Introduction

Chicken Corn Chowder is a comforting and hearty soup perfect for chilly days. It combines tender chicken, sweet corn, and creamy potatoes in a rich broth that’s easy to prepare and sure to satisfy.

A creamy white pot filled with thick chicken corn chowder that has bright yellow corn kernels and bits of shredded white chicken mixed throughout. The soup is topped with small green onion pieces and crispy brown bacon bits scattered over the surface. A wooden spoon with a smooth light wood texture rests inside the pot, partially scooping the chowder. Near the top left, there are two slices of crusty white bread and a small white bowl with more green onion pieces on a white marbled surface. A dark blue cloth peeks out from underneath the pot. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 slices thick cut bacon, diced
1 medium onion, diced
1 stalk celery, sliced
1 teaspoon minced garlic
1 teaspoon salt
½ teaspoon dried thyme
¼ teaspoon black pepper
3 cups low sodium chicken broth
4 medium potatoes, diced
3 cups fresh or frozen corn
2 boneless skinless chicken breasts (about 1 lb)
1 cup cream (any kind will work)
2 tablespoons corn starch
Shredded cheese, green onions, crumbled cooked bacon (optional, for serving)

Instructions

Step 1: In a large soup pot over medium-high heat, cook the diced bacon until browned.
Step 2: Add the diced onion and sliced celery to the pot. Cook and stir until the onion starts to brown. Then add the minced garlic, salt, dried thyme, and black pepper. Cook for 1 minute to release the flavors.
Step 3: Stir in the chicken broth, scraping the bottom of the pot to loosen any browned bits for extra flavor.
Step 4: Add the diced potatoes, corn, and chicken breasts to the pot. Make sure the chicken is fully submerged. Bring the mixture to a simmer and then reduce the heat to medium.
Step 5: Cover the pot and cook for 15-20 minutes, until the potatoes are tender and the chicken is cooked through. Then reduce the heat to low.
Step 6: Remove the cooked chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup and stir to combine.
Step 7: In a small bowl, combine the cream and corn starch. Gradually whisk this mixture into the soup a little at a time, stirring until the soup thickens slightly.
Step 8: Serve the chowder hot, garnished with shredded cheese, green onions, and crumbled cooked bacon if desired.

Tips & Variations

For a dairy-free version, substitute the cream with full-fat coconut milk and use potato starch instead of corn starch to thicken.
Add diced carrots or bell peppers with the onion and celery for extra color and nutrition.
Use leftover cooked chicken instead of raw breasts to save cooking time. Add it in step 6 without cooking again.
Adjust the thickness by adding more broth if too thick, or more corn starch mixture if you prefer it thicker.

Storage

Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. You can also freeze the chowder for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A bowl of creamy corn chowder with a thick white base filled with bright yellow corn kernels and small white potato chunks spread evenly throughout. Visible pieces of shredded chicken and small brown bacon bits are scattered on top, along with finely chopped green onions adding pops of green color. A silver spoon rests inside the bowl, scooping up some of the chowder to show its rich texture. Near the bowl, slices of crusty bread sit on a white marbled surface with a sprig of fresh green herbs nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen corn in this recipe?

Yes, frozen corn works perfectly and is a convenient option when fresh corn is not in season. Just add it directly to the soup as instructed.

How do I know when the chicken is cooked through?

The chicken breasts should reach an internal temperature of 165°F (74°C) and no longer be pink inside. Cooking time usually takes about 15-20 minutes once simmering, depending on thickness.