This The Most Amazing Chicken Corn Chowder is juicy, flavorful, and incredibly easy to make. Whether you're cooking for the family or meal prepping for the week, this recipe delivers every single time. It's about to become one of your go-to favorites!
Did You Know?
Pro Tips
Frequently Asked Questions
1. What makes this a chowder and not a soup?
Chowder is thickened with a roux or cream base and contains hearty chunks of potato and protein. Regular soup is typically thinner and brothier. Chowder is rich, thick, and creamy.
2. Should I use fresh or frozen corn?
Fresh corn cut off the cob gives the best sweet flavor, especially in summer. Frozen corn is an excellent year-round substitute. Drain canned corn well if using as a last resort.
3. What chicken works best in chowder?
Rotisserie chicken shredded into the soup is the fastest option. Bone-in chicken thighs simmered in the broth add the most flavor. The chicken should be tender and shredded, not cubed.
4. How do I thicken chicken corn chowder?
A roux (butter + flour) forms the base. For extra thickness, blend a portion of the soup or mash some potatoes against the pot wall. Cornstarch slurry also works.
5. What potatoes should I use?
Yukon Gold potatoes cut into ½-inch cubes are ideal — creamy texture and they hold their shape in the soup. Russets work but break down more, which naturally thickens the chowder.
6. Should I add bacon?
Crispy bacon adds incredible smoky depth. Cook it first and use the rendered fat to build the roux. Crumble the bacon on top when serving for a crunchy, salty contrast.
7. What cream should I use?
Heavy cream stirred in at the end gives the richest result. Half-and-half makes a lighter chowder. Add cream in the last 10 minutes to prevent it from separating.
8. Can I make this in a slow cooker?
Yes — add everything except cream and corn. Cook on low 6-8 hours. Stir in cream, corn, and shredded chicken during the last 30 minutes so the corn stays bright and sweet.
9. What toppings finish chicken corn chowder?
Crumbled bacon, shredded cheddar, fresh chives, croutons, or oyster crackers. A drizzle of hot sauce or a dollop of sour cream adds extra dimension.
10. Can I freeze chicken corn chowder?
Freeze the base without cream or potatoes for best results — both change texture when frozen. When ready to eat, thaw, add fresh cream and potatoes, and simmer until tender.
Watch How to Make This
Ingredients
Method
- Cook the Bacon:Place bacon pieces in a large pot or Dutch oven. Turn the heat to medium and cook until the bacon is crisp. Remove the bacon and set it aside on a paper towel-lined plate.
- Place bacon pieces in a large pot or Dutch oven. Turn the heat to medium and cook until the bacon is crisp. Remove the bacon and set it aside on a paper towel-lined plate.
- Prepare the Base:Drain all but about 2 tablespoons of bacon grease from the pot. Add butter to the pot with the remaining bacon grease, cooking until the butter is melted.
- Drain all but about 2 tablespoons of bacon grease from the pot. Add butter to the pot with the remaining bacon grease, cooking until the butter is melted.
- Sauté Vegetables:Add diced onion, red bell pepper, and jalapeño. Stir occasionally and cook until softened (about 5 minutes).Add garlic and cook until fragrant (about 30 seconds).
- Add diced onion, red bell pepper, and jalapeño. Stir occasionally and cook until softened (about 5 minutes).
- Add garlic and cook until fragrant (about 30 seconds).
- Add Flour and Seasonings:Sprinkle the flour over the vegetables and stir until it’s fully absorbed. Cook for another 30 seconds to lightly toast the flour.Stir in salt, pepper, smoked paprika, and minced ginger.
- Sprinkle the flour over the vegetables and stir until it’s fully absorbed. Cook for another 30 seconds to lightly toast the flour.
- Stir in salt, pepper, smoked paprika, and minced ginger.
- Add Liquids and Potatoes:Slowly whisk in chicken broth until fully combined.Add water, milk, cream, potatoes, chicken breast, and corn. Bring the mixture to a boil. Let it cook until the potatoes are tender and the chicken is cooked through.
- Slowly whisk in chicken broth until fully combined.
- Add water, milk, cream, potatoes, chicken breast, and corn. Bring the mixture to a boil. Let it cook until the potatoes are tender and the chicken is cooked through.
- Shred the Chicken:Once the chicken is cooked through, remove it from the pot and set it aside on a plate. Shred or dice the chicken, then set it aside and keep warm (cover with foil).
- Once the chicken is cooked through, remove it from the pot and set it aside on a plate. Shred or dice the chicken, then set it aside and keep warm (cover with foil).
- Blend the Soup:Use an immersion blender to puree approximately half of the soup (if you don’t have an immersion blender, see note below).
- Use an immersion blender to puree approximately half of the soup (if you don’t have an immersion blender, see note below).
- Final Touches:After pureeing, return the shredded chicken to the pot and stir in the reserved bacon. For extra crispness, you can serve the soup topped with bacon crumbles.Taste-test the soup, adding more salt or pepper as needed.
- After pureeing, return the shredded chicken to the pot and stir in the reserved bacon. For extra crispness, you can serve the soup topped with bacon crumbles.
- Taste-test the soup, adding more salt or pepper as needed.
- Serve and Enjoy:Serve the chowder warm, garnished with fresh cilantro (optional). Enjoy the hearty, delicious flavors!
- Serve the chowder warm, garnished with fresh cilantro (optional). Enjoy the hearty, delicious flavors!
Notes
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.
Nutrition Facts (Per Serving, Approximate)
Nutrition values are estimates and may vary based on ingredients and preparation.
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