Chicken Corn Chowder

Chicken Corn Chowder is a rich and creamy soup filled with corn, chicken, bacon, and cheese. It’s easy to make and kid-friendly!

Fresh summer corn is perfect in this recipe, but to make it easier and available all year, you can use frozen corn.

It’s creamy and hearty but not overly filling, with a little sweetness to add depth to the chicken. A simple green salad is all you need to go with this corn chowder.

What you’ll love

I’ve added extra vegetables to this Chicken Corn Chowder, like celery and bell peppers, and then of course, there’s the BACON, which sends this into flavor stratosphere!

Throw in some cheese and you have a delicious soup that everyone in the family will love. You can use a rotisserie chicken if you’re pressed for time, or roast or boil some chicken breasts or whole chicken.

You can also turn this corn chowder into a make-ahead recipe by chopping the vegetables and chicken on the weekend and then cooking the soup on a weeknight. And unless you’re making soup for a party, you’ll have plenty of leftovers for another meal.

How to make chicken corn chowder

1. Cook bacon until crispy, then scoop out of pot and add peppers and onions.
2. Cook until tender then stir in flour. Add broth, bring to a boil, then reduce heat to simmer.
3. Stir in chicken, corn, chilis, cook about 20 minutes then add cream, cheese, and bacon. Simmer another 20 minutes.
4. Season to taste with salt and pepper. Serve topped with chopped scallions.

Add some Southern Cornbread and you’ll have a great meal!

Soups and stews are excellent options for any fall or winter party. You can easily feed a crowd, prepare everything ahead of time, and clean up is easy.

This Chicken Corn Chowder with bacon is a favorite because it’s so easy to make and everyone loves it. Serve this for a happy gathering with satisfied diners.

Check out this hack to easily cut fresh corn kernels off the cob.

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5 from 7 votes

Chicken Corn Chowder

Creamy and easy, this Chicken Corn Chowder will quickly become a family favorite!

Prep: 20 minutes mins

Cook: 1 hour hr

Total: 1 hour hr 20 minutes mins

Servings: 8 servings

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Ingredients 

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• ▢ 12 slices bacon, chopped into 1-inch pieces
• ▢ 4 tablespoons unsalted butter
• ▢ 1 ½ cups onion, chopped
• ▢ 1 cup celery, chopped
• ▢ 1 cup red bell pepper, chopped
• ▢ 2 cloves garlic, finely chopped
• ▢ ⅓ cup all-purpose flour
• ▢ 2 quarts unsalted chicken broth
• ▢ 6 cups cooked, chopped chicken breast
• ▢ 3 cups fresh corn kernels or two 10-ounce packages frozen corn kernels, thawed
• ▢ 1 can unsalted creamed corn
• ▢ 2 cans chopped green chilis, drained
• ▢ 1 cup heavy cream
• ▢ ¼ teaspoon cayenne pepper
• ▢ 1 ½ cups grated Vermont sharp white Cheddar cheese
• ▢ 6 scallions, chopped

Instructions 

• Cook bacon in a large Dutch oven until crispy. Remove to paper towel lined plate.
• Add butter to pot and melt on medium-high.
• Add onion, pepper, celery, and garlic. Cook until tender.
• Stir in flour.
• Cook and stir one minute.
• Add broth and bring to boil and boil for about 1 minute.
• Reduce heat to simmer and stir in chicken, corn, chilis, and cayenne pepper.
• Simmer for about 20 minutes then stir in cream and cheese and bacon. Simmer for 15-20 minutes.
• Season to taste with salt and pepper. Serve topped with chopped scallions.

Nutrition

Serving: 8servings, Calories: 559kcal, Carbohydrates: 11g, Protein: 36g, Saturated Fat: 20g, Cholesterol: 171mg, Sodium: 1374mg, Fiber: 1g, Sugar: 2g

Course: Soups

Cuisine: American

Calories: 559

Keyword: chicken corn chowder, corn chowder

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Update Notes: Chicken Corn Chowder was originally published January 16, 2014, and on June 7, 2020, was updated with one or more of the following: step-by-step photos, video, updated recipe, new tips.