Creamy Chicken and Corn Chowder – A rich and creamy soup made with tender rotisserie chicken, hearty potatoes, flavorful peppers, sweet corn and crisp bacon finish. It’s a fall staple!
This is the coziest of soups! It’s loaded to the max with delicious, fresh ingredients and it’s that creamy broth and salty bacon that will keep you craving more.
It has a handy shortcut of pre-cooked chicken, which can be from a rotisserie chicken or leftover cooked chicken.
From there it’s just a bit of chopping, sautéing and allowing enough time on the stovetop to simmer to perfection.
Chicken Corn Chowder
My chicken corn chowder is absolutely BURSTING with flavor and texture. It’s perfectly creamy without being too heavy–perfect for using up that summer corn! Plus, you can make enough for the whole family in less than an hour. Recipe includes a how-to video!
Prep: 25min
Total: 50min
Yield: 6
Serving Size: 1 serving
Nutrition Facts: servingSize 1 serving, calories 554 kcal, Carbohydrate 39 g, Protein 27 g, Fat 34 g, Saturated Fat 17 g, Trans Fat 1 g, Cholesterol 131 mg, Sodium 1239 mg, Fiber 4 g, Sugar 9 g, unSaturated Fat 13 g
Ingredients:
- 6 strips uncooked bacon (cut into pieces)
- 3 Tablespoons unsalted butter
- 1 medium yellow onion (diced (about 1 cup))
- 1 red pepper (diced (about 1 cup))
- 1 Tablespoon diced jalapeno (seeds and ribs removed)
- 1 ½ Tablespoons minced garlic
- ¼ cup all-purpose flour
- 1 teaspoon table salt (plus more as needed/to taste)
- ¾ teaspoon ground black pepper
- ¾ teaspoon smoked paprika
- ½ teaspoon dry ground mustard
- 4 cups chicken broth
- 1 cup water (or use another cup (236 ml) of chicken broth )
- 1 cup whole milk
- 1 cup heavy cream
- 1 lb Gold potatoes diced into 1” cubes (you do not need to peel, but do remove any shoots)
- 1 lb boneless skinless chicken breast or mix of breast and thighs (raw)
- 2 ½ cups sweet corn (fresh, frozen, or canned (if frozen no need to thaw, if canned drain before using) )
- Desired toppings. We enjoy this chicken corn chowder plain but also like corn chips, Fritos, or crackers, scallions/green onions, additional jalapeno, cilantro, shredded cheddar cheese, and more!
Instruction:
- 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 (you can eyeball it, no need to be exact! I like to use a ladle and ladle out the excess and pour it into a can to solidify before disposing of it).
- 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 ground mustard.
- 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 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 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!
Creamy Chicken and Corn Chowder
This chowder will quickly become a go-to recipe! It’s loaded with chicken, veggies and rich creamy broth. Delicious comfort food!
Prep: 15min
Total: 55min
Serving Size: 1 serving
Nutrition Facts: calories 497 kcal, Carbohydrate 40 g, Protein 27 g, Fat 26 g, Saturated Fat 12 g, Cholesterol 94 mg, Sodium 388 mg, Fiber 3 g, Sugar 4 g, servingSize 1 serving
Ingredients:
- 3 cups cooked shredded chicken*
- 8 slices bacon, (cooked and crumbled)
- 1/4 cup butter, (cut into 1 Tbsp pieces)
- 1 large red bell pepper, (chopped (1 1/2 cups))
- 1 medium yellow onion, (chopped (1 1/4 cups))
- 1 – 2 jalapeños, ( seeds and ribs removed for less heat if desired, finely chopped)
- 4 cloves garlic, (minced)
- 1/3 cup all-purpose flour
- 6 cups low-sodium chicken broth
- 3 medium (22 oz) russet potatoes, (peeled and chopped slightly less than 1/2-inch thick)
- 2 bay leaves
- Salt (and black pepper, to taste)
- 2 1/2 cups fresh or frozen corn
- 1 1/2 cups half and half
- Chopped green onions (and shredded cheddar cheese (optional))
Instruction:
- In a large pot, melt butter over medium heat. Add red bell pepper, onions, jalapenos and saute until tender, about 3 minutes.
- Add garlic and cook 30 seconds longer. Stir in flour, and cook 2 minutes stirring constantly.
- While stirring, slowly pour in chicken broth. Add potatoes, bay leaves and season with salt and pepper to taste.
- Bring mixture to a simmer stirring frequently, then reduce heat to low and simmer, uncovered, 20 to 25 minutes until potatoes are tender, stirring occasionally.
- Add in cooked chicken, corn and half and half and simmer, uncovered 5 minutes longer, stirring occasionally.
- Serve warm topped with cooked bacon and optional green onions and cheese.
Summer Corn and Chicken Chowder
FAQ
How do you thicken corn chowder?
What two ingredients must be present for the soup to be called a chowder?
What is chicken chowder made of?
What’s good with corn chowder?
- Grilled Cheese. Corn by itself is already delicious, but to me it’s perfect pair is cheese! …
- BLT. The classic bacon, lettuce, and tomato sandwich is another excellent choice when having corn chowder. …
- Dinner Rolls. …
- Smoked Sausage. …
- Grilled Salmon. …
- Salad. …
- Ham and Cheese. …
- Quiche.
