I’m not one to make hot soups every summer, but this chicken corn chowder is an exception in my kitchen. It’s creamy enough to feel special but doesn’t sit too heavy on you—perfect for when sweet summer corn is everywhere.
What I love is how fast it comes together—under an hour and you have a big pot to share with family or friends. And the best part? The mix of smoky bacon, tender chicken, fresh corn, and those soft chunks of potato. It hits every note I want in a chowder.
It’s the kind of recipe I make when I want to treat myself after a busy week, or when I have leftover corn from the market haul. Trust me, there’s nothing better than settling in with a warm bowl of this on a rainy afternoon.
Why You’ll Want to Make This So Often
This soup is rich and flavorful without leaving you feeling stuffed. I think that’s the magic here. The base starts with butter and bacon grease—let’s be honest, that alone has you halfway to a great soup.
I’ve tried skipping the bacon before to lighten it, but honestly, it’s just not the same. It gives you that subtle smoky background that makes every spoonful better.
It’s also adaptable. Use fresh summer corn for unbeatable sweetness, or grab frozen corn in the off-season. You can make it mild or turn up the heat if you’re in the mood. I’ve served it to kids, spice-lovers, and even my pickiest cousin—and everyone asked for seconds.
Whenever I make this, the house smells incredible. You get the savory scent of onions and garlic in bacon drippings, and that alone is enough to gather people in the kitchen asking what’s cooking.
My Favorite Ingredients and Why I Use Them
Here’s what makes this chowder so good—and a few notes from my own kitchen:
- Bacon: Don’t skip it. I always cook extra so I can sneak a piece or two while the soup simmers. I keep it on the side to stay crispy for topping.
- Smoked Paprika: This is my secret for adding depth. It has a gentle smokiness that works so well with the creamy base.
- Dry Mustard: Don’t confuse it with the bottled stuff. The ground powder adds a sharp, subtle kick that balances the richness.
- Corn: Fresh summer corn is amazing here—so sweet and tender. But when corn’s not in season, I don’t think twice about grabbing frozen.
- Jalapeño: I add just enough for gentle warmth. If I’m making it for spice fans, I keep some of the seeds in.
- Potatoes: I like gold potatoes since I don’t need to peel them—just a quick chop. They hold shape nicely and make the soup feel hearty.
A personal tip: Don’t forget to save that bacon grease. It’s liquid gold. Cooking your veggies in it sets up the entire flavor of the soup.
How I Make This Cozy Chowder at Home
Here’s how I do it when I’m craving this bowl of comfort:
- I start by frying the bacon until it’s crisp. The smell alone is enough to get my dog staring at the stove. Once it’s ready, I set it aside on paper towels.
- I add butter to the bacon grease in the pot and sauté onions, jalapeño, and any other veggies until they’re soft and fragrant. This is where your house starts to smell amazing.
- Next comes the garlic—just a minute or so. Then I sprinkle flour over everything and stir until it soaks up the fat.
- I add smoked paprika, dry mustard, salt, and pepper, then slowly pour in the chicken broth, stirring to keep it smooth.
- I add diced potatoes, corn, and chicken pieces. Bring it to a gentle boil and let it cook until the potatoes are fork-tender and the chicken is cooked through.
- Once the chicken is ready, I take it out, shred it with forks, and set it aside.
- I use my immersion blender to blend about half the soup right in the pot. This thickens it up while still leaving good chunks of potato and corn. If you don’t have one, use a blender or even a potato masher.
- Finally, I stir the shredded chicken back in and taste for seasoning.
To serve, I ladle it into big bowls and let everyone top with crumbled bacon and chopped green onions.
Helpful Notes and Tips
- Bacon on the Side: I keep it crispy and let people add as much as they want. I find it gets soggy if I mix it all in.
- Make It Spicier: Leave some jalapeño seeds in or add a pinch of cayenne if you’re like me and want that extra warmth.
- Freezer-Friendly? I’ve frozen small containers for quick lunches. Just cool it completely first, and reheat gently on the stove with a splash of broth or milk if it’s too thick.
- Corn Choices: Fresh is unbeatable in summer. The pop of sweetness is so good. But frozen corn makes this easy any time of year.
- Potato Variety: I use gold because I’m lazy and don’t want to peel. Russets work if that’s what you have—just peel them first so they don’t fall apart.
- Thick or Thin: Blend more if you want it smoother, less if you want it chunky. I like a bit of both for texture.
My Favorite Ways to Serve It
I love serving this with warm bread on the side—something crusty you can tear apart and dip in the creamy soup. Garlic bread is a favorite too.
For a simple meal, I’ll just make this chowder and a green salad. It’s filling enough to stand alone.
If I’m feeding a bigger group, I’ll do a big pot of this with baked potatoes and a tray of roasted veggies. Everyone can mix and match.
Sometimes I even set up a topping bar with bacon, green onions, shredded cheese, and a little sour cream so people can customize their bowl.
How to Store Leftovers
Once the chowder cools a bit, I store it in airtight containers in the fridge. It keeps well for 3–4 days.
To reheat, I warm it slowly on the stove so the cream doesn’t separate. If it thickens too much in the fridge, I just add a splash of milk or broth until it’s the consistency I want.
For freezing, I let it cool completely, then ladle it into freezer-safe containers. I’ve pulled these out on busy weeknights and felt so glad I planned ahead.
Chicken Corn Chowder
There’s something magical about a big pot of creamy chowder simmering on the stove — especially when it's packed with golden potatoes, sweet corn, and tender chicken.
Ingredients
- 1 lb (453 g) boneless, skinless chicken breast (or mix of breast and thighs), raw
- 1 lb Gold potatoes, diced into 1” cubes (peeling optional, remove any shoots)
- 6 strips bacon, chopped
- 1 cup (236 ml) heavy cream
- 1 cup (236 ml) whole milk
- 1 cup (236 ml) water (or additional chicken broth)
- 4 cups (946 ml) chicken broth
- 2 ½ cups (275 g) sweet corn (fresh, frozen, or drained canned)
- 3 Tbsp (42 g) unsalted butter
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 1 Tbsp jalapeño, finely chopped (seeds and ribs removed)
- 1 ½ Tbsp minced garlic
- 1 ½ Tbsp minced garlic
- ¼ cup (30 g) all-purpose flour
- ¼ cup (30 g) all-purpose flour
- 1 tsp salt (plus more to taste)
- 1 tsp salt (plus more to taste)
- ¾ tsp ground black pepper
- ¾ tsp ground black pepper
- ¾ tsp smoked paprika
- ¾ tsp smoked paprika
- ½ tsp ground mustard
- ½ tsp ground mustard
Instructions
- Cook the Bacon: In a large Dutch oven or heavy-bottomed pot, cook chopped bacon over medium heat until crispy. Transfer the bacon to a plate lined with paper towels. Leave about 2 tablespoons of the rendered fat in the pot and discard the rest.
- Sauté the Veggies: Add butter to the pot and let it melt. Stir in the diced onion, red pepper, and jalapeño. Cook for about 5 minutes until everything softens. Add the garlic and stir until fragrant, about 30 seconds.
- Make the Base: Sprinkle flour over the vegetables and stir to coat. Cook for another 30 seconds to lightly toast the flour, then season with salt, pepper, smoked paprika, and mustard.
- Add Liquids and Simmer: Gradually pour in the chicken broth, stirring constantly. Then add the water, milk, cream, diced potatoes, corn, and raw chicken.
- Simmer to Cook Through: Bring the mixture to a boil, then reduce to a gentle simmer. Let it cook until the potatoes are tender and the chicken is fully cooked — about 20–25 minutes.
- Shred the Chicken: Remove the cooked chicken, shred or dice it, and set it aside, covered to stay warm.
- Blend for Creaminess: Using an immersion blender, blend about half of the soup directly in the pot for a creamy consistency while keeping some chunks for texture. (A regular blender works too — just do it in batches.)
- Finish and Serve: Return the chicken to the pot and stir in the crispy bacon (or save it to sprinkle on top). Taste and adjust the seasoning as needed. Serve hot with your favorite toppings and enjoy every creamy, hearty bite!
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 381Total Fat 16gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 7gCholesterol 57mgSodium 901mgCarbohydrates 41gFiber 4gSugar 9gProtein 20g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Common Questions I Get About This Recipe
Can I freeze this soup?
Yes. Just cool it completely and store it in freezer-safe containers. Thaw overnight in the fridge before reheating gently.
What goes well with chicken corn chowder?
Crusty bread, garlic bread, green salad, baked potatoes, or roasted veggies. It’s flexible.
Can I use frozen corn?
Absolutely. Fresh is my first choice in season, but frozen is a reliable stand-in and works beautifully.
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