This Chicken Corn Chowder is an easy and healthy meal made in one pot! This chicken soup is loaded with tender shredded chicken breast, chunks of potato, sweet corn, veggies, and more in a rich and creamy broth.
Looking for more creamy soups? Try this Creamy Italian Slow Cooker Chicken Noodle Soup, this Chicken Gnocchi Soup, or this Zuppa Toscana.
Table of Contents
- Why we love this easy Chicken Corn Chowder:
- What others are saying:
- Chicken Corn Chowder Ingredients:
- How to make Chicken Corn Chowder:
- Variations and Substitutions
- How to store:
- Can this soup be frozen?
- Can I make this soup in the slow cooker?
- Serving suggestions:
- More chowder recipes you’ll love:
- Chicken Corn Chowder Recipe
This Chicken Corn Chowder is one of my favorite soups for any season: it’s got sweet corn that’s so abundant in the summer, and yet it’s perfectly creamy and cozy.
This soup starts with a flavorful base of smoky bacon, and aromatics sautéed in the bacon fat. This simple step adds so much flavor to the soup!
Add the rest of the ingredients and you’ve got a satisfying, creamy soup that you’ll want to keep on repeat.
Bonus: it’s made in just one pot! Because who doesn’t love to have more one-pot meals in their back pocket?!
Why we love this easy Chicken Corn Chowder:
- Simple ingredients: This no-fuss recipe transforms simple ingredients into a hearty soup with so much flavor.
- Cozy: The creamy broth, smoky bacon, tender potatoes, and juicy chicken create a cozy soup the whole family will love!
- Quick: This soup only takes 35 minutes to make, so it’s perfect for busy weeknights when you want a comforting meal in a flash.
What others are saying:
“Family really liked this soup! Thx for sharing . Instead of thyme, I added Worcestershire.” Tricia
“My 2 year old is the luckiest eater and I don’t think he’s liked anything new I’ve made in the past 6 months. I tried this soup and he LOVED it. Thank you so much!” Amy
Chicken Corn Chowder Ingredients:
- Bacon: Diced, thick-cut bacon gives the chowder extra texture and a little salty smokiness.
- Aromatics: We create a flavor base with sautéed onion, celery, and garlic.
- Seasonings: A simple blend of seasonings is all this soup needs. Mix in a little salt, dried thyme, and black pepper, and your soup will be plenty flavorful.
- Chicken broth: I use low sodium chicken broth to control the saltiness.
- Potatoes: Use whatever potatoes you like. Just make sure to dice them first! You can peel or leave the peel on, depending on your preference.
- Corn: Fresh or frozen corn will work.
- Chicken: I use boneless, skinless chicken breasts. They’ll cook directly in the soup, then you’ll remove them, shred them, and add the chicken back in! You can also use chicken thighs or leftover shredded chicken or slow cooker shredded chicken if you have it.
- Cream and cornstarch: Whisked together to form a slurry which creates a thicker, creamier soup.
- Toppings: Use whatever toppings your heart desires! I love shredded cheese, green onions, and extra crumbled, cooked bacon.
How to make Chicken Corn Chowder:
This Chicken Corn Chowder is made in just one pot. Less clean-up is always something I can get on board with. Full instructions can be found in the recipe card below.
- Cook the bacon until browned, then add onion and celery and cook in the bacon fat.
- Toast the seasonings in the pot.
- Add broth, potatoes, corn, and chicken breasts to the pot. Bring to a simmer.
- Add the shredded chicken and cream and cornstarch slurry to the soup.
Variations and Substitutions
- Add more veggies: Sauté any of your favorite veggies with the onion and celery! Try mushrooms, diced carrots, broccoli florets, chopped bell pepper, you name it. You could also wilt some spinach in at the end!
- Make it vegetarian: Just leave out the chicken and the bacon, and swap the broth for vegetable.
- Spice it up: Mix in red pepper flakes, cayenne pepper, hot sauce, or sauté some chopped jalapeños with the other veggies.
- Use pre-cooked chicken: If you have leftover roast chicken you need to use or just bought a rotisserie chicken, feel free to shred that up and use it in the soup instead. Just add it a few minutes before the potatoes are done so it can warm up!
How to store:
Leftover Chicken Corn Chowder will last in an airtight container in the fridge for 3-4 days. To reheat, warm on the stove until heated through.
Can this soup be frozen?
In general, I don’t recommend freezing soups made with potatoes and cream because the texture can be affected.
Can I make this soup in the slow cooker?
Absolutely! Here’s how to make it in the slow cooker:
- Cook the bacon in a skillet until crispy, then add it to the slow cooker.
- Add onion, celery, garlic, salt, thyme, pepper, broth, potatoes and corn to the slow cooker.
- Add chicken breasts, cover, and cook on low for 4-6 hours, until the potatoes are tender.
- Remove chicken, shred, and return to the soup.
- Mix cream and cornstarch, then stir into the soup to thicken. Cook on high for another 30 minutes until thickened slightly.
Serving suggestions:
Chicken Corn Chowder is perfect on its own, but you can totally fill out your meal up with a simple salad, a chunk of crusty buttered no-knead bread, Roasted Green Beans, a slice of Garlic Bread, or even a Grilled Cheese Sandwich!
More chowder recipes you’ll love:
- Potato Corn Chowder — skip the chicken!
- Quinoa Corn Chowder — we love the added protein from quinoa.
- Southwest Grilled Corn Chowder — a fun and flavorful twist.
- Instant Pot Potato Corn Chowder — we love that this cooks hands off!
Chicken Corn Chowder
written by Ashley Fehr
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 1lb)
- 1 cup cream (any kind will work)
- 2 tablespoons corn starch
- shredded cheese, green onions, crumbled cooked bacon as desired for serving
Instructions
- In a large soup pot over medium-high heat, cook bacon until browned.
- Add onion and celery, cooking and stirring until the onion starts to brown. Add garlic, salt, thyme and pepper and cook 1 minute.
- Stir in broth, scraping the bottom of the pot to remove any browned bits.
- Add potatoes, corn, and chicken breasts. Fully submerge chicken, bring to a simmer, and reduce heat to medium.
- Cover and cook for 15-20 minutes until potatoes are tender and chicken is cooked through. Reduce heat to low.
- Remove cooked chicken breasts from pot and shred. Stir back into soup.
- Combine cream and corn starch and gradually whisk into soup mixture, a little at a time, until thickened slightly.
- Serve with additional toppings as desired.
Nutrition Information
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Bobbi says
My family loved this!
Ashley Fehr says
Thanks Bobbi!
Jennifer Lopez says
Made this last night and it was so easy to make and absolutely delicious! The only mistake I made was not making a double batch.
Ashley Fehr says
I’m so glad you liked it!
Dale M. says
I made this soup yesterday and it turned out delicious. I substituted shredded rotisserie chicken for the chicken breasts and also added a 4 oz. can of mild green chiles. That kicked it up a notch. Thanks.
Ashley Fehr says
Thanks for sharing Dale!
Betsy says
Can I freeze this soup considering there’s cream in it?
Thank you,
Betsy
Ashley Fehr says
Yes heavy cream should freeze just fine
Mary says
Added some white wine, a little extra salt, and doubled the amount of thyme. Delicious!
Ashley Fehr says
Thanks for sharing!
Deb Garner says
Made it for the first time today. YUMMY!!
Deb
Sudie says
The soup was good but just didn’t have much flavor. I even melted more cheddar in it and added chicken bouillon.
The Recipe Rebel says
I’m sorry to hear the recipe wasn’t to your taste, Sudie. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!
Tricia says
Family really liked this soup! Thx for sharing . Instead of thyme, I added Worcestershire.
The Recipe Rebel says
So happy to hear that, Tricia!
Amy says
My 2 year old is the luckiest eater and I don’t think he’s liked anything new I’ve made in the past 6 months. I tried this soup and he LOVED it. Thank you so much!
Beth Darragh says
Hi,
Can this be adapted for the slow cooker? Thanks!
The Recipe Rebel says
Hi Beth! Yes, you could make this in the slow cooker. I haven’t tested it out myself but it would similar to the instructions in this recipe for the slow cooker version: https://www.thereciperebel.com/white-chicken-chili/ Enjoy!
Anna Chaplin says
I am so PROUD of how my soup came out!!! 10 Stars!!!
The Recipe Rebel says
Hi Anna! So glad you enjoyed the recipe! Thank you for this kind review!
Deb says
Looking for Chicken Tetrazzini recipe that was pictured !! Please send!! Thank you!
The Recipe Rebel says
Hi Deb! Here you go: https://www.thereciperebel.com/chicken-tetrazzini/ Also you can use the search bar at the top of the screen to search for any recipe on my site. Hope this helps!
Dixie says
Thanks for this great recipe Ashley ! Jen made it first and her whole family love it ! I tried it for a hearty supper with buns …so good !
The Recipe Rebel says
Hi Dixie! So glad you enjoyed the recipe! Thank you for this kind review!
Claudia says
Happy Thanksgiving to you and your family. This recipe looks awesome and I will be making it soon. My only exception is I won’t add the salt, my husband had a heart attack a month ago and I am now cooking heart healthy, lowfat, low sodium in which I don’t use meals now. And this looks great, I will add two thin slices of bacon though and drain. Thank you so much for your recipes, you are amazing to say the least. You are a gem. Take care and God Bless….Claudia
The Recipe Rebel says
Hope you enjoy it Claudia!