Creamy Chicken Corn Chowder

Today we are making something savory, super simple, and one of my favorite chowder recipes. Creamy Chicken Corn Chowder is thick, creamy, and the ultimate comfort food. This dish is made with tender chicken, chunky potatoes, and sweet corn kernels. So grab a large pot or dutch oven, and let’s get busy. 

Creamy Chicken Corn Chowder

We love soup at our house, especially chowders, for their satisfying and creamy texture, and when soup season rolls around, we are ready. This corn chowder is filling, warm, hearty, and delicious. It’s full of tasty ingredients that make you feel good inside.  

Creamy Chicken Corn Chowder gets its flavor from a classic and simple mix of onion, celery, bell pepper, and garlic. Potatoes add creaminess, while the bacon adds tons of flavor. A perfect consistency and one of my favorite recipes. It’s real comfort food and a family favorite. 

This is the coziest of soups and will keep you craving more. It’s the perfect soup to eat on a cold day, and it makes a lot, so be hungry or share with friends. The next time you’re craving some serious comfort food, grab some large soup bowls and enjoy a creamy and chunky soup perfect for a weeknight meal.

Why You’ll Love this Recipe

• It’s made on the stovetop.

• This recipe has lots of bacon and uses bacon grease—tons of flavor.

• It’s savory, sweet, and a delicious recipe.

• A creamy soup that’s full of chunky and hearty vegetables.

• A great end of the summer recipe to use all of those vegetables from the garden.

Here are a few more of my favorite corn recipes that are great for weeknight sides. Quick and Easy Corn Casserole, Honey Butter Skillet Corn, and Mexican Corn Salad are a few of my most popular recipes that are easy to make and tasty for dinner.

Ingredients Needed for Classic Chicken Corn Chowder

For measurements of ingredients, see the recipe card below.

All the ingredients listed below are easily found in your local grocery store or summertime farmers markets. This is a chunky potato corn chowder and requires a little vegetable chopping- but so worth the time.

• Bacon— Crispy bacon adds tons of flavor to this recipe. Use smoky bacon if so desired.
• Butter— Adds more flavor.
•  Onion, Garlic, Celery— A tasty trio. A medium to large onion, minced garlic, and chopped celery are great ways to add flavor.
• Bell Pepper— Green or Red bell pepper will work nicely.
• Jalapeno— Provides a little bit of heat.
• All-Purpose Flour— a thickening agent
• Salt and Pepper— add seasonings to taste
• Paprika— Paprika goes great with chicken, corn, and potato chowder.
• Chicken Broth— If you don’t have chicken broth, use chicken stock. The liquid is a chicken base that adds to the creaminess of this chowder.
• Water–more liquid
• Yukon Gold or Red potatoes (not peeled) or 2 large Russet potatoes (peeled)–I prefer Gold potatoes. If you use Russet potatoes, you will need to peel them first.
• Cooked Chicken– Any cooked chicken will work nicely. A rotisserie chicken will cut down on some of the prep work. This recipe is great for using leftover chicken.
• Frozen Corn— Use a bag of frozen corn for convenience. 
• Half and Half— This makes the creamy base. Use heavy cream for richness and thickness if you don’t have half and half.
• Milk– I use whole milk.
• Cheddar Cheese–For flavor and to thicken the chicken chowder.

Step-by-Step Instructions for Making This Recipe

How to Make this Creamy Corn Chowder Recipe

1. Fry the bacon in a large pot. You may need to do this in batches to get crispy bacon.
2. Add butter to the bacon fat.
3. Then add onion, celery, bell pepper, and jalapeno. Cook until veggies are nice and soft-About 10 minutes. Stirring often.
4. Add minced garlic and cook for 1 minute.
5. Add flour and stir until completely absorbed. Add spices.
6. Add chicken broth and water.
7. Add potatoes, chicken, and corn. Bring to a boil, reduce heat and cook until potatoes are fork-tender.
8. Add half and half, milk, and cheese. Bring it back to a gentle simmer and cook for about 5 more minutes. 
9. Serve with crumbled bacon over the top.

What Is The Best Corn for Chicken Corn Chowder

For this recipe, I mostly use frozen corn for ease and convenience. During the summer, use fresh sweet corn with the milky liquid scrapped from the corn cobs. This chowder is a beautiful end of summer recipe and the easiest way to use fresh corn and garden vegetables. A delightful way to use summer corn in an easy soup recipe.

This is a great way to use any leftover ham from the holidays. Substitute the ham for the bacon.

Recipe Tips:

• Use a rotisserie chicken or leftover cooked chicken to speed up this recipe. 

• If you don’t have half and half, or heavy cream, whole milk will work fine. 

• The jalapeno is optional but adds just a touch of heat. 

• Use an immersion blender to blend about half the soup until smooth for a thicker and creamier chowder. 

• Yukon Gold or Russet potatoes are the best for this chowder. If using Russet potatoes, I like to peel them before adding them to the mix.

• Stir in cooked bacon before serving, or add it as a topping.

• If you like a lot of corn, add more.

Toppings I Recommend:

• Shredded cheddar cheese
• Bacon
• Chopped green onions

Serve with:

•  Cornbread
• Crusty Bread
• Tortilla Chips
• Saltines or Oyster Crackers

Storing Leftovers

Store leftovers in an airtight container in the refrigerator for up to 5 days. I do not recommend freezing soups containing cream as the dairy may separate, making the consistency and texture not as smooth as they should be.

To Reheat: Leftover corn chowder is excellent the next day. Pour leftovers into a microwave-safe bowl and heat in the microwave until hot. OR Place in a saucepan on the stove and heat medium-high heat until hot.

For More Soup Recipes, check out :

Slow Cooker Sausage Tortellini Soup

Crock Pot Turnip Green Soup

Vegetable Beef and Sausage Soup

Chicken and Dumplings

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