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Chicken corn chowder with bacon
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Chicken and Corn Chowder

Chicken Corn Chowder is a creamy and hearty soup that is packed full of flavor. It's creamy but still has just the right amount of chunks. Perfectly cooked potatoes and a rich broth give the soup body. Crisp bacon adds fantastic texture and taste. Your family will love this chicken chowder for dinner!
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 12 servings
Calories 293kcal

Ingredients

  • 8 ounces bacon chopped
  • ½ cup butter
  • 1 small carrot diced
  • 1 stalk celery diced
  • 1 small yellow onion diced
  • 2 cloves garlic minced
  • ½ cup all-purpose flour
  • 3 cups corn
  • 2 cups about 1 ½ pounds potatoes, peeled and diced
  • 4 cups chicken broth
  • 2 cups whole milk 
  • ½ cup heavy whipping cream
  • 2 cups cooked and shredded chicken
  • salt and pepper to taste

Instructions

  • In a large stockpot or dutch oven, cook bacon pieces. Start over relatively high heat and then dial the heat down as the oil begins to foam. Stir occasionally. Once all of the bacon is cooked to a nice crisp, remove the bacon with a slotted spoon and transfer to a paper towel lined plate. Remove any excess oil, leaving as much bacon flavor in the bottom of the pot as possible.
  • Using the same pot over medium high heat, melt the butter. Add the carrot, celery, and onion and cook until tender and just starting to brown, 5-10 minutes while occasionally stirring. Add the garlic, stir, and allow to cook for another minute.
  • Sprinkle the flour over the mixture and allow to cook for several minutes, stirring frequently. You may need to reduce the heat a bit to keep it from burning. 
  • Add the corn, potatoes, and chicken broth. Stir well, scraping the bottom of the pan to release anything that may have stuck. Cook over medium high heat and bring the mixture to a boil. Cook until the potatoes are tender, about 15-20 minutes.
  • This next step is optional but highly recommended. Use an immersion blender to blend about half of the soup. You still want chunks, but you also want some of the corn and potato to break down to create a more creamy soup. You can also do this by transferring about half of the mixture to a blender and pulsing a few times.
  • Reduce heat to low, add milk, heavy cream, chicken, salt and pepper. Cook just long enough to heat through.
  • Store in the refrigerator up to several days or freeze in air tight container for longer storage.

Notes

  • Corn can be freshly cut from ears, or you can use 2 (15 ounce) cans of corn, drained. I highly recommend Trader Joe's brand.
  • Half and half can be used in place of the milk + heavy cream
  • Rotisserie chicken works great, as does any chicken you cooked in your crockpot or instant pot
  • Recipe makes 3-4 quarts. Serving size based on roughly 1 cup per person.

Nutrition

Calories: 293kcal | Carbohydrates: 21g | Protein: 7g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 50mg | Sodium: 511mg | Potassium: 434mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1420IU | Vitamin C: 13mg | Calcium: 78mg | Iron: 2mg