Chicken corn chowder is a creamy, rich, and hearty soup so full of flavor you wouldn’t believe how easy it is to make. Made with just a few kitchen staples and wholesome ingredients, this simply delicious soup will become a family favorite in no time!
This creamy corn chowder recipe is such a flavorful soup made with tender pieces of chicken, chunks of potatoes, carrots, potatoes, and corn, simmered in a deliciously flavored rich broth. This is not your ordinary chicken soup!
It comes together so easily as a one pot meal which always makes for easy cleanup and making a big pot of soup is a great way to meal prep for the week, or at least know you’re going to have leftovers. Plus, who doesn’t need a new soup recipe every now and again? You can never have too many, especially warm and cozy ones that will get you through the cooler months.
This corn chowder recipe uses simple wholesome ingredients, most of which you probably already have in your kitchen, which makes this a cost-effective way of serving a crowd. Or at least some very hungry teenagers!
The aroma of this chicken chowder recipe as its cooking on the stove is enough to lure your kids to the dinner table. The flavors and textures in this complete meal will have everyone asking for seconds!
Chicken Soup vs Chicken Corn Chowder (what’s the difference?)
Ok, so you might be wondering why they call it chowder if it’s really just a soup. Well, the distinction is that all chowders are soups but not all soups are chowders.
They can contain many of the same ingredients, both can have veggies, meats, and whatever else. However, a soup, like this chicken meatball soup, usually has a liquid base made from broth or stock whereas a chowder usually has a creamy base made from a roux (flour and fat).
Then there are the stews…we’ll save that for another day!
Ingredients Needed to Make Chicken Chowder
- Bacon – You’ll need about 6 pieces of chopped bacon for this recipe. The fat from the bacon will be used to make a roux for the base of the soup. So much flavor!
- Chicken – I use chicken thighs as they are much more flavorful than chicken breasts, but you can definitely substitute if you prefer.
- Aromatics – Finely chopped onion, minced garlic cloves work together, as they do.
- Herbs – Fresh thyme & parsley. The thyme is a signature ingredient in chicken chowder, it provides another layer of flavor to the broth and always pairs well with chicken. The parsley is a wonderful finishing touch as it’s used as a garnish.
- All-purpose flour – A thickening agent used to create the base of the broth.
- Broth – If you have any homemade broth in your fridge this is a great way to use it! If not, the extra step is so worth it. Of course, you can use storebought in a pinch.
- Veggies – Chopped potatoes, carrots, and bell pepper as well as frozen corn.
- Heavy cream – Helps give the broth a rich creamy texture which helps with the consistency.
- Salt & pepper – To taste.
How to Make the Best Chicken Corn Chowder
This one-pot soup comes together in minutes so it’s great for lazy weekends and busy weeknights alike!
Step 1: Cook bacon until crispy in a large soup pot or Dutch oven.
Step 2: Add chicken pieces and chopped onion to the pot with bacon and cook for about 5-7 minutes. Stir a few times throughout.
Step 3: Add garlic and thyme and stir until fragrant before adding the flour. At this point, the flour will combine with the bacon grease creating a nutty aroma. From there, slowly pour in the chicken broth whisking as you go, until smooth.
Step 4: Add in potatoes, corn, and carrots and simmer on low for 10 minutes or until the potatoes are cooked through and can be pierced through with a fork.
Step 5: Add in the bell pepper and continue simmer for another 10 minutes.
Step 6: Pour in heavy cream and whisk to combine. Season with salt and pepper as needed and bring everything to a gentle boil for just a minute. Remove from heat, garnish with parsley and bacon, and serve immediately.
Tips for Success
- No need to cook the chicken ahead of time, yes it is added in raw. See? Easy peezy!
- Using homemade chicken broth isn’t a must but it does make a big difference in taste, so if you can, I suggest you do.
- Russet potatoes are great in chowders because of their starch content. They help with the thickness of the soup, they’re sturdy enough to hold their shape, and yet they are tender enough to fall apart in your mouth. You could also use a waxier potato if that’s your thing. Red potatoes or Yukon Golds might also be good.
- Canned or frozen corn will work but if you have fresh, use it!
- For a thinner consistency, add a bit more broth and a little less flour.
- Using leftover rotisserie chicken, shredded chicken, or cooked chicken of any kind (lightly seasoned) is a great way to reduce waste but also make things even easier.
What to Serve with Chowder Soup
This soup is hearty and filling all on its own but when serving a crowd or when we’re just a little extra hungry I like to serve it with a caesar salad or a loaf of this no-knead bread or these easy avocado tomato bruschetta.
Leftovers can be stored in an airtight container in the fridge for up to 5 days. Keep in mind, while it is definitely possible to freeze this chowder, the consistency will change once it has been thawed.
For convenience, freeze in smaller portions so that you only take out what you need. Just make sure to label with the date and store for up to 1 month.
To reheat, thaw in the fridge overnight and simmer on the stovetop until heated through.
Chicken Corn Chowder
- 6 strips bacon chopped, plus more for serving
- 2 cups chicken thighs cut into bite size pieces
- 1 medium onion finely chopped
- 3 cloves garlic finely chopped or minced
- 1 teaspoon fresh thyme
- 1/3 cup all-purpose flour
- 8 cups chicken broth homemade
- 2 lb golden potatoes peeled and chopped about 4 cups
- 1 carrot chopped
- 1 cup corn frozen organic
- 1 red bell pepper chopped
- 1 cup heavy cream
- salt and pepper to taste
- fresh greens for garnish like parsley, thyme or dill
- Using a pot or dutch oven, cook bacon for about 5 minutes.
- Add chicken thighs and chopped onion and cook for 5-7 minutes, stirring few times. Next add garlic and thyme and stir fro 30 seconds or until fragrant.
- Next add flour and stir for 1 minute.
- Slowly pour in chicken broth, whisking until there are no lumps. Add potatoes, corn and chopped carrot then bring it to a boil, simmer on low for 10 minutes or until potatoes are cooked thru. After add bell pepper and simmer for 10 more minutes.
- Pour in heavy whipped cream and season with salt and pepper to taste. Bring it to a gentle boil for 1 minute. Remove from the heat and garnish with parley and crispy bacon. Enjoy!
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