Creamy Chicken Corn Chowder

I’m so excited to share my Creamy Chicken Corn Chowder recipe with you! This isn’t just soup — it’s a rich, comforting, and hearty bowl full of tender chicken, sweet corn, creamy broth, and savory flavors that feel like a warm hug in a bowl. It’s simple to make but tastes like it took all day to prepare.

Level: Easy
Total Time: 50 minutes
Prep Time: 25 minutes
Cook Time: 25 minutes
Yield: 6 servings
Course: Dinner, Soup
Cuisine: American

I still remember the first time I made this chowder. The aroma of sautéed bacon, onions, and peppers filled the kitchen, and the creamy texture had my family asking for seconds before I could even serve it! This recipe is perfect for summer when fresh corn is sweet and tender, but it works any time of year with frozen or canned corn.

We’ll cook the chicken and vegetables together, create a creamy base, and blend part of the soup for a smooth, comforting texture while keeping chunks of chicken and veggies for bite. This soup is cozy, filling, and full of flavor without feeling heavy.

Whether you’re making dinner for your family, meal prepping for the week, or craving a bowl of comfort, this recipe will quickly become a favorite.

How to Make Creamy Chicken Corn Chowder

Here’s the magic behind this soup:

• Crisp bacon cooked to perfection adds a smoky depth.
• Onion, bell pepper, and jalapeño create a savory, slightly spicy base.
• Gold potatoes give body and a creamy texture when blended.
• Corn brings a sweet pop in every bite.
• Chicken makes it hearty and satisfying.
• A combination of milk, cream, and broth makes it rich but not too heavy.

Ingredients

• 6 strips uncooked bacon, cut into pieces
• 3 tablespoons unsalted butter
• 1 medium yellow onion, diced (about 1 cup)
• 1 red bell pepper, diced (about 1 cup)
• 1 tablespoon diced jalapeño, seeds removed
• 1 ½ tablespoons minced garlic
• ¼ cup all-purpose flour
• 1 teaspoon salt, plus more to taste
• ¾ teaspoon ground black pepper
• ¾ teaspoon smoked paprika
• ½ teaspoon dry ground mustard
• 4 cups chicken broth
• 1 cup water or additional chicken broth
• 1 cup whole milk
• 1 cup heavy cream
• 1 lb gold potatoes, diced into 1-inch cubes
• 1 lb boneless, skinless chicken breast or a mix of breast and thighs
• 2 ½ cups sweet corn, fresh, frozen, or canned
• Optional toppings: crispy bacon, corn chips, green onions, cilantro, shredded cheddar cheese

Directions

1. Cook the bacon:
   Place bacon pieces in a large pot over medium heat. Cook until crisp, then remove to a paper towel-lined plate and set aside. Leave about 2 tablespoons of bacon grease in the pot.
2. Sauté the vegetables:
   Add butter to the pot with the bacon grease. Once melted, add diced onion, bell pepper, and jalapeño. Cook for about 5 minutes until softened, stirring occasionally.
3. Add garlic and flour:
   Stir in garlic and cook for 30 seconds until fragrant. Sprinkle the flour over the vegetables and stir until absorbed. Cook another 30 seconds to lightly toast the flour.
4. Season and add broth:
   Add salt, black pepper, smoked paprika, and dry mustard. Slowly whisk in chicken broth until fully combined.
5. Add remaining ingredients:
   Pour in water (or extra broth), milk, cream, potatoes, chicken, and corn. Bring to a boil and cook until potatoes are tender and chicken is cooked through.
6. Shred the chicken:
   Remove chicken from the pot, shred or dice, and set aside.
7. Blend half the soup:
   Use an immersion blender to puree approximately half of the soup. This makes it creamy while leaving some chunks of vegetables and chicken.
8. Combine and finish:
   Return shredded chicken to the pot. Stir in reserved bacon if desired, or sprinkle on top when serving to keep it crispy. Taste and adjust seasonings as needed.
9. Serve:
   Ladle into bowls and add desired toppings. Enjoy warm!

Process Details

• Cooking the Bacon: Crispy bacon releases flavorful fat that forms the base of the chowder. This step adds depth you won’t get from butter alone.
• Blending Half the Soup: Pureeing half the soup gives it a creamy texture while still keeping chunks of potato, corn, and chicken for bite.
• Balancing Flavors: The smoky bacon, sweet corn, and spices blend together for a savory, slightly sweet flavor that’s comforting and hearty.

Tips for Success

• Use gold potatoes for creamy texture without peeling. Russet potatoes work too but peel them first.
• Keep some bacon aside for topping if you want it crispy.
• If using precooked chicken, add it after blending and warm through.
• Don’t overcook the vegetables; they should be tender but not mushy.

Serving Ideas

• Serve with crusty bread or cornbread for dipping.
• Add extra toppings like green onions, cilantro, or shredded cheese.
• Perfect for lunch, dinner, or a cozy meal on a chilly day.

Storage & Freezing

• Refrigerator: Store in an airtight container for up to 5 days. Reheat gently on the stove.
• Freezing: Not recommended with cream, as it may separate. If freezing, stir in extra milk or cream when reheating to restore texture.

Nutrition Info (Approximate per Serving)

• Calories: 550
• Protein: 27g
• Carbohydrates: 39g
• Fat: 34g
• Saturated Fat: 17g
• Fiber: 4g
• Sodium: 1230mg
• Sugar: 9g

My Creamy Chicken Corn Chowder is the ultimate comfort food — creamy, hearty, and bursting with flavor. Every spoonful has tender chicken, sweet corn, and a savory base that feels like a hug in a bowl. I hope you enjoy making and eating this as much as I do. It will quickly become a go-to recipe for cozy dinners or family meals.