Chicken Corn Chowder Recipe

This Chicken Corn Chowder is thick, creamy, hearty, and packed with tender chicken, sweet corn, potatoes, and smoky bacon.

It's the kind of comforting soup that's perfect once the weather starts cooling down. Even better, you can use leftover or rotisserie chicken to get dinner on the table without spending hours in the kitchen.

Serve it with warm biscuits, crusty bread, or a simple salad for an easy fall dinner.

Why You'll Love This Chicken Corn Chowder

This recipe is:

Thick and creamy

Loaded with chicken and vegetables

Easy to make in one pot

Perfect for leftover or rotisserie chicken

Ready in about 40 minutes

Great for fall and winter meal prep

Ingredients

For the Chowder

6 slices bacon, chopped

1 tablespoon butter

1 small yellow onion, diced

2 celery stalks, diced

2 cloves garlic, minced

¼ cup all-purpose flour

4 cups chicken broth

3 cups Yukon Gold or russet potatoes, peeled and diced

3 cups corn kernels, fresh, frozen, or canned

3 cups cooked shredded chicken

1 teaspoon dried thyme

½ teaspoon smoked paprika

½ teaspoon garlic powder

½ teaspoon black pepper

Salt, to taste

1 cup heavy cream

½ cup whole milk

1 cup shredded cheddar cheese, optional

2 tablespoons chopped green onions or parsley, for garnish

How to Make Chicken Corn Chowder

Step 1: Cook the Bacon

Add the chopped bacon to a large Dutch oven or soup pot.

Cook over medium heat until browned and crispy.

Remove the bacon with a slotted spoon and place it on a paper towel-lined plate. Leave about 1 tablespoon of bacon drippings in the pot.

Step 2: Sauté the Vegetables

Add the butter, onion, and celery.

Cook for about 4–5 minutes, stirring occasionally, until the vegetables begin to soften.

Add the garlic and cook for another 30 seconds.

Step 3: Make the Chowder Base

Sprinkle the flour over the vegetables and stir continuously for about 1 minute.

Slowly pour in the chicken broth while stirring to prevent lumps.

Step 4: Add the Potatoes and Corn

Add the diced potatoes, corn, thyme, smoked paprika, garlic powder, black pepper, and a little salt.

Bring the soup to a gentle boil.

Reduce the heat and simmer uncovered for approximately 12–15 minutes, or until the potatoes are fork-tender.

Step 5: Add the Chicken

Stir in the cooked shredded chicken.

Allow the chowder to simmer for another 5 minutes so the chicken heats through and absorbs some of the flavor.

Step 6: Make It Creamy

Reduce the heat to low.

Stir in the heavy cream and milk.

If you're using cheddar cheese, gradually stir it in until melted.

Don't allow the chowder to rapidly boil after adding the dairy.

Step 7: Serve

Taste and adjust the salt and pepper.

Spoon the hot chowder into bowls and top with crispy bacon, green onions or parsley, extra corn, and shredded cheddar if desired.

Serve warm.

Slow Cooker Chicken Corn Chowder

You can adapt this recipe for the Crock Pot.

Add the onion, celery, garlic, potatoes, corn, chicken broth, thyme, paprika, garlic powder, salt, and pepper to the slow cooker.

Cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are tender.

Add cooked shredded chicken during the final 30 minutes.

Stir in the cream and milk toward the end.

For a thicker slow-cooker chowder, mash some of the potatoes before adding the cream.

What to Serve With Chicken Corn Chowder

This soup is filling enough to be a meal by itself, but it's especially good with:

Buttermilk biscuits

Cornbread

Garlic bread

Crusty sourdough

Dinner rolls

Grilled cheese

Side salad

Roasted vegetables

How to Make Chicken Corn Chowder Thick

A good chowder should be noticeably thicker than regular chicken soup.

The flour in this recipe creates the creamy base, while the potatoes naturally release starch as they cook.

For an even thicker chowder, remove about 1–2 cups of the soup before adding the chicken and cream. Blend it until smooth, then stir it back into the pot.

You can also simply mash several of the cooked potatoes directly against the side of the pot.

Can I Use Rotisserie Chicken?

Absolutely.

Rotisserie chicken is one of the easiest shortcuts for chicken corn chowder. Remove the skin and shred or chop approximately 3 cups of meat.

Leftover baked, roasted, or grilled chicken also works.

Fresh, Frozen or Canned Corn?

All three work.

Fresh corn: Excellent during corn season and provides great texture.

Frozen corn: Probably the easiest option because there's no prep required.

Canned corn: Drain it thoroughly before adding it to the soup.

You can also use a combination of regular corn and creamed corn if you prefer an even stronger corn flavor.

Chicken Corn Chowder With Bacon

Bacon isn't absolutely necessary, but it adds a smoky, salty flavor that works especially well with sweet corn and creamy potatoes.

Cooking the vegetables in a small amount of the bacon drippings also builds flavor into the chowder from the beginning.

If you don't eat bacon, simply omit it and sauté the vegetables in 2 tablespoons of butter instead.

How to Store Chicken Corn Chowder

Allow leftover chowder to cool before transferring it to an airtight container.

Store it in the refrigerator for up to 3–4 days.

Reheat slowly on the stovetop over medium-low heat, stirring occasionally. Add a splash of chicken broth or milk if the chowder becomes too thick.

Can You Freeze Chicken Corn Chowder?

You can, although creamy soups containing potatoes and dairy can change texture after freezing and thawing.

For better results, freeze the chowder before adding the cream and milk. Thaw it in the refrigerator, reheat it, and then add the dairy.

Frequently Asked Questions

What's the difference between chicken corn soup and chicken corn chowder?

Chicken corn soup usually has a thinner broth. Chicken corn chowder is thicker and creamier and commonly contains potatoes, milk, or cream.

Can I make chicken corn chowder without heavy cream?

Yes. You can substitute half-and-half or use additional whole milk. The finished chowder will be slightly less rich.

What potatoes are best for corn chowder?

Yukon Gold potatoes hold their shape well while still contributing creaminess. Russet potatoes release more starch and can create an even thicker chowder.

Can I make chicken corn chowder spicy?

Yes. Add diced jalapeño, cayenne pepper, red pepper flakes, or a splash of hot sauce.

How long does chicken corn chowder last?

Stored properly in the refrigerator, it should be eaten within 3–4 days.

Nutrition

Approximate nutrition per serving:

Calories: 480
Protein: 30g
Carbohydrates: 39g
Fat: 24g
Fiber: 4g

Nutrition will vary depending on the chicken, bacon, dairy, cheese, and portion size used.