If you’re craving a warm, comforting bowl of soup that’s both hearty and full of flavor, this Chicken Corn Chowder delivers every time. Loaded with tender chicken, creamy potatoes, sweet corn, and mild green chiles, this chowder has the perfect balance of richness with just the right touch of spice. Every spoonful is thick, satisfying, and packed with cozy comfort. Even better, this easy chicken corn chowder gets taken to the next level when topped with crispy bacon and melted cheese for a loaded, restaurant-style finish. It’s the kind of creamy chowder recipe that works beautifully for busy weeknights, chilly evenings, or feeding a hungry crowd. One bowl is never enough — and this is a soup your family will be asking for again and again.
This soup is perfect when the temperature starts to drop. The perfect amount of spice with the hearty warm chowder is a cozy dinner choice! Looking for another creamy soup recipe? Try this one, Creamy Potato Soup!
Ingredients
- bacon
- flour
- potatoes
- onions
- milk
- chicken stock
- old bay seasoning
- thyme
- parsley
- granulated garlic
- cajun seasoning
- cayenne powder
- diced green chiles
- canned corn
- canned creamed corn
- cooked chicken
- salt and pepper
- grated cheddar
See exact quantities in recipe card below.
Instructions
First, add the bacon to a large pot and cook until crisp. Then, remove the bacon to a paper-lined plate to drain, leaving the excess drippings in the pot, and set aside. Next, add the potatoes and onions to the same pot and stir until the onions begin to soften. Over medium-high heat, sprinkle the flour over the potatoes and onions and cook, stirring constantly, for about 1 minute to remove the raw flour taste.
After that, slowly pour in the milk, broth, and all of the seasonings, stirring well to combine. Bring the mixture to a gentle boil over medium heat, stirring occasionally to prevent sticking. Once boiling, reduce the heat to low and simmer for 13–16 minutes, or until the potatoes are tender.
Finally, stir in the corn, green chiles, cooked chicken and cheese, and continue cooking over low heat until everything is heated through, about 5 minutes. Serve warm and, if desired, top with shredded cheddar cheese, crispy bacon bits, and sliced scallions for extra flavor and crunch.
HINT: Don't skip on the bacon in this recipe. The drippings add such great flavor and the use of the garnish just sends it over the top!
Equipment
I love having a good quality dutch oven style pot for soups and chowders like this. So often a thin bottomed pot will scorch, especially a cream based soup. Here is a LINK to a couple of my favorite pots for soups!
Storage
This chowder stores great in a glass bowl in the fridge for 3-4 days! It also freezes great. Add a serving size to a freezer safe ziploc baggie and freeze for individual serving sizes for lunches! You can also use the silicone containers-freeze portions then pop out frozen and add to freezer safe bags.
FAQs
I personally like a yellow onion or the whites of green onions-saving the green tops for garnishing.
You can. You can use olive oil as the fat to start the potatoes and the onions, but the bacon drippings add such a great flavor to the chowder.
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Chicken Corn Chowder
Equipment
Ingredients
- 5 slices bacon chopped
- 3 medium russet potatoes diced
- ¼ cup yellow onion diced
- 2 Tablespoons all purpose flour
- 3 cups whole milk
- 2 cups chicken broth
- ¾ teaspoon thyme
- 2 teaspoons Old Bay seasoning
- 1 teaspoon parsley
- ½ teaspoon granulated garlic
- ⅛ teaspoon cajun seasoning ex. Tony Chachere's
- ⅛ teaspoon cayenne pepper powder
- 2 cups cooked chicken roasted, diced
- 30 oz canned whole kernel corn drained (2 15.25 oz cans)
- 15.25 oz canned cream style corn
- 4 ounce canned diced green chiles
- ¼ cup cheddar cheese freshly grated
- salt and pepper to taste
Garnishes
- diced fried bacon
- grated cheddar cheese
- chopped green onions
Instructions
- Add the chopped bacon to a large heavy bottom pot and fry until crisp over medium high heat. Remove to a paper lined plate and drain, leaving the excess drippings in the pot, and set aside.
- To the same pot add the potatoes and onions and stir until the onions are softened, about 1-3 minutes depending on size.
- Sprinkle in the flour to the potatoes and onions and cook stirring constantly for about 1 minute. It should be well incorporated and toasty.
- Pour in the milk and broth and all of the seasonings and stir well. Bring this to a boil over medium heat, stirring occasionally so that nothing sticks.
- Once it is at a boil reduce the heat to low and simmer for 13-16 minutes or until the potatoes are tender. Once they are tender add in all the corn, chiles, chicken and cheese. Cook over low heat until heated all the way through-about 5 minutes.
- Serve hot with your favorite garnishes.
Hannah H says
Loved this hearty soup! It was perfect for a freezing cold day! Thank you!
Misty Tannery says
So glad you liked it! It's comfort in a bowl for sure!