frozen, but there’s something special about enjoying corn when it’s in season in late summer through fall. Corn chowder always hits the spot as the weather starts to turn a little crisp. I also love using it in my Creamy Corn Chowder and this Salmon Chowder!
What exactly is chowder?
- Ok, so we’ve all heard the word “chowder” and know that it’s a soup, but why are some soups called chowders while others aren’t? So, according to the internet, chowders are soups that are often thickened by way of a roux. That’s pretty much what we’re doing here since we’ve got the flour as our main thickening agent. Other methods include broken crackers.
- They typically contain fish, clams, or corn with potatoes and onions. I don’t know about you, but it seems like a weird definition. Like why group fish and clams with potatoes, corn, and onions and decide to classify it as “chowder” rather than “soup”? If anyone wants to do more in-depth research than I’ve conducted or knows why, please let me know. 😛
Ingredients for it
- Bacon – I find it’s easiest to cut up bacon with kitchen shears
- Chicken – we’re using chicken breasts in this recipe
- Onion, garlic, and celery – for the tasty base of the soup
- Flour – a thickening agent
- Chicken broth – a 32 oz carton of broth equals 4 cups. Just pour the entire thing in for this recipe. If you’re sensitive to salt, I suggest using low-sodium chicken broth. Chicken stock works too!
- Corn – feel free to use fresh corn (just cut if off the cob with a knife) if you have some. Canned corn isn’t quite as good, so I’d choose frozen over canned.
- Heavy cream – for added richness and thickness
- Potatoes – we prefer Russet in this recipe
- Italian seasoning – it’s a blend of dried herbs in a single convenient jar
- Cayenne – a pinch of cayenne pepper is optional but adds a little warmth
How to make chicken and corn chowder
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Cook your bacon in a large pot until crispy, then take it out of the pot and transfer to a paper towel lined plate. Leave the grease in the pot. This adds so much flavor to the soup! Sauté the onion and celery in it.
Stir in the flour, and cook it for about a minute to cook out that “flour” taste. Add the garlic to the pot, and deglaze with the chicken broth.
Put in the remaining ingredients, saving some of the bacon for topping it later, and simmer until the potatoes are done and the soup has thickened as desired. Season with salt & pepper and garnish with chopped scallions if you like.
Pro tip
- I’ve had a few people ask me in the comments if the chicken should be added in raw. Yes! There’s no need to pre-cook it because it has plenty of time to cook in the soup. Over-cooking chicken makes it dry and rubbery.
Substitutions and variations
- I have tested this chicken chowder recipe with other potatoes besides Russets. I made this with 1.5 pounds of yellow little potatoes (baby Yukon golds) cut into halves/quarters and it turned out fine, but I prefer Russets.
- We don’t recommend substituting the heavy cream for something with a lower fat content. We’re not using a ton of it here, and it makes the chowder that much tastier!
- This is a fairly thick soup. If you like a thinner consistency better, just add a little more broth or water as necessary.
What to serve with it
- It’s one of those meals that’s perfect on its own with a big slice of crusty bread.
- If you do want to pair it with a salad, try this Super Simple Parmesan Arugula Salad.
Leftovers and storage
- This chowder will keep in an airtight container in the fridge for 3-4 days.
- Simply reheat in a small saucepan over a low heat, stirring occasionally until warmed through.
- You could try to freeze it, but sometimes dairy doesn’t hold up after thawing, so the texture may change. It should still taste fine, though. If you plan to have a lot of leftovers, you can leave the cream out before freezing and add it in later!
Will you give this chicken and corn chowder a try? Questions? Ask me in the comments. 🙂
Easy Chicken and Corn Chowder
Ingredients
- 6 strips bacon cut into small pieces
- 2 large uncooked chicken breasts cut into small bite-size pieces
- 1/2 medium onion chopped
- 2 sticks celery chopped
- 1/4 cup flour
- 2 cloves garlic minced
- 4 cups chicken broth or stock
- 2 cups frozen or fresh corn
- 1 cup heavy/whipping cream
- 3 medium-to-large Russet potatoes peeled & diced
- 1/4 teaspoon Italian seasoning
- Pinch cayenne pepper optional
- Salt & pepper to taste
- Scallions chopped, optional for serving
Instructions
- Prep your bacon (I find kitchen shears the easiest thing to cut it up with) and add it to a large pot over medium-high heat. Cook until crispy (about 10 minutes).
- Meanwhile, prep your onion, celery, chicken and potatoes.
- Once the bacon is crispy, take it out of the pot and transfer to a paper towel lined plate. Leave the grease in the pot (it adds a ton of flavor).
- Add the onion and celery to the pot and sauté for 5 minutes.
- Stir in the flour and cook for about a minute, stirring nearly constantly.
- Add in the garlic, followed by the chicken broth. Give it a good stir to ensure the flour has dissolved and everything is scraped up from the bottom of the pot.
- Add in the chicken, corn, cream, potatoes, Italian seasoning, cayenne pepper, and 3/4 of the bacon (I save the rest for garnishing the bowls later on). Increase the heat to high and bring the soup to a boil. Once it's boiling, reduce the heat to a rapid simmer so it's gently boiling. Cover the pot with the lid slightly open.
- Cook until the potatoes are done (about 15-20 minutes). Stir every so often. The soup will get thicker the longer you cook it.
- Season the soup with salt & pepper as needed. Garnish with the rest of the bacon and chopped scallions if desired.
Notes
- Serves 4-6 depending on portion size.
- Yes, the chicken will cook right in the soup. If you want to use already cooked/rotisserie chicken, add in during the last 5-10 minutes of cooking so it doesn’t dry out too much since it’s already cooked.
- Anywhere around the 1.5-2 pound ballpark will work for the potatoes if you want to weigh them.
- This is a fairly thick soup. If you prefer a thinner consistency, add a splash more broth or water as needed.
- If you’re sensitive to salt, use low-sodium chicken broth.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I have a lot of canned creamed corn? Think that could work?
Hi! Hmm… it could work, but I’m not really sure about the texture. Fresh corn is definitely best. I don’t think it would be bad, but I don’t think I’ve ever made soup with creamed corn before.
This chowder recipe is a KEEPER!!!! So tasty and full of flavors and the family LOVED it!!!! I pan fried the chicken in advance and followed the entire recipe with no changes. I kept the bacon and green onions on a separate dish so everyone can top their own chowder to their liking. I also made biscuits to go with it and it was a filling dinner! Thank you for a wonderful recipe!!!
I’m so happy that you guys liked it!
I loved this recipe but I added dill weed to taste. It goes so well in a chowder and with corn but otherwise it is exceptional. Kudos to you!
So glad you liked it, and I love the addition of dill!
Really good and easy. I probably added a bit more spices as I usually do. Used smoky paprika instead of Italian spices and a bit of seasoned salt as well as fresh ground pepper. I like to go light on seasonings , taste and then layer them on until I’m happy with final taste. It was a hit here!
I do the same – I always season and tweak as I go along in my own home cooking. 🙂 Glad you enjoyed the recipe!!
I’m almost 70 years old, and this was the first time I’d made this soup from scratch. Your recipe was easy to follow, easy to cook, and absolutely delicious. The chicken was tender, not dried out. I served it with sourdough crostini, and my husband wants the leftovers for lunch!
That’s wonderful!! I’m so happy it worked out for you, Katherine. Thanks for letting me know!
Oh my! This is so delicious! I used sweet potatoes instead and then added red pepper flakes to the condiments to top the chowder. That added a little kick!
I’m so happy you enjoyed it! Love the sweet potato idea.
My soup didn’t thicken. I put in the flour just as instructed, but when I put in the broth, nothing happened. It stayed soupy and came out looking more like gruel than chowder. What am I doing wrong?
Hi Tricia! Did you whisk the flour in or did it sorta end up as a lump on the bottom of the pot? Gruel is pretty lumpy, so that’s what I am wondering. The soup won’t thicken instantly, but the roux does help it achieve a thicker texture once it’s finished cooking, but it should be well incorporated for that to happen.
Can you freeze this recipe?
I think that should be fine as long as you warm it on a low heat (sometimes creamy recipes don’t reheat all that well… especially if you boil it). If it does end up separating a bit, I’d just add in a little more cream and that should restore it to its former glory. 🙂
Could you use a rotisserie chicken in this recipe?
You could, but I’d it a bit later so you don’t overcook the chicken and turn it rubbery.
Just made it tonight. It was excellent. I eliminated the bacon and used only 3 cans of broth but otherwise followed I exactly.
Glad you liked it!