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!
Looking for a cozy, comforting, nourishing bowl of chowder that’s made in just an hour?
This chicken corn chowder is full of sweet corn, earthy garlic, and hearty potatoes, and is protein-packed with both chicken and crispy bacon.
And since it’s made in only an hour and in one pot, dinner will be ready in a snap, with minimal cleanup!
Whether it’s a cool fall night or a chilly winter day, you’ll love getting warm and cozy with a bowl of this chicken corn chowder.
Table of Contents
Ingredients for chicken corn chowder
- Bacon – Bacon is used for two purposes here: the first being rendering its fat, to use to sauté our vegetables, and the second for the smoky, salty, crispy pieces studded throughout our chowder.
- Chicken breast – Boneless, skinless chicken breast will give us tons of protein without adding tons of fat.
- Vegetables – Onion, celery, and red bell pepper finely diced will give our chowder a hearty texture and delicious flavors.
- Garlic – A classic addition that will add earthiness to the chowder.
- Thyme – Fresh is best! Thyme is lemony and herbaceous.
- Frozen corn – Frozen veggies are picked at the peak of freshness and are perfect to use in soups and chowders.
- Flour – The flour will be used to thicken the chowder slightly.
- Chicken stock – Feel free to use homemade or your favorite store-bought variety.
- Half and half – This will add richness and creaminess to our chowder.
Saving time
If you’re in a hurry, no worry!
Using pre-made rotisserie chickens at your local grocery store is a great way to save time.
Just be sure to remove the chicken skin first, dice up the cooked chicken and add it to the chowder.
Freezing chowder
Did you know you can freeze chowder? Yep! So now you can have homemade chowder ready when you are.
After you’re done cooking the chowder, let it cool to room temperature and store it in an airtight, freezer-safe container.
It can stay in the freezer for 3-4 months!
When you want to reheat it, simply place it in the refrigerator the night before so it can thaw slightly, and pour it into a pan on the stove set to medium heat.
Don’t worry if the chowder appears to be separating, that’s normal! Just stir it gently while it heats up, and serve when hot and bubbly.
Other veggies
Now, I’ve used onion, celery, and bell pepper here, but feel free to add in your favorites!
Zucchini, carrots, and fennel would also be delicious additions to this chicken corn chowder.
Storage and leftovers
Leftovers of this chowder can be stored in an airtight container in the refrigerator for up to 3 days.
Lastly, tp reheat, simply place chowder in a microwave-safe bowl covered loosely with a damp paper towel, and heat for 2-3 minutes or until heated thoroughly.
More soup recipes
- Love using your Instant Pot? Try my Instant Pot Stuffed Pepper Soup.
- Craving something spicy? Try my Andouille Corn Chowder.
- Want more chicken? Try my Chicken and Chard Tortilla Soup.
- Like the classics? Try my New England Clam Chowder.
Chicken Corn Chowder
Ingredients
- 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
Instructions
- 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 it onto a paper towel-lined plate, and set aside.
- Leave the bacon grease in the pot and add chicken to the 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.