There’s something undeniably comforting about a steaming bowl of chowder, especially when it’s packed with tender chicken, sweet corn, and hearty potatoes. This Chicken and Corn Chowder is the kind of meal that feels like a warm and familiar; rich, creamy, and deeply satisfying without being overly complicated. It’s perfect for cozy evenings, casual family dinners, or anytime you’re craving something filling and flavorful.
What makes this chowder truly special is the balance of flavors and textures. Bacon adds a smoky, savory base, while onions, celery, and bell pepper build layers of classic comfort. Sweet corn brings a pop of freshness, and russet potatoes help thicken the soup naturally, making every spoonful hearty and satisfying.
This recipe is also wonderfully practical. Using cooked shredded chicken keeps prep time short, making it an excellent option for busy weeknights or when you want to transform leftovers into something special. In just about 30 minutes, you’ll have a one-pot meal that tastes like it’s been simmering all day.
The creamy broth is seasoned simply with thyme and smoked paprika, allowing the ingredients to shine while adding warmth and depth. A splash of heavy cream ties everything together, creating a silky texture that’s rich without being overwhelming. It’s comfort food done right; classic, familiar, and deeply nourishing.
Whether you’re serving this chowder with a sandwich, cornbread, or enjoying it on its own, it’s a dish that brings people back for seconds. Finished with crispy bacon and fresh green onions, this Chicken and Corn Chowder is cozy, crowd-pleasing, and sure to become a favorite in your soup rotation.
Chicken and Corn Chowder
Course: Main Course
Cuisine: American
Servings
6 servings
Prep time
10 minutes
Cooking time
30 minutes
Calories
483 kcal
This creamy chicken and corn chowder is the definition of comfort food! It’s savory, sweet, and full of so much goodness.
Ingredients
- 6 slices bacon, chopped
- 1 large yellow onion, diced
- 2 celery stalks, chopped
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 1⁄4 cup all-purpose flour (arrow root powder or a gluten free flour blend can be substituted)
- 6 cups low-sodium chicken broth
- 3 medium Russet potatoes, peeled and diced
- 3 cups corn kernels (fresh or frozen)
- 3 cups cooked shredded chicken (canned chicken works too!)
- 1 cup heavy cream (use coconut cream for a dairy free option)
- 1 teaspoon dried thyme
- 1⁄2 teaspoon smoked paprika
- Salt and black pepper to taste
- Chopped green onions for garnish
Instructions
- In a large pot, cook the chopped bacon over medium heat until crispy. Use a slotted spoon to transfer the bacon to a plate, leaving the drippings in the pot.
- Add the onion, celery, and red bell pepper to the pot with the bacon drippings. Sauté for about 5 minutes or until the vegetables soften.
- Stir in the minced garlic and cook for 30 seconds, just until fragrant.
- Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
- Gradually pour in the chicken broth, stirring constantly to avoid lumps.
- Add the diced potatoes, thyme, and smoked paprika. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 10-15 minutes or until the potatoes are tender.
- Stir in the corn kernels, shredded chicken, and heavy cream. Let the chowder simmer for another 5 minutes until heated through.
- Mix half of the reserved bacon bits into the soup. Season with salt and pepper to taste.
- Ladle the chowder into bowls and garnish with the remaining crispy bacon bits and chopped green onions. Serve with crusty bread or cornbread for a hearty meal. Enjoy!
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