Chicken Corn Chowder

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Imagine a bowl of creamy, hearty chicken corn chowder packed with smoky bacon, sweet corn, and tender chicken—the ultimate comfort food! In this recipe, you’ll learn how to cook a foolproof version of this classic chowder. Perfect for chill evenings or family dinners, this dish is easy to make and packed with flavor. Let’s dive in!

Why You’ll Love This Recipe

• Flavor explosion: Smoky bacon, sweet corn, and creamy potatoes blend together beautifully.
• Quick prep: Easy-to-follow instructions make this recipe doable even on a busy weeknight.
• Family-friendly: Loved by kids and adults alike—this chowder will be a crowd-pleaser every time.
• Versatile: Great for meal prep, leftovers, and customization to suit dietary needs.

Ingredients

Main Ingredients:

• 6 strips uncooked bacon (cut into pieces)
• 3 Tablespoons unsalted butter
• 1 medium yellow onion (diced (about 1 cup))
• 1 red pepper (diced (about 1 cup))
• 1 Tablespoon diced jalapeno (seeds and ribs removed)
• 1 ½ Tablespoons minced garlic
• ¼ cup all-purpose flour
• 1 teaspoon table salt (plus more as needed/to taste)
• ¾ teaspoon ground black pepper
• ¾ teaspoon smoked paprika
• ½ teaspoon dry ground mustard
• 4 cups chicken broth
• 1 cup water (or use another cup (236 ml) of chicken broth)
• 1 cup whole milk
• 1 cup heavy cream
• 1 lb Gold potatoes diced into 1” cubes (you do not need to peel, but do remove any shoots)
• 1 lb boneless skinless chicken breast or mix of breast and thighs (raw)
• 2 ½ cups sweet corn (fresh, frozen, or canned (if frozen no need to thaw, if canned drain before using))

Ingredient Notes & Substitutions

• Bacon: Opt for thick-cut bacon for extra texture and flavor.
• Corn: Substitute fresh corn with frozen or canned when out of season.
• Heavy cream: For lighter options, replace with whole milk or half-and-half.
• Spices: Smoked paprika adds depth, but regular paprika can work in a pinch.

How to Make Chicken Corn Chowder

Step-by-Step Instructions:

1. Place bacon pieces in a large pot or Dutch oven. Turn heat to medium and cook until bacon is crisp. Remove to a paper towel-lined plate and set aside.
2. Drain all but approximately 2 Tablespoons of bacon grease. Use a ladle to easily remove excess grease and dispose of it safely.
3. Add butter to the pot with remaining bacon grease and cook until butter is melted.
4. Add diced onion, red pepper, and jalapeno. Cook for about 5 minutes, stirring occasionally, until softened.
5. Stir in minced garlic and cook until fragrant, about 30 seconds.
6. Sprinkle flour over vegetables and stir until it’s fully absorbed. Toast lightly for 30 seconds.
7. Add table salt, ground black pepper, smoked paprika, and dry mustard. Stir to combine.
8. Slowly whisk in chicken broth until smooth.
9. Add water, milk, heavy cream, potatoes, raw chicken breast, and sweet corn. Stir well and bring the mixture to a boil.
10. Cook until the potatoes are tender and the chicken is fully cooked through, approximately 20–25 minutes.
11. Remove the chicken, shred or dice into small pieces, and return to the pot.
12. Use an immersion blender to puree about half of the soup for a creamy texture. Leave some chunks intact for heartiness.
13. Stir in the reserved bacon or save it as a crispy topping. Adjust seasoning with additional salt and pepper, to taste. Serve warm with your favorite toppings!

Pro Tips & Troubleshooting

Pro Tips

• Use smoked paprika for extra depth of flavor.
• If you want a thicker texture, mash some of the cooked potatoes before blending.
• Don’t skip toasting the flour; it enhances the flavor base of the chowder.
• For extra chicken flavor, use bone-in chicken and remove the bones before serving.
• If you’d like to explore similar recipes, check out our chicken soup ideas.

Common Mistakes to Avoid

• Overcooking potatoes: This can lead to a mushy texture. Make sure to monitor their cooking time closely.
• Skipping salt adjustment: Always taste the soup before serving and adjust the seasoning as needed.

Serving & Storage

Serving Suggestions

• Pair your chicken corn chowder with crusty bread or buttery biscuits for the perfect dipping companion.
• Top with chopped green onions, shredded cheddar cheese, or a touch of jalapeno for added flavor.
• Serve alongside a green salad for a wholesome, balanced meal.

Storage Instructions:

Store any leftovers in an airtight container in the refrigerator for up to 3–4 days.

Freezing and Reheating:

• To freeze, let the chowder cool completely, then portion it into freezer-safe containers. Freeze for up to 2–3 months.
• When ready to eat, reheat the frozen portions on the stovetop over low heat, stirring occasionally until thoroughly warmed.

FAQ

Can I freeze this chowder?

Absolutely! Let the chowder cool completely, then portion it into freezer-safe containers. Reheat over low heat on the stovetop for best results.

How do I store leftovers?

Store in the fridge using an airtight container for up to 3–4 days.

Can I make this dairy-free?

Yes, replace the heavy cream and milk with unsweetened almond milk or coconut milk. Use dairy-free margarine instead of butter.

What toppings work best?

Popular toppings include shredded cheese, scallions, jalapenos, tortilla chips, and crispy bacon.

Can I use rotisserie chicken?

Yes, although cooking raw chicken in the soup enhances the flavor. Pre-cooked chicken works great for saving time.

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