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This Chicken and Corn Chowder is comforting, flavorful, and easy to make! It’s made with fresh, frozen, or canned corn, juicy shredded chicken, and crisp bacon for an unforgettable dinner the whole family will love.
Easy Chicken Corn Chowder
I am so excited about this chicken and corn chowder recipe. I think it’s the corn- Is anyone else obsessed with creamed corn? It must be a texture thing. Each corn kernel delivers a pleasant burst of sweetness, contrasting perfectly with the richness of the cream.
The same delicious balance of texture and flavor applies to this chicken and corn chowder. But there’s more! Like juicy shredded chicken, crispy bacon, and, of course, potatoes. The best part is that it can be made year-round with fresh, frozen, or canned corn, and it cooks all in one pot!
What is Chowder?
The word “chowder” likely got its name from the French word “chaudière,” which itself comes from the Latin word “caldaria”. Caldaria may refer to something warm, a hot bath, or, yes, a cooking pot. Chaudière specifically is a type of cooking pot used by fishermen to cook stews when at sea.
In recent years, we have come to associate chowders with milk or cream due to the popularity of modern-day New England clam chowder, but not all chowder is cream-based. Some may be thickened with broken crackers, hard tack, or a roux. Others aren’t thickened at all. Manhattan clam chowder, for example, has thinner tomato-based broth.
So, what makes a chowder different from a creamy soup? Well, not much, although chowders are typically thicker, chunkier, and almost always contain potatoes.
Key Ingredients
*Find the printable recipe with measurements in the recipe card below.
- Salted Pork: Pork adds flavor from the rendered fat. This recipe uses bacon, as it’s convenient and readily available. Other options include slab bacon or salt pork (salted and cured unsmoked pork fat and meat). For best results, cook your pork low and slow. This allows the fat to render completely without burning.
- Chicken: I like using chicken breasts to make this recipe. I’ve included cooking instructions for the chicken in the recipe card, but if you’re short on time, feel free to use shredded rotisserie chicken or leftover chicken.
- Olive oil or butter: To cook the veggies.
- Aromatics: In this recipe, we add onion, celery, jalapeño, and garlic. These aromatic vegetables are cooked low and low for ultimate flavor. Substitute one green bell pepper for the jalapeño if you’re sensitive to spicy food.
- Seasoning: This chicken and corn chowder includes paprika, Italian seasoning, salt, and black pepper.
- All-purpose flour: The flour helps thicken the soup.
- Chicken broth: If you’re sensitive to salt, consider using low-sodium chicken broth.
- Corn: This is a great recipe to use fresh corn when it’s in season. You can also use canned or frozen corn, whichever you prefer.
- Potatoes: Yukon golds, baby potatoes, or red potatoes are your best bet for clam chowder. Peeling is optional. Learn more about the different types of potatoes here.
- Cream (or Half-and-Half): My personal opinion is that chowder should be made with either half-and-half or heavy cream. If you do choose to use milk, whole milk is preferable. Anything lower in fat and your broth is more likely to split or curdle.
How to Make Chicken Corn Chowder: Step-By-Step Instructions
1. Cook the bacon. Transfer the chopped bacon to a cold Dutch oven. Turn the heat to medium-low heat and allow the bacon to cook slowly. Stir occasionally so that the bacon cooks evenly. Cook until the fat is rendered and the bacon is crisp. Remove the bacon to a plate lined with paper towels and set it aside. Reserve two tablespoons of bacon grease and discard the rest.
2. Season and brown the chicken (optional). Season both sides of the chicken breasts with salt and black pepper and set the pot (with the reserved bacon fat) over medium-high heat. Add the chicken breasts and brown each side until golden and fragrant, about 3 minutes per side. Remove the chicken to a clean plate and set aside. Note: the chicken should still be raw in the middle.
3. Soften the onion and celery. Return the pot to medium heat. Add a little olive oil or butter (about one tablespoon) and the onion and celery. Cook until softened, stirring often, about 10 minutes. Reduce the heat to medium-low to prevent the vegetables from browning.
4. Add the jalapeño, garlic, and seasoning. Stir in the minced jalapeño, garlic, paprika, Italian seasoning, salt, and black pepper. Cook for 30-60 seconds or until fragrant.
5. Add the flour, then the broth. Sprinkle the flour over the softened aromatics, mixing well to combine. Cook for 1-2 minutes, stirring continuously. Then slowly add the chicken broth, mixing well so no clumps form. Increase the heat to high and bring to a boil. Once boiling, reduce the heat to medium.
6. Stir in the chicken breasts, corn, and potatoes. Simmer, partially covered, until the chicken is fully cooked, about 15-20 minutes. Note: The chicken should is fully cooked when it registers 160 degrees F as measured by a digital meat thermometer.
7. Shred the chicken. Remove the chicken to a clean plate. Once it’s cool enough, shred it with a fork.
8. Blend (optional). Use an immersion or high-speed blender to blend part or all of the chowder until it reaches your desired consistency. Blending part of the soup gives it a thicker, creamier texture.
9. Stir in the heavy cream and return the chicken. Remove the pot from heat and slowly stir in the heavy cream, mixing well to combine. Once the cream is incorporated, return the pot to medium heat and add the shredded chicken. Allow the chowder to reach a simmer, then remove from heat. Season with additional salt and pepper to taste. Do not boil.
10. Serve each bowl garnished with cooked bacon bits, freshly sliced green onions (or chives), and shredded cheddar cheese if desired.
JESSICA’S TIP: Reserve the cooked bacon bits and use them as a garnish rather than add them to the simmering soup. Here’s why: Enjoying the cooked bacon as a garnish adds texture, crunch, and flavor with each bite. It keeps the bacon distinct from the other ingredients, allowing it to stand out. When it’s simmered with the soup, the bacon softens, almost to the point of becoming chewy, and infuses the broth with its rich, smoky flavor.
What to Serve with it
This is one of those meals that’s perfect with a thick slice (or two) of fresh buttered bread. Sourdough is my favorite. It’s also delicious with a light green salad, like this Arugula Salad with Shaved Parmesan.
Leftovers and Storage
Store leftover chicken corn chowder in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, stirring often. Freezing is not recommended, as the cream or half-and-half will likely separate upon thawing.
Love corn? Be sure to check out my recipes for Salmon Chowder, Fresh Corn and Zucchini Chowder, Mexican Cornbread, and Elote.
Chicken Corn Chowder Recipe
Ingredients
- 6 slices bacon, diced
- 1 pound chicken breasts, seasoned with salt and black pepper
- 1 tablespoon olive oil, or butter
- 1 large white onion, diced
- 2 stalks celery, diced
- 1 jalapeño, deseeded and diced, see notes
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1 teaspoon salt, plus more to taste
- 1 teaspoon black pepper, plus more to taste
- ⅓ cup all-purpose flour
- 6 cups chicken broth
- 2 (15-ounce) cans sweet corn, drained
- 3-4 medium potatoes, cubed (about 3 cups)
- 1 cup heavy cream
Instructions
- Transfer the chopped bacon to a cold Dutch oven. Turn the heat to medium-low heat and allow the bacon to cook slowly. Stir occasionally so that the bacon cooks evenly. Cook until the fat is rendered and the bacon is crisp.
- Remove the bacon to a plate lined with paper towels and set it aside. Reserve two tablespoons of bacon grease and discard the rest.
- Optional: Season both sides of the chicken breasts with salt and black pepper and set the pot (with the reserved bacon fat) over medium-high heat. Add the chicken breasts and brown each side until golden and fragrant, about 3 minutes per side. Remove the chicken to a clean plate and set aside. Note: the chicken should still be
- Return the pot to medium heat. Add a little olive oil or butter (about one tablespoon) and the onion and celery. Cook until softened, stirring often, about 10 minutes. Reduce the heat to medium-low if necessary to prevent the vegetables from browning.
- Stir in the minced jalapeño, garlic, paprika, Italian seasoning, salt, and black pepper. Cook for 30-60 seconds or until fragrant.
- Sprinkle the flour over the softened aromatics, mixing well to combine. Cook for 1-2 minutes, stirring continuously. Then slowly add the chicken broth, mixing well so no clumps form. Increase the heat to high and bring to a boil. Once boiling, reduce the heat to medium.
- Stir in the chicken breasts, corn, and potatoes and simmer, partially covered, until the chicken is fully cooked, about 15-20 minutes. Note: the chicken is cooked when it registers 160 degrees F as measured by a digital meat thermometer.
- Remove the chicken to a clean plate. Once it’s cool enough, shred it with a fork.
- Optional: Use an immersion or high-speed blender to blend part or all of the chowder until it reaches your desired consistency. Blending part of the soup gives it a thicker, creamier texture.
- Remove the pot from heat and slowly stir in the heavy cream, mixing well to combine. Once the cream is incorporated, return the pot to medium heat and add the shredded chicken. Allow the chowder to reach a simmer, then remove from heat. Season with additional salt and pepper to taste. Do not boil.
- Serve each bowl garnished with cooked bacon bits, freshly sliced green onions (or chives), and shredded cheddar cheese if desired.
Notes
- If you’re sensitive to spicy foods, consider substituting the jalapeño with a green bell pepper.
- If you’re short on time, use pre-cooked and shredded chicken. Rotisserie chicken is great in this recipe.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Freezing is not recommended, as the cream or half-and-half will likely separate upon thawing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
