Creamy Chicken and Corn Chowder

August 15, 2014

A delicious and easy Creamy Chicken and Corn Chowder topped with crispy bacon, green onions and jalapenos. This soup is great family-friendly comfort food that’s so easy to prepare. You can’t go wrong with this one!

Creamy Chicken and Corn Chowder in a red potCreamy Chicken and Corn Chowder

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.

Creamy Chicken and Corn Chowder in a white bowl

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.

A close up of Creamy Chicken and Corn Chowder in a large pot

Can You Freeze This Chowder?

I wouldn’t recommend freezing this soup because dairy doesn’t freeze well. You could make it in advance and store it in the fridge for 1-2 days.

Also, why not try serving this soup with tortilla chips or crusty bread.

More Delicious Chowders To Try;

Creamy Chicken and Corn Chowder

4.95 from 20 votes

This chowder will quickly become a go-to recipe! It's loaded with chicken, veggies and rich creamy broth. Delicious comfort food!

Servings: 7
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Recipe Source: adapted with some changes from BHG
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.
Course: Main Course
Cuisine: American
Keyword: corn chowder
Author: Jaclyn

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

A close up of crispy bacon

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175 Comments

  • Freya Petersen

    Dear Jaclyn.

    I did make your creamy chicken and corn chowder. I was trying to find a recipe that was similar to one that I had in a restaurant locally and yours came close to what I had to eat. I did make a few change it says everyone does in a recipe. The only major change was at the very end I found it was missing some flavor so I added 2 tablespoons of powdered Knorr instant chicken stock, and 2 tablespoons of Knorr Bovril chicken bouillon concentrate. And did 6 and 1/2 cups of chicken broth and only one cup of cream otherwise I made it as per the recipe. It came out amazing my only comment would be is that with almost every recipe I’ve gotten off of the internet the prep time is way way off. If you buy all these things cut up like the peppers and onions that’s one thing but if you’re making it at home you’re going to want to cut up everything yourself and poaching the chicken breasts and shredding it takes a minimum of 20 minutes so only suggestion would be is to change the prep time or put a clarification by it otherwise it’s an amazing recipe I will definitely make it again and I’m passing it on to my sisters thanks very much look forward to any comments you have. Cheers from Stoney Lake Ontario

  • Krista

    To improve on this recipe
    Boil bone in chicken with skin first in water
    Pick chicken offthe bone and add Knorr chicken stock to taste
    Add potatoes, corn,bayleaves salt and pepper and boil until cooked
    Seperately sautee veggies and garlic and add flour as per recipe then add cream and mix until smooth
    Dump veggies etc in chicken pot
    Add some nutmeg
    In addition to suggested toppings, top with grated cheese
    😊

  • Sylvia

    Just made this. Delicious!!! Will definitely make again. The whole family loved it. The only thing I left out was bayleaves, didn’t have any. Still very flavorful.