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Chicken Corn Chowder

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This creamy chicken corn chowder is packed full of chicken, sweet corn and lots of crispy bacon. Perfect for cool fall days and cold winter nights. Plus it’s ready in under an hour! 

It’s FINALLY starting to feel a bit cooler around here. There is nothing really great about still running your AC in October. It’s gross. I want lower electric bills and open windows. I think my desire to make this soup brought in some cool weather.

Ok, not really. I don’t believe in stuff like that BUT I still like to think it’s true. PLUS can we talk about how delicious that soup looks? I don’t care if it’s 100 degrees outside I would crave this soup. 

I originally posted this soup in 2011 and it came from my friend Heather’s blog. My pictures this time around have improved but this soup was just as freaking delicious as it was 2011. I changed the recipe a tiny bit – added garlic, added more vegetables and added more stock. BUT don’t take that to mean that this soup wasn’t perfect before.

I just really love garlic and pretty much want to add it to EVERYTHING.

Now, I know you all love bacon and this chowder does not disappoint on the bacon front. Instead of throwing it back into the soup at the end I just scattered it on top. That way the bacon stays super crispy.

I mean, who doesn’t want crispy bacon?

Everyone. Everyone wants crispy bacon. Also, don’t skimp on those green onions on the top. They add a nice burst of freshness. Minced cilantro would also be a great addition!

Looking for even more delicious soup recipes? Try my Andouille Corn Chowder, New England Clam Chowder, Chicken and Chard Tortilla Soup, Butternut Squash Minestrone Soup, or my Roasted Cauliflower Fennel Leek Soup

Chicken Corn Chowder

Super thick and creamy chicken corn chowder. This soup is packed full of chicken, sweet corn and lots of crispy bacon. Your whole family will love this!

Yield: 4-6 servings

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes


  • 1/2 pound bacon, cut into 1/2 inch strips
  • 1-1/2 pound chicken breast, 1-inch dice
  • 3/4 cup onion, small dice
  • 1/2 cup celery, small dice
  • 1/2 cup red bell pepper, small dice
  • 16 ounces small red potatoes, 1/2 inch dice
  • 3 cloves garlic, minced
  • 4 fresh thyme sprigs, leaves removed
  • 2 tablespoons flour
  • 32 ounces chicken stock (plus a little more, as needed)
  • 2 pounds frozen corn
  • 3 cups half and half
  • 1 tablespoon freshly ground black pepper
  • Kosher salt, as needed
  • Sliced green onions, for topping

Source: Girlichef


Set a large dutch oven or soup pot over medium-high heat. Add bacon and cook until it has rendered its fat and is crispy.

Remove bacon and strain onto a paper towel-lined plate, set aside.

Leave the bacon grease in the pot and add chicken to pot. Cook until no longer pink.

Add in the onions, celery, red bell peppers, and potatoes and saute for about 5 minutes.

Add in the garlic and saute for 30 seconds.

Add in the thyme leaves and flour. Stir to coat all the vegetables in flour.

Stir in a little chicken stock, stir to help incorporate the flour and slowly stir in the rest of the stock. Stir to combine.

Add the corn and half and half, stir to combine and let simmer for about 20 minutes or until warmed and slightly thickened. (This soup is not super thick!)

Stir in the black pepper, taste and add kosher salt as needed.

To serve, ladle the soup into bowls and top with some of the crispy bacon and sliced green onions.