Chicken  Corn Chowder



35 minutes

10 servings

This one-pot soup comes together in minutes so it’s great for lazy weekends and busy weeknights alike!


– 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

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

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.

Step 7

Remove from heat, garnish with parsley and bacon, and serve immediately.

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.

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! 



Happy Cooking!