This chicken corn chowder is warm, creamy, and full of flavor. It combines tender chicken, sweet corn, and soft potatoes in a smooth, seasoned broth. It’s simple to make and perfect for lunch or dinner any time of year.
Why We Love This Chicken Corn Chowder Recipe
You’ll love how this chowder brings together simple, wholesome ingredients into one rich, creamy, and flavorful bowl. The combination of juicy chicken, sweet corn, and tender potatoes makes every bite hearty and satisfying. And then there’s the smoky edge from paprika and the subtle heat from jalapeno that lifts the entire dish.
Another reason this recipe is a favorite? It’s incredibly adaptable. Whether you want to use fresh corn off the cob in summer or frozen kernels in winter, this chowder fits your needs. Plus, it’s easy to make a large batch for the family or store leftovers for a quick lunch later in the week. One spoonful, and you’ll be hooked.
Ingredients about Chicken Corn Chowder
This dish relies on a mix of pantry staples and fresh ingredients, creating a chowder that’s both comforting and bold. Each component plays a role in building the deep layers of flavor.
- 6 strips uncooked bacon, cut into pieces
- 3 tablespoons unsalted butter
- 1 medium yellow onion, diced (about 1 cup / 140g)
- 1 red bell pepper, diced (about 1 cup / 140g)
- 1 tablespoon diced jalapeno, seeds and ribs removed
- 1 1/2 tablespoons minced garlic
- 1/4 cup all-purpose flour (30g)
- 1 teaspoon salt (plus more to taste)
- 3/4 teaspoon black pepper
- 3/4 teaspoon smoked paprika
- 1/2 teaspoon dry ground mustard
- 4 cups chicken broth (946 ml)
- 1 cup water or more chicken broth (236 ml)
- 1 cup whole milk (236 ml)
- 1 cup heavy cream (236 ml)
- 1 lb gold potatoes, diced into 1-inch cubes
- 1 lb boneless, skinless chicken breast or thighs (raw)
- 2 1/2 cups sweet corn (fresh, frozen, or canned, 275g)
How to Make Chicken Corn Chowder Directions
Start by cooking the bacon. Place the pieces in a large pot or Dutch oven and cook over medium heat until they turn crispy. Remove the bacon to a paper towel-lined plate and set it aside. You’ll want to keep about 2 tablespoons of the rendered fat in the pot for added flavor.
Add the butter to the pot with the bacon fat and let it melt. Once melted, toss in the diced onion, red bell pepper, and jalapeno. Stir occasionally and cook until the vegetables have softened, about 5 minutes. Next, add the garlic and cook for another 30 seconds until the aroma releases.
Now, sprinkle the flour over the vegetables and mix thoroughly so that it absorbs into the fat and veggies. Let this cook for about 30 seconds longer to lightly toast the flour. Then stir in your seasonings: salt, black pepper, smoked paprika, and dry mustard. These spices bring depth and warmth to the chowder.
Slowly pour in the chicken broth while whisking to ensure a smooth consistency. Add the water, milk, and cream. Now, it’s time to toss in your diced potatoes, raw chicken, and sweet corn. Bring everything to a gentle boil, then reduce the heat and simmer until the chicken is fully cooked and the potatoes are tender.
Once the chicken is cooked through, remove it from the pot and shred or dice it into small pieces. Set the chicken aside and keep it warm. If you have an immersion blender, use it now to puree about half the soup directly in the pot. This gives the chowder a creamy texture while still leaving plenty of chunks for body and bite.
Return the shredded chicken to the pot and stir. Add your reserved bacon either directly into the chowder or save it for sprinkling on top right before serving. Always taste the soup and adjust the salt and pepper to your liking. If it tastes bland, it probably just needs a pinch more salt.
How to Serve Chicken Corn Chowder
You can serve your chicken corn chowder in deep bowls, piping hot and loaded with toppings. It pairs wonderfully with a crusty bread roll or a slice of garlic toast. A side salad with a tangy vinaigrette also complements the creamy chowder nicely.
As for toppings, the options are endless. Corn chips or crackers add crunch, green onions offer a fresh pop, and shredded cheddar cheese delivers melty richness. Want a bit more heat? Add extra diced jalapeno or a dash of hot sauce. This dish is so flexible that you can tailor each bowl to your preference.
Expert Tips: Chicken Corn Chowder
- If you’re skipping the bacon, use a bit more butter (around 5 tablespoons total) to replace the fat. It won’t have the smoky depth, but it will still be creamy and flavorful.
- Using fresh corn gives the chowder a sweet and crisp touch, especially in summer. But frozen or canned works just as well, so use what you have.
- Don’t rush the cooking time. Letting the potatoes simmer gently ensures a smooth, tender texture without falling apart.
- Pureeing only part of the soup allows you to keep the rustic, chunky feel while still getting a velvety base. You can adjust how much you blend depending on how creamy you want it.
- Always taste and season at the end. Soups often need that last bit of salt to fully bring out the flavor.
How to Store Chicken Corn Chowder
Once your chowder has cooled, store it in an airtight container in the refrigerator. It will stay fresh for up to 5 days. This makes it great for meal prep or leftovers.
Avoid freezing this soup, as the cream content can separate during thawing. This may lead to a grainy texture when reheated. If you do decide to freeze it, be aware that the consistency might not be the same as when fresh.
Variation of Chicken Corn Chowder
You can customize this chowder to suit your preferences or dietary needs. Here are a few easy variations:
- Dairy-Free: Swap the milk and cream for unsweetened oat milk or coconut milk. Use olive oil instead of butter.
- Vegetarian: Skip the chicken and bacon. Use vegetable broth, and add extra vegetables like carrots, zucchini, or mushrooms.
- Spicy: Add more jalapenos, red pepper flakes, or a splash of hot sauce.
- Smoky: Use smoked chicken or add a dash of liquid smoke to the pot.
- Herby: Stir in fresh thyme, rosemary, or parsley at the end for an herbal boost.
No matter which route you take, you’ll end up with a comforting and delicious bowl.
FAQ about Chicken Corn Chowder
Can I make chicken corn chowder ahead of time? Yes, this chowder tastes even better the next day. Make it a day in advance and reheat gently on the stove.
Is chicken corn chowder gluten-free? Not in its basic form due to the flour. But you can substitute the flour with cornstarch or a gluten-free blend to thicken the soup.
What kind of chicken works best? Boneless, skinless chicken breast or thighs are ideal. You can also use precooked shredded chicken if you’re short on time.
Do I need an immersion blender? No, but it helps. If you don’t have one, you can use a regular blender in batches or a potato masher to break down the soup.
What can I serve with this chowder? Try crusty bread, cornbread, crackers, or a crisp green salad. Even a grilled cheese sandwich would be perfect!
Why does my chowder taste bland? It probably needs more salt. Always taste and adjust your seasoning at the end to enhance all the flavors.
Chicken Corn Chowder
Ingredients
- 6 strips uncooked bacon (cut into pieces)
- 3 tablespoons unsalted butter
- 1 medium yellow onion (diced, about 1 cup / 140g)
- 1 large red bell pepper (diced, about 1 cup / 140g)
- 1 tablespoon diced jalapeno (seeds and ribs removed)
- 1.5 tablespoons minced garlic
- 1/4 cup all-purpose flour (30g)
- 1 teaspoon salt (plus more to taste)
- 3/4 teaspoon black pepper
- 3/4 teaspoon smoked paprika
- 1/2 teaspoon dry ground mustard
- 4 cups chicken broth (946 ml)
- 1 cup water (or more chicken broth, 236 ml)
- 1 cup whole milk (236 ml)
- 1 cup heavy cream (236 ml)
- 1 pound gold potatoes (diced into 1-inch cubes)
- 1 pound boneless, skinless chicken breast or thighs (raw)
- 2.5 cups sweet corn (fresh, frozen, or canned, 275g)
Instructions
- In a large pot or Dutch oven, cook bacon over medium heat until crispy. Remove bacon and set aside, keeping about 2 tablespoons of rendered fat in the pot.
- Add butter to the pot with the bacon fat and melt. Then add onion, red bell pepper, and jalapeno. Cook until softened, about 5 minutes. Add garlic and cook for another 30 seconds until fragrant.
- Sprinkle flour over the vegetables and mix well. Cook for another 30 seconds to lightly toast the flour. Stir in salt, black pepper, smoked paprika, and dry mustard.
- Slowly pour in chicken broth while whisking. Then add water, milk, and cream. Add diced potatoes, raw chicken, and sweet corn. Bring to a gentle boil, then reduce heat and simmer until chicken is cooked and potatoes are tender.
- Remove chicken from the pot, shred or dice it, and keep warm. Use an immersion blender to puree about half the soup for a creamy texture, if desired.
- Return shredded chicken to the pot and stir in reserved bacon. Adjust seasoning with salt and pepper to taste.
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