Chicken and Corn Chowder

By:

dani

Published:

October 7, 2026

[grow_share_buttons]

Jump to Recipe·Leave a Review

Chicken and Corn Chowder is a creamy, comforting bowl of goodness that evokes memories of family gatherings and cozy nights in. With hearty chicken pieces and sweet corn swimming in a rich, velvety broth, it’s the ultimate dish for satisfying those hunger pangs. Each spoonful bursts with delightful flavor and texture, making this chowder an irresistible addition to any meal.

I first discovered Chicken and Corn Chowder during a chilly fall evening, seeking something warm and hearty. Instantly captivated by its easy preparation and incredible flavor, it quickly became a staple in my kitchen. This chowder not only warms the body but also touches the heart. Packed with wholesome ingredients, it’s a dish that brings everyone together, making every bite a comforting hug. So, let’s dive right into this crowd-pleaser that promises to bring a smile to your face!

Why You’ll Love This Recipe

Simple & Quick: Ready in just about 75 minutes, this chowder is a breeze to whip up!
Irresistible Flavor: The combination of creamy broth, savory bacon, and tender chicken creates a taste that’s simply unforgettable.
Eye-Catching Appeal: With a rich yellow hue dotted with flecks of green and crispy bacon, this chowder is as pleasing to the eyes as it is to the palate.
Flexible Serving: Perfect for a cozy night in, a family dinner, or even a potluck, this recipe caters to many occasions.
Kid-Friendly: Even picky eaters will find it hard to resist the creamy goodness and comforting flavors in every spoonful.

Ingredients You’ll Need

6 slices bacon, chopped: Adds a smoky flavor and crispy texture. Use thick-cut bacon for extra meatiness.
1 1/2 pounds boneless skinless chicken breasts, cut into bite-sized pieces: The heart of this chowder; it can be substituted with rotisserie chicken for quicker prep.
1 small yellow onion, diced: Provides sweetness and depth of flavor. A white or shallot can work in a pinch.
1/4 cup all-purpose flour: Helps thicken the chowder. For a gluten-free option, substitute with cornstarch or a gluten-free blend.
4 cups chicken broth: The base of the dish; opt for low-sodium varieties to better control salt levels.
1 1/2 pounds potatoes, cut into 1/2-inch cubes: Adds heartiness; Yukon Gold or Russet potatoes work best for texture.
1 teaspoon garlic powder: Enhances flavor without needing fresh garlic. Feel free to use minced fresh garlic if preferred.
1 teaspoon salt: Seasoning to taste; adjust per your preference.
1/2 teaspoon smoked paprika: Gives a subtle smokiness; regular paprika can substitute but will lack the smoky flavor.
1/2 teaspoon dried thyme: Offers a lovely earthy note; fresh thyme is a great alternative if you have it on hand.
1/4 teaspoon black pepper: For a bit of kick; adjust according to your heat tolerance.
12-ounce bag frozen corn: Sweetness and texture; fresh corn can also be used during season.
1 1/2 cups heavy cream: Makes the chowder luscious and creamy; a dairy-free alternative can be made with coconut milk.
1 1/2 cups shredded sharp cheddar cheese: Adds richness and flavor. A blend of cheeses works beautifully too.
2 tablespoons chopped green onions or chives (optional): For a fresh garnishing touch; parsley can serve as a substitute.

How to Make Chicken and Corn Chowder

Cook the Bacon: In a large Dutch oven or soup pot over medium heat, cook the 6 slices of chopped bacon until crisp. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving about 2 tablespoons of bacon grease in the pot.
Sauté the Chicken: Add the 1 1/2 pounds of chicken pieces to the pot and cook for 6 to 8 minutes, stirring occasionally, until fully cooked. Transfer the chicken to a plate and set aside.
Cook the Onion: In the same pot, add the diced 1 small yellow onion and cook for 3 to 4 minutes, until softened. Sprinkle the 1/4 cup of all-purpose flour over the onions and cook for 1 minute, stirring constantly.
Add the Broth & Potatoes: Gradually pour in the 4 cups of chicken broth while stirring. Add the cubed 1 1/2 pounds of potatoes, 1 teaspoon garlic powder, 1 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon smoked paprika, and 1/2 teaspoon dried thyme. Bring to a gentle boil, then reduce the heat and simmer for 12 to 15 minutes, until the potatoes are almost fork-tender.
Return the Chicken & Add Corn: Add the cooked chicken back to the pot along with the 12-ounce bag of frozen corn, simmering for another 5 minutes until everything is heated and the potatoes are fully cooked.
Finish with Cream: Lower the heat and gently stir in the 1 1/2 cups of heavy cream. Cook for 2 to 3 minutes until heated through but do not bring it to a boil.
Add Cheese: Remove the pot from heat and stir in 1 1/2 cups of shredded sharp cheddar cheese until melted and smooth. Mix in half of the cooked bacon.
Serve: Spoon the chowder into bowls and top with the remaining bacon and chopped green onions or chives, if desired.

Storing & Reheating

To store Chicken and Corn Chowder, let it cool to room temperature before transferring it to an airtight container. It lasts in the fridge for about 3 to 4 days. You can also freeze it for up to 3 months; just ensure it’s in a freezer-safe container or bag. To reheat, warm it on the stovetop over low heat, stirring occasionally, until hot—a gentle reheating prevents the cream from separating. The chowder might thicken in the fridge or freezer, so adding a splash of broth or water while reheating can help restore its creamy consistency.

Chef’s Helpful Tips

Always make sure to season your layers as you cook! This means salting the bacon, the chicken, and the final chowder for the best flavor.
If you find your chowder is too thick after refrigeration, thin it out with a bit more broth or cream when reheating.
For an extra flavor boost, consider adding a dash of hot sauce or Worcestershire sauce for a unique twist on taste.
Preparing the chowder one day in advance can enhance the flavors; the wait truly pays off!
Use fresh herbs for garnishing if you have them—they add both color and vibrancy.

There’s something undeniably comforting about Chicken and Corn Chowder, wouldn’t you agree? With its creamy richness and hearty ingredients, this dish is sure to please everyone at your table. Don’t hesitate to make it your own—experiment with different vegetables or spices to create a version that speaks to your palate. Happy cooking and enjoy this warming bowl of goodness!

Recipe FAQs

Can I make this chowder in advance?

Absolutely! Chicken and Corn Chowder can be made a day ahead, and many say the flavors develop beautifully overnight. Just store it in the refrigerator and reheat gently before serving.

Can I use fresh corn instead of frozen?

Yes, fresh corn can be substituted for frozen corn. In fact, using fresh corn during its peak season enhances the sweetness and texture of the chowder, giving it that extra special touch.

Is this chowder gluten-free?

To make Chicken and Corn Chowder gluten-free, replace the all-purpose flour with cornstarch or a gluten-free flour blend. This will keep it creamy and thick without the gluten.

What can I serve with Chicken and Corn Chowder?

This chowder pairs wonderfully with crusty bread, a fresh salad, or even some homemade cornbread for a comforting, complete meal.