Chicken corn chowder is an easy way to serve the fam a bowl full of love tempered with the sweet nuances of corn and savory seasoned chicken. It’s one of those deeply satisfying chicken soup recipes full of nutrient-dense veggies that add a ton of flavor to the subtly sweet creamy corn base.
If you love the way chicken noodle soup and chicken tortellini soup warm your inside to out in the cold weather months, then you’re gonna’ love this recipe. It’s a hearty stick-to-your-ribs type of soup with layers of rich yummy flavor and slightly sweet undertones. Try my chicken gnocchi soup next!
Let’s make this!
What I Love About This Recipe
This massively convenient chowder comes together quickly using a few wholesome kitchen staples.
- Nutrient-dense veggies
- Hardy creamy base
- Savory flavor with subtlety sweet undertones
- One-pot meal made using convenient kitchen staples
How To Make Chicken Corn Chowder Recipe
Cook the bacon in a large pot, stirring often, until crispy. Remove to a paper towel-lined plate; set aside. Remove and discard (or save for another recipe) all but 1/4 cup of pan drippings.
Add butter to the pot and melt over medium-low heat. Saute onion, carrot, celery, and garlic until soft, about 6-8 minutes. Sprinkle flour over vegetables and continue to cook, whisking constantly for about 4-5 minutes or until flour is lightly toasted and fragrant.
Remove pot from heat and slowly whisk in broth, scraping the bottom of the pot to loosen all brown bits on the bottom of the pan, until smooth.
Return pot to heat, add Better Than Bouillon, thyme, bay leaf, salt, black pepper, potatoes, whole kernel corn, cream-style corn, bring to a boil, then immediately reduce heat and simmer, uncovered until potatoes are fork-tender about 20 minutes. Stir in chicken cubes, and heavy cream and simmer until chicken is heated through about 10 minutes.
****See Full Instructions Below
Chicken And Corn Chowder Recipe + Ingredient Notes
Sautéing – Sauté your veggies in the bacon grease. It helps to bring out their deeper more mellow flavors.
Toasting – Toast your roux (after whisking in the flour) for just a minute or so before adding your liquid. It’ll help cook-off that floury taste you don’t want in your chowder.
Bacon – Frying up a few slices of chopped bacon gives you drippings to sauté your veggies in and it’s a fantastic start to your fond. I typically just reserve the fried bacon bits for garnish.
Chicken – In the interest of convenience and flavor, I opt for rotisserie chicken in this recipe. Then all you need to do is shred it or pull it off the bone and chop it up. You’ll need about 3 cups of meat so use white meat, dark meat, or a combination of both!
Flour – A little bit of all-purpose flour helps thicken up your soup to a creamy dreamy consistency.
Corn – A combination of cream-style corn and whole kernel corn gives this its sweet nuances and incredible texture.
Chicken Broth – Using chicken broth instead of water adds a more complex flavor profile and ensures your chowder isn’t too thin. I use low sodium chicken broth to ensure the finished product isn’t too salty. You can always adjust the seasoning later.
Better Than Bouillon – Better Than Bouillon is a concentrated flavor paste made of multiple ingredients. It’s easier to measure and offers so much more flavor than those dry salty cubes. For this recipe, I use the chicken flavor (they have several flavors to choose from).
Seasonings – I season this with a blend of salt, pepper, bay leaf, and thyme. There’re already some tasty seasonings on the rotisserie chicken, so I just use dried thyme.
Tools to Make:
This chowder is a delicious one-pot wonder that comes together without making a huge mess. The best part is that you really only need a large soup pot to pull it off!
Storing + Freezing + Make-Ahead
- How Long Can You Keep This In The Fridge? When stored properly, this will stay fresh and yummy for up to 4 days in the fridge. You’ll want to ensure that it’s in a sealed container with a secure lid. For best results, observe the FDA recommended 2-hour serving rule and let your chowder cool completely before preparing it for storage.
- Can You Freeze This? Since this recipe uses heavy cream, it’s not advisable to freeze the leftover soup. You can freeze this as a make-ahead option if you leave out the cream. Just add the cream when you are ready to reheat this.
- Make-Ahead Tips: This comes together fast and the bacon drippings are used to make the fond, so there’s only so much prep you can do. BUT it does help to have all the veggies chopped ahead of time.
This creamy chicken chowder is hearty enough to be a satiating supper or even a ready-made lunch (if you have leftovers). Plus, the nutrient-dense veggies make it a well-balanced meal with layers of flavor.
I like to serve mine with buttery crescent rolls, a chunk of beer bread, Bisquick biscuits, or Southern cornbread to sop up what’s left (otherwise the fam gets soup in their hair when they lick the bowl). Just kidding – kinda’.
More Chicken Soup Recipes
- Chicken And Rice Soup
- Instant Pot Chicken Noodle Soup
- Mexican Chicken Soup
- Lemon Chicken Soup
- Cream Of Chicken Soup
- Chicken Vegetable Soup
- Chicken Potato Soup
Chicken Corn Chowder
- 8 slices bacon, chopped
- 1/4 cup unsalted butter
- 1 cup onion, chopped
- 1 medium carrot, diced
- 1 stalk celery, diced
- 4 cloves garlic, minced
- 1/2 cup all-purpose flour
- 4 cups low sodium chicken broth
- 1 heaping tablespoon chicken flavored Better Than Bouillon
- 1/4 teaspoon dried thyme leaves
- 1 bay leaf
- 1/8 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large russet potatoes, diced into 1/2 inch cubes
- 1 (15-ounce) can whole kernel corn, drained
- 1 (14-3/4 ounce) can cream-style corn
- 1/2 cup heavy cream
- 3 cups rotisserie chicken, shredded into bite-sized pieces
- 1/2 cup green onions, thinly sliced
- Cook the bacon in a large pot, stirring often, until crispy. Remove to a paper towel-lined plate; set aside. Remove and discard (or save for another recipe) all but 1/4 cup of pan drippings.
- Add butter to the pot and melt over medium-low heat. Saute onion, carrot, celery, and garlic until soft, about 6-8 minutes. Sprinkle flour over vegetables and continue to cook, whisking constantly for about 4-5 minutes or until flour is lightly toasted and fragrant.
- Remove pot from heat and slowly whisk in broth, scraping the bottom of the pot to loosen all brown bits on the bottom of the pan, until smooth.
- Return pot to heat, add Better Than Bouillon, thyme, bay leaf, salt, black pepper, potatoes, whole kernel corn, cream-style corn, bring to a boil, then immediately reduce heat and simmer, uncovered until potatoes are fork-tender about 20 minutes. Stir in chicken cubes, and heavy cream and simmer until chicken is heated through about 10 minutes.
- Adjust seasoning and ladle into individual bowl and top with green onions and cooked bacon. Serve.
This is my childhood favorite! My mother used to make this for me.
JOHN JOSEPH RYAN says
Excellent recipe. Mine turned out a wee bit too salty as i didnt use the low sodium
chick broth as the recipe calls for (didn’t have any on hand) left the potatoes in the
al dente stage which added a bit of structure and partner claimed it was the best she
had ever had. (But she was complimenting me so i would continue to do the cooking ) Plenty of left over in the fridge for this evenings dinner.
Thanks, John! So stoked to hear you like it! 😀
3 bowls please!
3 bowls coming up!
Barbra Z says
My family loves this! I threw it together on whim bc I had cooked chicken thighs, frozen corn & bacon. Not a bad last minute dinner decision on an 80F degree day. Unusual choice for a warm day but I’m sure it will be yummier tomorrow!
Absolutely! 😀 Glad to hear the whole fam loved it, Barbara!
margaret blackwell says
Did I just miss it? When does the chicken go into the pot….Or bowls as serving up the mix in the pot…or ???
Hi, Margaret. The cubed/shredded rotisserie chicken goes in after the potatoes are fork tender. This recipe serves 4 bowls. Thank you!