Creamy Chicken and Corn Chowder

08.15.2014

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Creamy Chicken and Corn Chowder | Cooking Classy

I’m a firm believer that you can never have too many soup recipes! Crazy enough though I didn’t use to care all that much for soup, it just didn’t seem to have enough sustenance or something. Then I realized I just needed to either make my soups heartier or serve it with a side that is a little more filling if the soup is really light. Now, soup is definitely one of my favorite things to make for dinner so I’m always looking out for new soup recipes.

Today we are serving up this Creamy Chicken and Corn Chowder that is definitely a win all around. I loved it, my husband loved it and my picky eating kids loved it. How could we not? This soup is loaded with chicken, potatoes, bell peppers, corn and bacon, and let’s not forget about that generous amount of half and half that makes this soup rich and irresistibly creamy! This one is definitely going to be added to my soup rotation! I can’t wait to cozy up with a bowl of it during the cold seasons that lay just ahead.

Enjoy!

Creamy Chicken and Corn Chowder | Cooking Classy

Creamy Chicken and Corn Chowder | Cooking Classy

Creamy Chicken and Corn Chowder

Prep Time: 15 minutes

Cook Time: 30 minutes

Yield: About 7 servings

Creamy Chicken and Corn Chowder

Ingredients

  • 1 lb boneless skinless chicken breast, cooked and shredded (3 cups)
  • 8 slices bacon, cooked and crumbled*
  • 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 - 2 jalapenos, seeded 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 russet potatoes, peeled and diced slightly less than 1/2-inch thick (3 cups)
  • 2 bay leaves
  • Salt and freshly ground black pepper, to taste
  • 2 1/2 cups fresh or frozen corn
  • 1 1/2 cups half and half
  • Green onions and seeded, finely chopped jalapenos (optional), for serving

Directions

  • 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 add in chicken broth and whisk until well blended.
  • Add potatoes, bay leaves and season with salt and pepper to taste. Bring mixture to a boil stirring frequently, then reduce heat to medium-low and cook, uncovered, 10 minutes or just until potatoes are tender, stirring occasionally.
  • Add in cooked chicken, corn and half and half and simmer, uncovered 10 - 15 minutes longer, stirring occasionally. Serve warm topped bacon, green onions, and optional jalapeno peppers.
  • Recipe Source: adapted with some changes from BHG
http://www.cookingclassy.com/2014/08/creamy-chicken-corn-chowder/

I love bubbles. Bacon bubbles. Wait, I love anything that has to do with bacon. Don’t all good things begin with bacon?

Bacon | Cooking Classy

115 comments

  • Angela: This looks fantastic! I agree with you, ya can’t have enough soup recipes! It’s such a comforting meal! Pinned! August 15, 2014 at 10:17am Reply

  • Laura (Tutti Dolci): I just picked up fresh corn at the farmer’s market so I have to try this chowder! August 15, 2014 at 11:06am Reply

  • Matt Robinson: A big bowl of this during a rainy day sounds like the perfect day, can’t wait to make it then! August 15, 2014 at 11:15am Reply

  • Averie @ Averie Cooks: I love the bright pops of color in this soup! So eye-catching and the soup base looks so hearty and creamy! August 15, 2014 at 11:34am Reply

  • Shelly: I love soup too! I make a corn chowder, never thought of adding chicken. :) Must do! August 15, 2014 at 12:50pm Reply

  • Anna @ Crunchy Creamy Sweet: I am ready for fall and this soup sounds fantastic! Pinned! August 15, 2014 at 2:04pm Reply

  • Baby June: That looks amazing! So creamy and comforting, mmm :) August 15, 2014 at 4:12pm Reply

  • Cate @ Chez CateyLou: I LOVE soup, and this one looks so incredible. It has some of my favorite things in it. What a perfect dinner! August 16, 2014 at 10:01am Reply

  • Jo Takiari: I would love to make this, am from Australia. ..what is half and half? August 16, 2014 at 8:04pm Reply

    • Jaclyn: It is simply equal parts milk and cream. I hope you try this and love it! August 17, 2014 at 9:44am Reply

  • Melanie: I LOVE Soup/Chowders I can’t wait to make this one!! I’m sure my family will LOVE IT!! August 16, 2014 at 8:21pm Reply

  • Danielle: This looks great! Super tasty I’ll bet! August 18, 2014 at 5:52pm Reply

  • Megan {Country Cleaver}: Seconded – there is no such thing as too many soup recipes!! And I love comforting soups, too! August 20, 2014 at 10:26pm Reply

  • Jen: This looks so tasty! I’ve been craving soup recently, I think I might give this one a go!! August 21, 2014 at 4:44pm Reply

  • Kate @ Diethood: This is gorgeous! AND there’s bacon?!? Brilliant!! August 22, 2014 at 10:00am Reply

    • Jaclyn: Thanks Kate! August 22, 2014 at 10:55am Reply

  • Tedda: Looks so yummy! Do you know if this freezes well? August 22, 2014 at 6:01pm Reply

    • Jaclyn: I haven’t tried so I can’t say for sure. I usually don’t like the way soups freeze with broth in them though. August 23, 2014 at 1:07pm Reply

  • Connie: I’m making right now! I had leftover sweet corn and grilled chicken and it came out awesome! August 25, 2014 at 9:15am Reply

    • Jaclyn: I’m so glad you liked it Connie! Thanks so much for your comment! August 25, 2014 at 9:53am Reply

  • Erin: Made this soup over the weekend and it was delicious. I did sprinkle shredded cheese on top along with the bacon bits and green onions. August 26, 2014 at 6:50am Reply

    • Jaclyn: You can never go wrong with cheese :). I’m glad you liked it Erin! August 26, 2014 at 9:19am Reply

  • Valerie: I make this every summer when the fresh corn is out. My family can’t get enough of it. August 27, 2014 at 6:08pm Reply

  • Jamie: Just made this and it is absolutely DELISH!!!!! Only thing I did differently was added the bacon to the chowder instead of topping it with bacon. Great recipe and can’t wait to make it again! YumYumYum! August 31, 2014 at 4:06pm Reply

    • Jaclyn: I’m so glad you liked it Jamie! Thanks for your feedback! August 31, 2014 at 7:06pm Reply

  • Jan L.: I made this soup today (September 1). I love to try different soups in the fall. This one is very good. The family all gave it thumbs up. Will definately make again. September 1, 2014 at 4:41pm Reply

    • Jaclyn: Awesome! I’m glad they gave it a good review :)! Thanks for your comment Jan! September 1, 2014 at 5:19pm Reply

  • nicole: would it be okay if i use whole milk instead of half and half, besides it being not as rich? i’m making it for myself and my mom, and she’s not a fan of half and half September 1, 2014 at 6:22pm Reply

    • Jaclyn: Yes, just like you said it wound be as rich or quite as creamy and thick but it should still taste good. September 2, 2014 at 12:40am Reply

  • Dinimae: This is hands down the best soup I’ve made in years. I used one ear of white corn and one of yellow. Absolutely delicious. September 1, 2014 at 7:59pm Reply

    • Jaclyn: I’m so happy to hear that Dinimae! Thanks for your feedback! September 22, 2014 at 9:42pm Reply

  • Judy: I’m a soup lover too, especially in the winter & this one sounds really promising. The bacon picture below the recipe makes me wonder if it wouldn’t be even better with bacon added.
    One thing though, if you cook the potatoes until they’re just done & then cook them another 10 to 15 minutes after the other stuff is added in, wouldn’t the additional cooking time turn them to mush? September 5, 2014 at 1:10pm Reply

    • Judy: Oops…didn’t see the bacon in the recipe….guess it would be better with bacon….lol at myself. September 5, 2014 at 1:13pm Reply

    • Jaclyn: You can adjust that according to your taste, it doesn’t turn them to mush but they should be very soft by the end of cooking (which is what I prefer with soup in potatoes). You could cook until almost tender if you want then simmer 10 more. I hope you love this soup Judy! September 5, 2014 at 3:19pm Reply

  • RUBY L BROWN: Nice soup. Please add me to your email list to follow you. Thank you, RUBY L BROWN September 5, 2014 at 4:15pm Reply

  • I_Fortuna: I really recommend that you add the cream or half n half once you have ladled the soup into heated bowls. Dairy will tend to separate if the heat goes too high and the soup will not be creamy. I know it says simmer but how often do we get distracted and the soup boils or other food burns. Yes, cream can take higher heat than milk but trust me, this works best and tastes better.
    I make this soup all the time, it is family favorite. September 5, 2014 at 6:16pm Reply

    • Chelle: It sounds like you’ve found something that works for your family, good for you! I cook a LOT of soups, stews and sauces and find a 9″ simmer plate to be invaluable for avoiding hotspots, burning, and overheating, when simmering things (about $35 fm Amazon by Kuhn Rikon and works with all cooktops). I haven’t found an issue with separation. I do temper many dairy items before adding. January 7, 2015 at 7:50am Reply

  • Lissa: This recipe sounds absolutely delicious!!!! I have someone in my family that must eat gluten free foods. What can I use in place of the flour in this recipe? September 6, 2014 at 8:53pm Reply

  • Claudia Michaels: Because of dietary restrictions could you give me the nutritional information for this wonderful soup? September 7, 2014 at 2:48pm Reply

    • Jaclyn: Sorry I don’t have that but there are some websites out there you can find it like myfitnesspal.com October 6, 2014 at 1:18pm Reply

  • Creamy Corn Chowder | Especially Edible: […] from Cooking Classy, adapted from Better Homes and […] September 8, 2014 at 2:56pm Reply

  • Jocelyn: My family thought this soup was fantastic! The bacon is a wonderful touch. Thanks so much. September 10, 2014 at 8:41pm Reply

    • Jaclyn: I’m happy to hear you family liked it Jocelyn! Thanks for your comment! September 10, 2014 at 11:14pm Reply

      • Kelly Allison: I cook for 2 so it’s hard to find recipes for that quantity. I was wondering if you’ve ever frozen portions of this soup? Thank you. September 14, 2014 at 8:56pm Reply

        • Jaclyn: Sorry I haven’t tried with this recipe. I’m not sure how well it would freeze. October 20, 2014 at 12:52am Reply

  • Laurie: Do you think i could modify instuctions for crock pot cooking? Any suggestions… September 12, 2014 at 11:44am Reply

    • Jaclyn: Please see following comment. October 21, 2014 at 7:15pm Reply

  • Shellie: I made this last night and it is delicious. Do you have the nutritional information on it? Thanks for this recipe. If it’s not too high in calories or fat I hope to make it a staple! September 15, 2014 at 8:03am Reply

    • Jaclyn: Sorry I don’t have the nutritional info on my recipes but you can usually find it on sites like myfitnesspal.com October 6, 2014 at 1:21pm Reply

  • Sarah: Made this the other night! It is fabulous! We topped it with a bit of shredded cheddar and some extra black pepper. Can’t wait to make it again! September 15, 2014 at 3:12pm Reply

  • Aiwan: I’m going to make this soup tomorrow, but I don’t understand exactly should the chicken be fried or boiled? September 24, 2014 at 2:53pm Reply

  • Janet Fazio: We just had the first rain of the season, so I’m searching for some new soup recipes. This one looks amazing and I love that it has lots of protein. September 25, 2014 at 5:58pm Reply

  • Raechelle M.: Hi, I was just wondering of this could be done in a slow cooker? September 26, 2014 at 7:55pm Reply

    • Jaclyn: I think that would be fine, I’d just cook the chicken in there too and make a roux with the butter/flour/half and half at the end in a saucepan then mix it into the soup. Hope that helps! October 21, 2014 at 7:11pm Reply

  • Terri: I just want you to know that I made this soup the other night and it was AMAZING. I do gluten free…so I used a rice flour AP mix (thanks to Jeanne at artofglutenfreebaking.com) in place of the regular flour. The only thing additional I added to this amazing recipe was a can of ROTELLE tomatoes. The tomatoes, in conjunction with the jalapeños, gave it an amazing warm heat which we loved. Also just to note, I cooked my chicken and seasoned with creole seasoning (which added another zing of heat). The entire pot of soup was gone in 24 hours (3 people enjoying every last drop). Thanks for sharing this amazing recipe!!! October 2, 2014 at 6:18am Reply

  • Ray McKee: I like to serve home made garlic toast wit this soup. French bread or sour dough loaf cut in 1/2″ slices, rubbed with fresh garlic & butter, Toasted quickly for a quick browning an a good complement to the soup.
    Ray October 3, 2014 at 4:41am Reply

  • Amber: This sounds delicious. Can you adapt it to be cooked in the slow cooker? Any ideas? October 4, 2014 at 9:40am Reply

    • Jaclyn: Yes I think you could but I would probably add a butter/flour/half and half béchamel sauce at the end so it doesn’t curdle while cooking. October 4, 2014 at 10:56am Reply

  • Amy: Do you suppose this could be done in a slow cooker? October 6, 2014 at 10:25am Reply

    • Jaclyn: Yes I think you could but I would probably add a butter/flour/half and half béchamel sauce at the end so it doesn’t curdle while cooking. October 6, 2014 at 1:05pm Reply

  • selma: How did you cook the chicken breast? October 6, 2014 at 2:33pm Reply

    • Jaclyn: Lately I’ve just been boiling them in water with salt. Since the ones I buy are usually thick, I cut them in half through the thickness of the breasts first so they cook more evenly. October 6, 2014 at 8:28pm Reply

  • Karen Gresham: Hi, I have two questions about this awesome sounding recipe.
    1. If you use fresh corn, do you steam or cook it first?
    2. Can the chowder be frozen? I’m guessing that because of the half and half, that it probably cannot.
    Thanks so much! October 8, 2014 at 5:58am Reply

    • Jaclyn: You don’t cook the fresh corn first, just add it in raw and I probably wouldn’t recommend freezing it. I hope you love it Karen! October 8, 2014 at 6:03pm Reply

  • Jennie @themessybakerblog: I made this soup on Monday. Man, is it amazing. It’s creamy, flavorful, and super easy to make. My husband and I loved it! October 8, 2014 at 12:24pm Reply

    • Jaclyn: I’m happy to hear you both loved it Jennie! Thanks for your review! October 8, 2014 at 6:02pm Reply

  • Sylvia Griffith: This soup is truly wonderful. October 13, 2014 at 3:41pm Reply

    • Jaclyn: I’m so glad you think so Sylvia! October 13, 2014 at 8:55pm Reply

  • Alexis Roepe: I made this soup this evening for dinner. It was delicious! I also decided to stir in the bacon, as others have mentioned. And served it with baked parmesan crisps.

    Thank you for sharing! October 25, 2014 at 7:46pm Reply

  • Susan: I made this soup yesterday…today, it’s gone. It was absolutely delicious!!! October 27, 2014 at 11:53am Reply

    • Jaclyn: Thanks for leaving a review Susan! I’m happy to hear it was enjoyed! October 27, 2014 at 5:17pm Reply

  • Charlotte: hmmm this looks so delicious I’m getting hungry AGAIN :P thanks for sharing, xo November 7, 2014 at 1:11pm Reply

  • Diana: I roasted a chicken, and was looking for something to do with the leftovers. I had a sick baby and husband, so I had to improvise. No canned stock, I boiled the carcass, skin and all. No red bell, I used all jalapenos. No bay, I used thyme. This is an awesome chowder!! Thanks for sharing :) November 12, 2014 at 7:45pm Reply

  • Deb: Delicious…I used turkey bacon and fat free half and half. November 18, 2014 at 2:35pm Reply

  • Anne: Do you have the nutritional info as the recipe is? And hoe much is a serving, a cup? November 18, 2014 at 5:56pm Reply

    • Jaclyn: A serving of this is probably about 1 1/2 cups (just a guess) and sorry but I don’t have the nutritional info on it but you could possibly get it from sites like myfitnesspal.com or caloriecount.about.com. November 19, 2014 at 11:46pm Reply

  • Bella: I just made this and it is delicious! November 20, 2014 at 3:33pm Reply

  • Francesca: Just made this for lunch using coconut milk instead of the half and half. Delicious!! Thank you. November 25, 2014 at 7:16am Reply

  • CMH: This looks delish! Can’t wait to try it this weekend! I had some chicken corn chowder with sweet potatoes so I’m going to add sweet potatoes to mine. Thinking of using both sweet and russet. I’ll let you know how it turns out. I’m doing everything with full fat cuz fat is wonderful!!!! November 26, 2014 at 8:51am Reply

  • CMH: I made it tonight and I think it came out wonderfully! I added 2 sweet potatoes, thyme, celery, carrots, cilantro, shallots and frozen creamed corn. I added a little corn meal and cut back on the flour. I also used heavy cream instead of half and half. I roasted my chicken in the oven using Badia. I know I kinda totally changed the recipe but this was a great base to start for me. That is what cooking is all about taking a recipe and really making it your own. Thanks so much for sharing! November 27, 2014 at 8:28pm Reply

  • Sara Mae: I made this tonight, and it was absolutely delicious! I love reading all of the great ideas in the comments. I followed the recipe pretty closely, although I used canned corn (I’m sure fresh corn would be fantastic!) and heavy cream instead of half & half. I think I would probably use thyme instead of bay leaves next time, and probably go with higher quality ingredients all around (thick cut bacon, farm fresh corn, rotisserie chicken). Very flavorful and colorful soup! Thank you. December 10, 2014 at 6:30pm Reply

  • Diane: Can you freeze the leftovers? December 24, 2014 at 7:06am Reply

  • ellie elliott: Perfect for the winter time! Thanks for sharing! January 14, 2015 at 12:43pm Reply

  • Bama: I made this today-first time husband actually liked something I made from Pinterest-please leave comments if you have MADE it, is my opinion. I used a rotisserie chicken and frozen shoe peg and yellow corn. Thanks for a delicious recipe. January 16, 2015 at 10:59am Reply

  • kristen goodrich: I just made this for the hubby and it was a big hit. Not a difficult recipe for the beginner that I am! He had 2 bowls to start and can’t wait for more. Thanks! January 18, 2015 at 2:21pm Reply

  • Rebecca: I made this tonight for my husband and two children–THEY LOVED IT! My 5 year old dislikes most food that isn’t covered in chocolate. However, both she and my 8 year old ate every bite! For my family of four this will make main two meals, plus lunch for me and hubby a couple of times. January 31, 2015 at 4:15pm Reply

  • cassandra: Do you think you could lighten it up and cut down on the bacon and use milk instead of half and half? February 3, 2015 at 6:14pm Reply

    • cassandra: I was also thinking Turkey bacon? February 3, 2015 at 6:15pm Reply

    • Jaclyn: It would definitely lighten it up it just won’t be quite as creamy and the turkey bacon would be fine, or you could use less bacon and just crumble it up into small bits. February 5, 2015 at 5:42pm Reply

  • Heather: My husband loves this! I’ve made it three times now and he and I gobble it up! I use Serrano peppers instead of jalapeños and it is delightful!! March 1, 2015 at 6:55pm Reply

  • Cathy: awesome soup. Just made it. The only change I made was that I didn’t have any boneless chicken breasts so I used boneless skinless thighs and cooked them in the bacon drippings till brown and then drained on paper towel to get rid of excess fat. Very tasty.

    I love soup receipes and this is a keeper. Thanks for sharing March 24, 2015 at 2:21pm Reply

  • karen: the directions say to add onion in the first step however it is not listed in the ingredients other than green onions for garnish. Are these white onions you are referring to and if so how much? this sounds delish and I cant wait to try it…thankyou May 8, 2015 at 5:11pm Reply

  • karen: oops, sorry, I misread it, thought it called for a yellow pepper, missed the onion, duh…thanks May 8, 2015 at 5:16pm Reply

    • Jaclyn: No worries! I hope you love it! May 8, 2015 at 7:41pm Reply

  • Shelby: This soup was fantastic!!! I made it last night for my hubby and I for dinner, and served it with corn bread. He loved it!! Thank you so much! I will be adding this to my list of dinner options. =) June 3, 2015 at 6:57am Reply

    • Jaclyn: I’m so glad you both liked this soup Shelby! Thanks for your feedback! I’ve got to make it with cornbread next time, I love cornbread! June 6, 2015 at 11:14pm Reply

  • Kait: This recipe was fantastic! I adapted it for the slow cooker and to my preferences (sans potatoes) and used what I had on hand (green pepper instead of red pepper, and red onion to make up the sweetness instead of yellow onion). I added the veggies and cooked, shredded chicken to the crock pot and dotted with butter. After 30 minutes on high I added the broth, subtracting 1/3 of the liquid to make up for the fact that it’s being cooked in a slow cooker. Near the end, I made a light roux using 2tbsp butter and flour, slowly added whipping cream instead of half and half and added in some of the soup liquid before mixing it in the Crockpot. It was amazing! One note for next time, and to anyone who doesn’t love spicy, remove the seeds from the jalapeños and use half of what the recipe calls for if cooking in a slow cooker – the long cooking time really draws out the spice. I loved it with the called for amount and the seeds but my husband found it on the hot side. July 24, 2015 at 11:14am Reply

  • Joy: I made this today. Wow… seriously delicious. Has become my favorite recipe. September 4, 2015 at 11:59am Reply

    • Jaclyn: I’m glad you liked it Joy! September 4, 2015 at 8:21pm Reply

  • Teresa: I made this last night and it was delicious. My son and his girlfriend loved it as well. Only modification, left out the butter and used the bacon fat to sweat the onions & peppers. Good stuff. This one’s a keeper! October 23, 2015 at 9:34am Reply

  • Corrie: Looks awesome. Do you have a crock pot variation? October 24, 2015 at 4:48pm Reply

  • Marsha Sharp: Having company tonight and pulled up Pinterest while I was in the grocery store looking for a good soup recipe and found this one. Have chicken cooking right now…will come back later and tell you how it went! It looks soooooo good! October 28, 2015 at 1:17pm Reply

  • CHall: Looks Delish…going to make tonight. Perfect day for soup. Cold and gloomy. Does it freeze well? Some creamy soups do not. December 2, 2015 at 9:38am Reply

  • Artasia: Just made this recipe. My daughter loves corn but I added a pack of cream cheese at the end to give it that little something extra. December 13, 2015 at 2:46pm Reply

  • Sarah C.: One of my husband’s aunts make this for us after we had our 4th baby. It was by far the best meal we received in the two weeks we had the meal train. I can’t wait to make it for my family. So very delicious! December 30, 2015 at 9:02pm Reply

  • vicky: Just made this looks just like picture and tastes great. January 21, 2016 at 2:07pm Reply

  • PennyZ: I’ll make this. Lots of extra flavor for one of my favorites! February 16, 2016 at 8:57am Reply

  • Rachel: Not sure if I missed it, but are the potatoes supposed to go in raw or cooked? February 19, 2016 at 2:45pm Reply

    • Jaclyn: Uncooked in this recipe. February 20, 2016 at 10:35pm Reply

  • Erica: I stumbled across this recipe the other day on pinterest and I had to try it. I made it last night and I must say it is AMAZING!!! Thank you for sharing this recipe! March 3, 2016 at 8:27am Reply

  • Josie: I’m making this today! Perfect for a rainy day. But when do you add in the half and half? Forgive me if I somehow missed it, I’ve read through the instructions over and over and don’t see it. March 7, 2016 at 4:25pm Reply

  • Christine: Made this chowder this evening. Delish! Love the peppers in it! Saving and will make again! YUM! March 27, 2016 at 5:38pm Reply

    • Jaclyn: So glad you liked it Christine! April 4, 2016 at 11:48am Reply

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