Creamy, cozy, and loaded with tender chicken, sweet corn, and hearty potatoes, Chicken Corn Chowder is comfort food in a bowl-perfect for chilly nights or anytime you’re craving something warm and filling.
Chicken corn chowder is one of those recipes I make when I want something warm and comforting. I love how the kitchen smells while it simmers-savory, cozy, and a little nostalgic. The creamy broth, tender chicken, and sweet pops of corn make every spoonful feel like comfort food done right. Every spoonful tastes homemade and comforting, perfect for slow evenings, chilly days, or anytime I need a little comfort food magic.
Please let us know if you try our Chicken Corn Chowder in the comments and ratings below!
Try some of our other favorite cozy recipes: Loaded Potato Soup, Zuppa Toscana Soup, Easy Taco Soup, or White Chicken Chili.
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Ingredients for Chicken Corn Chowder
- chicken
- bacon
- potatoes
- corn
- onion
- red pepper
- garlic
- chicken broth
- heavy cream
- milk
- flour
- dry mustard
- salt
- pepper
FAQs
Yes! Rotisserie or leftover cooked chicken works perfectly and saves time. Just add it toward the end so it stays tender.
Yes! Fresh corn adds great sweetness, frozen corn is super convenient, and canned corn works well-just be sure to drain it first.
The potatoes help naturally thicken the chowder as they cook. You can also mash some of the potatoes or add a cornstarch slurry if you want it extra thick.
Absolutely. Chicken corn chowder tastes even better the next day as the flavors develop. Just reheat gently on the stove or in the microwave.
You can, but creamy soups may change texture slightly. For best results, freeze before adding cream, then add it when reheating.
Crusty bread, biscuits, cornbread, or a simple side salad pair perfectly with this cozy soup.
Top Tips
- Use the right potatoes. Russet or Yukon Gold potatoes work best; they hold up nicely and make the soup creamy as they cook.
- Don’t rush the simmer. Let the soup gently bubble until the potatoes are perfectly tender and the flavors meld together.
- Mash for thickness: Lightly mash a few potatoes right in the pot for a creamier texture without extra cream.
- Finish with toppings: Crumbled bacon, shredded cheese, green onions, or fresh herbs make it extra comforting.
- Refrigerate: Let the soup cool completely, then transfer it to an airtight container. Store in the fridge for up to 3-4 days. Reheat gently on the stove over medium heat or in the microwave until warmed through.
- Freeze with caution: Chowder can be frozen, but the potatoes may become grainy once thawed. If you decide to freeze it anyway, do so in freezer-safe containers for up to 2 months and thaw overnight in the fridge before reheating. Adding a little extra cream or broth while reheating can help improve the texture.
How to make Chicken Corn Chowder
- In a large pot, cook bacon over medium heat until crispy. Remove with a slotted spoon and set aside. Leave about 1-2 tablespoons of bacon grease in the pot.
- Sauté onion and red pepper in the bacon drippings until soft, 4-5 minutes. Add garlic and cook 30 seconds.
- Sprinkle flour over the mixture, whisking until smooth. Gradually whisk in chicken broth.
- Add chicken, potatoes, corn, dry mustard, salt, and pepper. Bring to a gentle boil. Reduce heat and simmer for 15–20 minutes, or until potatoes are fork-tender.
- Mash a few potatoes in the pot to thicken the chowder, if you want a thicker consistency. Stir in milk and cream, along with half of the cooked bacon. Simmer 5 more minutes. Serve hot with your favorite toppings. Enjoy!
Chicken Corn Chowder
Ingredients
- 8 slices bacon, chopped
- 2-3 chicken breasts, cooked (diced or shredded)
- 1 medium onion, diced
- 1 red bell pepper, diced
- 2 garlic cloves, minced
- ¼ cup flour
- 4 cups chicken broth
- 2 cups corn (fresh, frozen, or canned)
- ½ teaspoon dry mustard powder
- salt, pepper to taste
- 3-4 potatoes, peeled and cubed into 1" pieces
- 1 cup heavy cream
- 1 cup milk
- toppings: green onions, cheese, bacon
Instructions
- In a large pot, cook bacon over medium heat until crispy. Remove with a slotted spoon and set aside. Leave about 1-2 tablespoons of bacon grease in the pot.
- Sauté onion and red pepper in the bacon drippings until soft, 4-5 minutes. Add garlic and cook 30 seconds.
- Sprinkle flour over the mixture, whisking until smooth. Gradually whisk in chicken broth.
- Add chicken, potatoes, corn, dry mustard, salt, and pepper. Bring to a gentle boil. Reduce heat and simmer for 15–20 minutes, or until potatoes are fork-tender.
- Mash a few potatoes in the pot to thicken the chowder, if you want a thicker consistency.
- Stir in milk and cream, along with half of the cooked bacon. Simmer 5 more minutes. Serve hot with your favorite toppings. Enjoy!
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