The Most Amazing Chicken Corn Chowder

The Most Amazing Chicken Corn Chowder is absolutely full of flavor and texture. This corn chowder recipe is sure to become a new favorite. This crowd-pleasing soup is perfect for entertaining on any cool fall or summer night.

How long does corn chowder stay good for?

Leftover chowder will keep in the refrigerator for up to 5 days. You may freeze the chowder for up to 6 months, but it will change the texture and not be quite as creamy.

I don’t recommend freezing any of my cream-based soups because they simply don’t thaw nicely. The milk and cream tend to separate, and its just not as good as it is fresh.

How long can corn chowder be left out?

Here is the official answer, based on USDA recommendations: Stew or soup should not be eaten if it was left out for more than two hours. And if it's extra hot out (over 90°F or 32°C), the rule is one hour.

Make it

The Most Amazing Chicken Corn Chowder

Ingredients

6 strips of uncooked bacon cut into pieces

3 Tablespoons butter

1 medium yellow onion diced

1 red bell pepper diced

1 Tablespoon diced jalapeno seeds and ribs removed

4 Garlic cloves, minced

1 teaspoon minced ginger

¼ cup all-purpose flour

1 teaspoon kosher salt or taste

Ground black pepper to taste

1 teaspoon smoked paprika

1/8 teaspoon cayenne pepper

4 cups chicken broth

1 1/2 cups whole milk

1 1/2 cups heavy cream

1 lb Gold potatoes diced into 1” cubes

1.5 lbs boneless skinless chicken breast

2 ½ cups sweet corn fresh, frozen, or canned (if frozen no need to thaw, if canned drain before using)

Fresh Cilantro for garnishing (optional)

Instructions

Place bacon pieces in a large pot or Dutch oven. Turn heat to medium and cook until bacon is crisp. Remove to a paper towel-lined plate and set aside.

Drain all but approximately 2 Tablespoons of bacon grease.

Add butter to the pot with the remaining bacon grease and cook until butter is melted.

Add diced onion, red pepper, and jalapeno and cook, stirring occasionally, until softened (about 5 minutes).

Add garlic and cook until fragrant (about 30 seconds).

Sprinkle the flour over the vegetables and stir until it’s fully absorbed. Cook another 30 seconds longer to lightly toast the flour.

Stir in salt, pepper, smoked paprika, and minced ginger.

Slowly whisk in chicken broth until completely combined.

Add water, milk, cream, potatoes, chicken breast, and corn. Bring mixture to a boil and cook until the potatoes are tender and the chicken is cooked through.

Once the chicken is cooked through, remove to a plate and shred or dice. Set aside and keep warm (I usually cover with foil).

Use an immersion blender to puree approximately half of the soup (see note if you do not have an immersion blender).

After pureeing, return the chicken to the pot. Stir reserved bacon back into the pot (or to preserve its crispness, serve soup topped with bacon crumbles, but don’t skip the bacon entirely, it adds so much flavor!). Taste-test the soup, adding more salt/pepper as needed (any soup that tastes a bit bland almost always needs a few shakes more salt!)

Serve warm with desired toppings and enjoy!