Creamy Chicken and Corn Chowder

Published October 1, 2022. Updated October 2, 2022

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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. Itā€™s a fall staple!

Chicken corn chowder in a serving bowl with oyster crackers to the side.

Creamy Chicken and Corn Chowder

This is the coziest of soups! Itā€™s loaded to the max with delicious, fresh ingredients and itā€™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 itā€™s just a bit of chopping, sautĆ©ing and allowing enough time on the stovetop to simmer to perfection.

Serve it with cornbread or 1-hour dinner rolls for an ideally comforting meal.

Ingredients for chicken corn chowder soup.

Chicken Corn Chowder Soup Recipe Ingredients

  • 3 cups cooked shredded chicken (from a rotisserie chicken or cooked chicken breasts or thighs)
  • 8 slices cooked bacon, chopped
  • 1/4 cup butter, diced into 1 Tbsp pieces
  • 1 large red bell pepper, diced (1 1/2 cups)
  • 1 medium yellow onion, diced (1 1/4 cups)
  • 1 – 2Ā jalapeƱos, 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 (3 cups)
  • 2 bay leaves
  • Salt andĀ black pepper, to taste
  • 2 1/2 cups fresh or frozen corn
  • 1 1/2 cups half and half
    Collage of photos showing how to make creamy chicken corn chowder on the stovetop.

How to Make Chicken Corn Chowder

  • 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, then reduce heat to low and cook, 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.

 

Close up photo of creamy chicken corn chowder in a pot.

Possible Substitutes and Variations

  • Alternate potatoes: Red potatoes or Yukons would work here as well. The soup just wonā€™t be quite as thick since the potatoes arenā€™t as starchy.
  • Mild soup: If you arenā€™t a fan of heat you can omit the jalapeƱo.
  • Use up the bacon fat: Instead of using butter you can replace it with rendered bacon fat by cooking the bacon beforehand.
  • Sub ham for bacon: For a cheaper alternative you can finish the soup with chopped cooked ham instead of bacon. This is a great option if you have some left from a ham roast.
  • Herbs: For an herby soup you can mix in some thyme, rosemary and parsley.

 

 

Recommended Toppings

We like to serve this with:

  • Shredded cheddar cheese (medium or sharp)
  • Chopped green onions
  • Crushed tortilla chips or oyster crackers

Storage

  • It will keep in the fridge in an airtight container up to 3 days.
  • Freezing this soup isnā€™t recommended. The potatoes would become mushy and broth would end up separated and thinned.

Two servings of chicken corn chowder in red bowls sitting over a green cloth on a marble surface.

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Chicken corn chowder in a serving bowl with oyster crackers to the side.
4.95 from 59 votes

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!
Servings: 3
Prep15 minutes
Cook40 minutes
Ready in: 55 minutes

Ingredients

Instructions

  • 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.

Notes

  • *If cooking your own chicken begin with about 1 lb chicken breasts or thighs. You can cook it in the soup with the potatoes, just cook to 165 degrees in center.
  • Recipe makes about 14 cups.
Nutrition Facts
Creamy Chicken and Corn Chowder
Amount Per Serving
Calories 497 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 12g75%
Cholesterol 94mg31%
Sodium 388mg17%
Potassium 1103mg32%
Carbohydrates 40g13%
Fiber 3g13%
Sugar 4g4%
Protein 27g54%
Vitamin A 1090IU22%
Vitamin C 32.9mg40%
Calcium 88mg9%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.
Photos updated Oct 2022. Recipe adapted with some changes from BHG