This Chicken Corn Chowder is an easy and healthy meal made in one pot! This corn chowder is loaded with tender shreds of chicken, veggies, and more in a rich and creamy broth.
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I love all soup recipes. I mean, what’s better than a steaming hot, cozy bowl of deliciousness?
There’s nothing that comes close when it’s chilly out.
And while I won’t say no to any soup, there’s something about corn chowder that just screams cozy. This Chicken Corn Chowder is no exception! This soup is simple to make yet so flavorful, creamy, and loaded up with good-for-you ingredients.
Bonus: it’s made in just one pot! Because who doesn’t love to have more one-pot meals in their back pocket?!
- Bacon: diced, thick-cut bacon gives the chowder some extra texture and a little salty smokiness.
- Aromatics: we’re creating 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 so I can 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!
- 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 and aromatics: In a large pot, cook the bacon until browned. Add in onion and celery and cook, then stir in the seasonings.
- Add veggies, broth, and chicken: To the pot, add broth, potatoes, corn, and chicken breasts. Bring to a simmer.
- Cook: Cover the pot and cook until the potatoes are tender and the chicken is cooked through.
- Shred the chicken: Remove the chicken from the pot, shred it up, then stir it back in.
- Make it creamy: In a small bowl, whisk together cream and cornstarch. Slowly whisk that into the soup until thickened slightly.
Corn Chowder FAQs
Our chowder starts with salty bacon, sautéed onion, celery, and garlic, and a few simple seasonings. Once those are nice and aromatic, we can add the remaining ingredients. The result is an insanely flavorful soup. It doesn’t take much!
We’re thickening our Chicken Corn Chowder with a cornstarch slurry which is a mixture of cream and cornstarch. If you like your chowder even thicker, feel free to add the slurry, then let the soup simmer for a few minutes. This will help thicken it up too!
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.
In general, I don’t recommend freezing soups made with cream, because the texture can be affected. However, you can hold off on adding the slurry and freeze the chowder for 2-3 months. When you’re ready to serve, thaw in the fridge, then warm on the stove and add the slurry!
- 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.
- Spice it up. Mix in red pepper flakes, cayenne pepper, or sauté some chopped jalapeños with the other veggies.
- Use pre-cooked chicken. If you have leftover chicken you need to use, 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!
Chicken Corn Chowder is perfect on it’s own, but you can totally bulk your meal up with a simple salad, a chunk of crusty buttered bread, Roasted Green Beans, a slice of Garlic Bread, or even a Grilled Cheese Sandwich!
More Corn Chowder Recipes You’ll Love
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Chicken Corn Chowder
- 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
- 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.
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