Nothing beats a cozy bowl of Chicken Corn Chowder on a chilly night. It’s rich, creamy, and packed with sweet corn, tender chicken, and smoky bacon flavor. With just a few simple steps, you’ll have a hearty dinner that feels homemade and comforting every time.
Table of Contents
Why You’ll Love This Chicken Corn Chowder
This Chicken Corn Chowder is the perfect mix of creamy comfort and bright, savory flavor. The smoky bacon drippings build a rich base while the chicken and potatoes make it filling without being too heavy. You can easily adjust the texture by simmering longer for a thicker chowder or adding extra broth for a lighter one. It’s flexible too—use leftover or rotisserie chicken to save time. The gentle kick from jalapeño and paprika adds warmth without overpowering. Plus, it’s an easy one-pot meal that feeds the whole family and makes great leftovers.
Ingredients You’ll Need
Main Ingredients
Start with juicy chicken breasts or cooked chicken for tender bites. Sweet corn adds a pop of natural sweetness that pairs perfectly with the salty bacon. Yukon gold potatoes create a smooth, velvety texture while staying firm. Half and half gives this chowder a creamy finish that feels indulgent but balanced. The red bell pepper and onion bring mild sweetness, while jalapeño and garlic deepen the flavor. Every spoonful delivers layers of richness and comfort.
Seasonings and Flavor Boosters
This chowder’s flavor magic comes from its simple seasonings. Paprika, oregano, and cumin add depth, while a pinch of cayenne gives gentle warmth. The Worcestershire and hot sauce round out the taste without adding real heat. Mustard powder ties everything together, giving it that subtle tang that keeps you going back for more.
How to Make Chicken Corn Chowder
Cook the Bacon and Build the Flavor Base
Start by slowly cooking bacon over low heat until crisp. Remove it to cool, then chop and set aside. Keep the bacon drippings in the pot—they’re full of flavor. Sauté diced onions in those drippings until soft, then add butter, garlic, red bell pepper, and jalapeño. Stir often and cook until everything is fragrant and tender. This step creates that irresistible foundation every good chowder needs.
Make the Roux and Creamy Broth
Sprinkle flour over the cooked vegetables and stir for about two minutes until lightly golden. This forms the roux that thickens the chowder later. Slowly pour in the chicken broth mixture a little at a time, stirring to avoid lumps. Once smooth, add the half and half and bay leaf. Bring the pot to a gentle boil, then reduce to a simmer. The broth will start to thicken and develop that creamy, silky consistency.
Cook the Chicken and Potatoes
Season your chicken with salt and pepper, then place it into the simmering chowder. Let it cook gently for about 15 to 20 minutes until done. Remove the chicken and let it rest. Next, add diced potatoes to the pot and simmer uncovered for about 25 minutes until fork-tender. Meanwhile, chop the chicken into bite-sized pieces. The chowder will become thicker and richer as the potatoes cook.
Finish the Chowder and Serve
Stir the chopped chicken and drained corn into the pot. If you’d like, add shredded cheddar cheese and stir until melted and smooth. Remove the bay leaf and taste for seasoning. Top each bowl with crispy bacon pieces and fresh green onions. Serve it hot with crusty bread or crackers for the perfect meal.
Pro Tips for the Best Chowder
For the creamiest texture, avoid boiling after adding dairy. Keep it at a low simmer to prevent curdling. If you prefer a thicker chowder, let it cook uncovered for a few extra minutes. For a thinner consistency, just add a splash of broth or milk. Add potatoes after the chicken cooks to keep them from getting mushy. A small dash of hot sauce adds brightness without heat, while mustard powder deepens the flavor. Finally, always taste before serving—adjust the salt and spices at the end for balance.
Recipe Variations and Substitutions
Ingredient Swaps
You can easily adapt this Chicken Corn Chowder to what you have on hand. Swap half and half for heavy cream if you want a richer taste. Fresh or frozen corn both work beautifully; just add them when the potatoes go in. Leftover or rotisserie chicken is a great shortcut—stir it in near the end so it doesn’t dry out. For a milder version, skip the jalapeño or use green bell pepper instead. Every version is delicious in its own way.
Adjusting Heat and Texture
To make the chowder milder, use less chili powder or none at all. Want it spicier? Keep the jalapeño seeds or add a pinch more cayenne. For extra creaminess, stir in more cheese or an extra splash of half and half. If you prefer it lighter, skip the cheese and use milk instead. A few extra minutes of simmering thickens it naturally.
Storage, Freezing, and Reheating
Store any leftover chowder in an airtight container in the refrigerator for up to three days. It also freezes well for up to three months. When reheating, warm it gently on the stove over low heat, stirring occasionally. You can add a bit of milk or broth to restore the creamy texture. Keep in mind that the chowder may be slightly thinner after freezing, but the flavor remains cozy and delicious.
Frequently Asked Questions
How long can you keep chicken corn chowder in the refrigerator?
Up to 3 days in a sealed container.
What goes well with chicken corn chowder?
Crusty bread, biscuits, or a simple green salad.
What does chicken corn chowder taste like?
It’s creamy, savory, slightly smoky, and naturally sweet from the corn.
How long will corn chowder last?
About 3 days refrigerated or up to 3 months frozen.
Other Recipes You May Enjoy
- Easy Orzo Leek and Dill Soup
- The Best White Bean Soup
- Quick Coconut Curry Soup with Dumplings
- Roasted Butternut Squash Soup
- Sausage Potato Soup
- Creamy Chicken Tortilla Soup
Conclusion
Warm, creamy, and full of flavor, this Chicken Corn Chowder brings pure comfort to your table. It’s flexible, hearty, and simple enough for busy weeknights. Customize it with your favorite mix-ins or serve it just as written for a cozy classic that everyone will love. Try it once, and you’ll be adding it to your regular dinner rotation. For more comforting ideas, check out my latest creations on Pinterest.
Chicken Corn Chowder
Equipment
- Large pot or Dutch oven For cooking chowder
- Wooden spoon For stirring the roux and broth
- Chef’s knife For chopping vegetables and chicken
Ingredients
- 5 strips bacon, cooked and crumbled (drippings reserved)
- 4 cups chicken broth
- 1 tsp hot sauce
- 1 tsp Worcestershire sauce
- 1 small yellow onion, diced
- 2 tbsp butter
- 1 to 2 jalapeño peppers, diced
- ¾ cup red bell pepper, diced
- 3 cloves garlic, minced
- ⅓ cup all-purpose flour
- 2 cups half and half
- 1 bay leaf
- 1 lb Yukon gold potatoes, diced
- 1 can (15 oz) sweet kernel corn, drained
- 1 lb boneless, skinless chicken breasts (or ~2 cups cooked chicken)
- 1 cup shredded cheddar cheese (optional)
- ⅓ cup green onions, diced
- ½ tsp each salt, oregano, paprika, mustard powder, chili powder, cumin
- 1 pinch cayenne pepper
Instructions
- Cook bacon slowly over low heat until crisp. Remove and set aside, reserving drippings in the pot.
- Sauté onion in bacon drippings until softened. Add butter, jalapeño, red bell pepper, and garlic; cook until fragrant.
- Sprinkle flour over vegetables and stir for 2 minutes until lightly browned. Gradually add chicken broth mixture, stirring to smooth out lumps.
- Add half and half and bay leaf. Bring to a boil, then reduce to simmer.
- Season chicken with salt and pepper, add to chowder, and simmer 15–20 minutes until cooked. Remove and let rest.
- Add potatoes and simmer 20–25 minutes until tender. Dice the cooked chicken and return it to the pot.
- Stir in corn and optional cheese until melted. Remove bay leaf, taste, and adjust seasonings.
- Garnish with chopped green onions and crispy bacon. Serve warm.
