Have you ever had one of those nights when the ocean breeze picks up, and all you want is a big, cozy bowl of something good? That’s how this Chicken Corn Chowder happened—post-surf, sun-kissed, and starving.
We raided the fridge, tossed in rotisserie chicken, fresh corn, a little smoky heat, and boom—pure comfort in a bowl.
This chowder is all about good vibes and good company. Perfect for feeding the crew after a beach day or dishing up at a backyard bonfire.
No fuss, just rich, creamy, slightly sweet, and a little spicy. Got tortillas? Crisp ‘em up for dipping. Feeling fancy? Cotija and a squeeze of lime take it up a notch.
It’s laid-back, feel-good food, no rules required. So grab a pot, call your people, and let’s cook. What’s your ultimate comfort dish? Drop your faves—I’m always down for new ideas!
What I Didn’t Expect About This Recipe?
- Discovering the bacon twist: Incorporating crispy bacon and using its fat for sautéing vegetables added a smoky richness that transformed the chowder into a family favorite.
- Perfect for cozy evenings: This hearty chowder has become my go-to dish for chilly nights, offering warmth and comfort in every bowl.
- Versatility in serving: Pairing the chowder with a café latte or a side of whipped Greek yogurt provides delightful meal options that are both satisfying and balanced.
- A crowd-pleaser: Friends and family always rave about this dish, making it a staple at gatherings and potlucks.
- Simple yet indulgent: Despite its rich flavors, the recipe is straightforward, allowing me to enjoy a gourmet meal without spending hours in the kitchen.
Chicken Corn Chowder Recipe
Equipment
- Large soup pot
- Wooden Spoon or Spatula
- Cutting Board
- Sharp Knife
- Measuring cups and spoons
Ingredients
- 2 slices thick cut bacon
- 1 medium onion
- 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
- Cook bacon in a large soup pot until browned.
- Sauté onion, celery, garlic, salt, thyme, and pepper until fragrant.
- Add broth, scraping up browned bits for extra flavor.
- Stir in potatoes, corn, and chicken; simmer until tender.
- Remove and shred the cooked chicken, then return it to the pot.
- Whisk cream and cornstarch, then stir into the soup to thicken.
- Serve hot with your favorite toppings!
Nutritional Info:
| Nutrition | Value |
|---|---|
| Calories | 526kcal |
| Carbohydrates | 36g |
| Fibre | 4g |
| Fat | 30g |
| Sodium | 1225mg |
| Sugar | 8g |
Tips for the Best Chicken Corn Chowder
- Use Bone-In Chicken for More Flavor – If you have time, swap boneless chicken breasts for bone-in, skin-on chicken thighs or breasts. Simmering them in the broth will add a deeper, richer flavor. Just remove the skin before shredding.
- Crispy Bacon for Extra Texture – Cook the bacon until crispy, then set it aside and crumble it over the chowder just before serving for the best crunch and smoky flavor.
- Layering Flavor is Key – Deglazing the pot by scraping up the browned bits after cooking the bacon and sautéing the aromatics infuses the soup with extra depth.
- Perfectly Creamy Texture – For an ultra-creamy chowder, blend a cup of the soup with an immersion blender before adding the shredded chicken back in. It thickens the soup naturally without extra cornstarch.
- Corn Options Matter – Fresh corn adds a natural sweetness, but high-quality frozen or even fire-roasted canned corn works beautifully if it’s out of season.
